Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kori rotti. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kori Rotti is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Kori Rotti is something which I have loved my entire life.
Kori rotti is a spicy dish of Tulu Udupi-Mangalorean cuisine, a combination of red-chili based chicken curry and crisp, dry wafers made from boiled rice. See also [ edit ] Kori Rotti or Mangalorean Chicken Curry is a tasteful dish made using chicken, spices and coconut milk. The curry is eaten with crunchy and chewy bread called Rotti.
To begin with this recipe, we must prepare a few ingredients. You can have kori rotti using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kori Rotti:
- Take 4 tbsp ghee
- Get 1/2 cup grated coconut
- Prepare 2 tsp oil
- Make ready 2 tsp peppercorns
- Take 1 tsp cumin seeds
- Prepare 2 tbsp coriander seeds
- Make ready 3 whole red chilies
- Take 6 kashmiri chillies
- Prepare Marble size tamarind in 3 tbsp water
- Take 1 onion
- Make ready 1 tsp ginger paste
- Make ready 1 tsp garlic paste
- Make ready 1/2 tsp turmeric
- Make ready 500 g chicken
- Prepare Coriander leaves for garnish
- Prepare to taste Salt
Its usually served by some communities in the region for special occasions. But among the many tasty dishes, Kori Rotti is popular and favorite among several Indians. Well, as you know 'Kori Rotti' is a combo dish. Its a spicy chicken curry eaten with flat, crispy and wafer thin rice crepes.
Instructions to make Kori Rotti:
- Add the ghee in a pan and roast the coconut until golden. Keep stirring while frying the coconut to ensure that the coconut doesn’t stick to the bottom of the pan. Keep it aside to cool down.
- In a pan add 1 tsp of the oil and add half the onion, peppercorns, cumin seeds, coriander seeds. Keep stirring. Fry for 3 minutes and then add both the chillies. Fry for 2 mins. Let this cool down too.
- Once both the coconut and spices are cooled down, add them to a blender and along with the tamarind blend them to a smooth paste. Add water as required for a smooth paste. I added around one cup of water. Keep the paste aside.
- In a pan add the remaining oil and half the onion. Fry till golden brown. Add the ginger paste, garlic paste and turmeric powder. Sauté for two minutes.
- Add the chicken pieces. Stir fry for five minutes.
- Now add the ground paste. Mix well and sauté for five minutes. Now add a cup of water. Check the consistency of the curry. It shouldn’t be too thick. Once it starts boiling add coriander leaves and salt. Cover and cook for 20 minutes or until the chicken is cooked through.
- Serve warm with Rotti.
Traditionally, these rice crepes used to be prepared by ladies in their own homes, however due to mechanization and modernization, they are manufactured and sold commercially.. The first time I had chicken kori rotti, I was expecting a light, coconutty curry, but man, this one's so spicy and addictive. Because unlike everything else which is either had with rice or chapatis, there's a special crispy rice rotti that the curry is spooned over. The Chicken curry is poured over the Kori Rotti and the once the Rotti gets drenched in the curry it is eaten half crisp and half soggy. If you don't have Kori Rotti you can enjoy this curry with rice , Neer dosas or pundis (rice dumplings).
So that is going to wrap this up for this special food kori rotti recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
