Kori rotti
 | |
| Type | Bread and Curry |
|---|---|
| Course | Main Course |
| Place of origin | India |
| Region or state | Tulunadu |
 Cookbook: Kori rotti  Media: Kori rotti | |
Kori Rotti is a popular spicy dish of Udupi-Mangalorean cuisine, a combination of red-chili based Chicken Curry and crisp dry wafers (about 1mm thick) made from boiled rice. 'Kori' in Tulu language means Chicken and 'Rotti' is not the traditional Indian bread but a crispy dry and thin wafers.[1][2] This is somewhat similar to the Arabic dish tashreeb, the crispy hubz (similar to pita bread) seasoned in bland thin chicken or mutton gravy.
Kori rotti is a traditional dish of the Tuluvas (Tulu- Speaking community).[3] It is served at weddings, parties and special occasions. Almost all restaurants in the area of Udupi and Mangalore serve this food.
Ingredients
- To grind into a paste
- Oil - 3 tbsp
- Dry red chilies - 8-10
- Coriander seeds - 2 tsp
- Peppercorns - 8-10
- Fenugreek seeds - ½ tsp
Bread used in Kori Rotti is readily available and can be found in local stores.
- Cumin seeds - 1 tsp
- Fresh grated coconut - 3 tbsp
- Onion - 1 cup ( sliced )
- Garlic - 8-10 cloves
- Ginger - 1 inch piece
- For the curry
- Oil - 2 tbsp
- Curry leaves - 10-12
- Onion - 1 cup ( thinly sliced )
- Tomato puree - 3 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - ½ tsp
- Salt to taste
- Chicken - 1 kg
- Tamarind paste - 2 tsp
- Thin coconut milk - 1 cup
- Thick coconut milk - ½ cup
See also
External links
References
- ↑ "Mangalorean Kori Rotti". allrecipes.co.in. Retrieved 2016-12-03.
- ↑ "Mangalorean Kori Rotti / Chicken Curry with Rice Wafers - Whisk Affair". Whisk Affair. 2015-01-24. Retrieved 2016-12-03.
- ↑ "Kori Rotti Chicken Curry (Bunt Style Spicy Chicken Curry)". www.ruchikrandhap.com. Retrieved 2016-12-03.
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