Mangalore on Mind......Kori Rotti

Can’t wait for my trip to Mangalore in April. Mangalore, my native place is somewhere I look forward to visit every year. Whatever the reason may be (usually its some religious occasion) it’s perfect to get away from this daily hectic routine that we call life here in Mumbai. Mangalore has many aspects which makes it special. The greenery, lush fields, old houses, huge temples, express buses, the people and most of all the food. Many dishes that originated there are today a specialty even in Mumbai. The Neer  Dosa , the Kori Gassi,  the Mutton Sukka, the Meen Curry and so on. But the top of the charts has to be the “Kori Rotti”. It is a Mangalorean Chicken Curry served on thin crispy rice sheets (rotti). No prizes to guess “Kori” means chicken in Tulu (native language). Now there are many versions of this dish made differently in different parts of Mangalore. I will share my mother’s recipe because for me that’s what I have grown up eating and that’s my taste of Mangalore.

The recipe below is for the Chicken Curry to be served on the Rotti. Rotti can be easily purchased from any Mangalore Store or if you have a friend travelling to Mangalore they can get it for you.

KORI ROTTI

Ingredients:

Chicken (curry cuts)	1 kg
Onion	150 gms
Tomato	100 gms
Corriander Leaves	10 gms
Oil	200 ml
Garam Masala powder	10 gms
Salt	to taste
For the masala:
Coconut	400 gms
Dry Red Chilly (Bedki)	20 gms
Corriander Seeds	30 gms
Whole Jeera	10 gms
Mustard Seeds	10 gms
Ajwain	5 gms
Methi Seeds	5 gms
Onion	150 gms
Garlic	15 gms
Curry Leaves	3 to 4 leaves

Method:

1. Start with the masala. Heat oil and roast the dry red chillies, keep aside.

2. Roast grated coconut till golden brown, keep aside.

3. Roast sliced onion, chopped garlic, curry leaves and all the whole spices.

4. Grind all the roasted ingredients together into a fine paste.

5. Heat oil and sauté onions till golden brown.

6. Add the chicken and sear it with the onion.

7. Add the masala paste and mix it with the chicken.

8. Add chopped tomato and garam masala powder.

9. Cook till chicken is done and the masala leaves oil.

10. Add water to adjust consistency of the gravy.

11. Add salt to taste and chopped coriander to garnish.

12. Pour hot chicken curry on crispy rotti, enjoy.

I will not suggest many variations as this recipe still makes my mouth water whenever mom makes it….with a dash of her love.

Remember Good food doesn't need good recipe, just the love to make it.