Kori Rotti

Name: Kori Rotti
Cuisine: Indian
Ingredients: 4 tbsp ghee; 1/2 cup grated coconut; 2 tsp oil; 2 tsp peppercorns; 1 tsp cumin seeds; 2 tbsp coriander seeds; 3 whole red chilies; 6 kashmiri chillies; Marble size tamarind in 3 tbsp water; 1 onion; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 tsp turmeric; 500 g chicken; Coriander leaves for garnish; to taste Salt

theartofhomestylecooking @cook_17432656

This dish is a traditional delicacy from the Mangalore or Tulu Nadu cuisine. Kori means chicken and rotti is the crisp rice wafers (store bought). It is the combination of the spicy coconut based curry with the rice wafers.
The authentic way of having this delicious dish is pouring the curry over the rice rotti and having it then.
This dish was always made on Sunday’s and at any party this was always there. It’s one of those dishes which is a comfort meal for me and reminds me of home.

This is my first entry for the second stage of #itsprocessoverproduct initiative by the talented ladies @cravings4vegan @kamakshi_13 @mycravesandraves @sumiscookbook_ @thechefbychance @_krithika

This initiative stresses on ‘The process being as important as the final product.’

This is my first entry for the second stage of #itsprocessoverproduct initiative by the talented ladies @cravings4vegan @kamakshi_13 @mycravesandraves @sumiscookbook_ @thechefbychance @_krithika

This initiative stresses on ‘The process being as important as the final product.’

theartofhomestylecooking @cook_17432656

This is my first entry for the second stage of #itsprocessoverproduct initiative by the talented ladies @cravings4vegan @kamakshi_13 @mycravesandraves @sumiscookbook_ @thechefbychance @_krithika

This initiative stresses on ‘The process being as important as the final product.’

This is my first entry for the second stage of #itsprocessoverproduct initiative by the talented ladies @cravings4vegan @kamakshi_13 @mycravesandraves @sumiscookbook_ @thechefbychance @_krithika

This initiative stresses on ‘The process being as important as the final product.’

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Ingredients

4 tbspghee
1/2 cupgrated coconut
2 tspoil
2 tsppeppercorns
1 tspcumin seeds
2 tbspcoriander seeds
3whole red chilies
6kashmiri chillies
Marble size tamarind in 3 tbsp water
1onion
1 tspginger paste
1 tspgarlic paste
1/2 tspturmeric
500 gchicken
Coriander leaves for garnish
to tasteSalt

Saved

Steps

1

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.
2

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.
3

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.
4

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.
5

Add the chicken pieces. Stir fry for five minutes.
6

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.
7

Serve warm with Rotti.