If you ask any Mangalorean what their favorite dish is, chances are that “Kori Rotti” will be at the top of their list… “Kori” in Tulu means chicken, “Rotti” are thin crispy rice sheets.

So basically “Kori Rotti” is thin crispy rice sheets with chicken gravy or kori ghassi.

Rotti looks like thin sheets of paper which is crispy. The preparation procedure is quite tedious hence don’t even bother…. it is easily available in the store where you find Mangalorean products.

The best part about Mangalorean food is the masalas are made with freshly ground spices. And most likely you probably have everything you need in stock already.

Basically Kori Ghassi or Chicken Gravy, is a coconut based gravy along with roasted spices and red chilies ground into a smooth paste after which it is cooked along with the chicken. It is a super easy recipe to make.

You could also make the masala in advance and freeze for up to 2 weeks. And for the vegetarians you can substitute the chicken with potatoes and it will still be as delicious.

Well, this Kori Gassi can be enjoyed with rice based preparations, neer dosa or sannas. However it is beast teamed with Rotti.

The authentic way to enjoy this is to break the rotti into bite size pieces and drenched them with the Gassi to soften them. I could just go on gulping down kori rotti . It is an absolute joy! Eat this with hands so that some crunchy bits come in every bite. Am drooling already!!!!

Just keep in mind not to over roast the ingredients. They should turn brown and not dark brown. Roast on medium-low heat and not high heat.

All those have not tried this dish its definitely a must try. I hope you enjoy my version of this Mangalorean classic!

Do let me know in the comments below.

Also, do share this recipe if you like it….also don’t forget to tag me on Instagram, #tinas_kitchendiaries.

Kori Rotti – Authentic Mangalorean Style

Recipe by TinaCourse: LunchCuisine: Indian

Prep time

minutes

Cooking time

minutes

Total time

minutes

An authentic Mangalorean style coconut based chicken curry with thin crispy rice sheets

Ingredients

Chicken
2-3 cups water
1 medium onion, cut into long
2 tbsp ghee
salt to taste
For roasting and grinding
1tbsp ghee
8-10 byadagi chilli
8-10 round chilli
2 tbsp coriander seeds
3/4th tsp jeera
1 tsp pepper corns
1/4th tsp methi/fenugreek seeds
1 inch Cinnamon
4-5 cloves
1 tsp poppy seeds
3 cups shredded coconut
1 medium onion
10 garlic cloves
lemon sized tamarind
1/4th tsp tumeric
For tempering
1 tbsp ghee
1 medium onion, cut into fine

Directions

In a pan heat some ghee and add the chilies, coriander, jeera, pepper, methi and roast till fragrant. Keep this aside
In the same pan roast the cinnamon and clove, then turn off the flame. Add the poppy seeds and coconut and roast. The heat from the pan will be more than enough.
Slit an onion and roast it directly over the flame
Grind all the roasted spices, onion and coconut along with garlic, tamarind and turmeric to a fine paste adding water little at a time to a smooth paste (it came up to about 1 cup of water). Reserve the masala water from the blender jar.
Transfer this ground masala to the pan or clay pot that you will be cooking in along with onions, chicken and the masala water,
Mix well, add salt and more water if required. The gravy should be slightly thin in consistency.
At this point add some ghee and let gravy come to a boil, then cover and cook further for about 15-20 minutes or till the chicken is completely cooked. Cook in medium to low heat.
Meanwhile prepare the tempering. Heat some ghee in a small kadai. Add in the chopped onions and fry till brown. Keep mixing constantly so the onions brown evenly.
Add this to the chicken curry and turn off the flame.
Serve this Kori Ghasi with rotti, ghee rice, neer dosa, aapam or sannas.

Notes

Do not over roast the spices. Roast them only till fragrant.
You the grind the masala and freeze it up to 2 weeks.
You can substitute chicken to potatoes to make it vegetarian.
If you do not want to roast the onions on the flame you can just fry it along with the spices just before adding the coconut. (step 2 in the recipe card)

Kori Ghasi/Kori Rotti – Authentic Mangalorean Style