Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kori rotti. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kori Rotti is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Kori Rotti is something which I have loved my whole 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 get started with this recipe, we have to first prepare a few components. You can have kori rotti using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kori Rotti:
- Take 4 tbsp ghee
- Make ready 1/2 cup grated coconut
- Take 2 tsp oil
- Prepare 2 tsp peppercorns
- Take 1 tsp cumin seeds
- Make ready 2 tbsp coriander seeds
- Take 3 whole red chilies
- Get 6 kashmiri chillies
- Prepare Marble size tamarind in 3 tbsp water
- Get 1 onion
- Prepare 1 tsp ginger paste
- Take 1 tsp garlic paste
- Take 1/2 tsp turmeric
- Make ready 500 g chicken
- Prepare Coriander leaves for garnish
- Make ready 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.
Steps 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’s going to wrap it up with this special food kori rotti recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
