Kori roti is a Mangalorean speciality that is available on most menus in a restaurant specialising in Mangalorean cuisine. Spicy creamy curry soaks into the crisp rotis till they are just melt in your mouth. One of my absolute favourites.
Now a days most rotis or (crisp dried rice dosas) are bought from the store. I remember the time one of my aunts in Puttur near Mangalore would make them at home. All the kids would sit next to her and watch as she would pour out super thin dosas on her iron tawa. they did not have electricity then, and the dark kitchen would be lit by a kerosene lamp. She would then leave it out to sun dry and we would wait eagerly for it to be ready.
A spicy creamy coconut curry is the perfect accompaniment to the rotis, though suitable alternatives are soft neer dosas or spongy idlis.
Chicken curry
Ingredients
1 fresh grated coconut
20 Kashmiri chillies
2 tbsp coriander seeds
1 1/2 tsp jeera
1/4 tsp methi seeds
salt
1 tbsp khus khus
4-6 peppercorns
3 tbsp ghee
8 flakes garlic
1 tsp haldi
1 marble size tamarind
2 chopped onion
1 chopped and fried onion
1 tbsp butter
2-3 cups water
1 kg chicken
1) roast the grated coconut till brown
2) roast red chillies, dhania, jeera, methi, pepper, khuskhus, in a tbsp of ghee
3) grind the spices, coconut and garlic, haldi, salt and tamarind to a fine paste.
4) put 2 tsp ghee in a vessel, add chopped onion and fry till brown
5) Add chicken, fried onions, salt and butter & fry on low heat for 5 mins.
6) add the masala paste and fry till raw smell goes. Add water. Boil till cooked stirring occasionally
Roti is store bought.
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