Kori Rotti
Doodlebrary
Kori rotti is a popular South Indian dish, particularly in the coastal regions of Karnataka, India, such as Mangalore and Udupi. It is a delightful combination of crispy, thin wafers known as “Rotti” and a spicy chicken curry, which is often referred to as “Kori” in the local language.
Here’s how Kori Rotti is typically prepared:
- Rotti: The rotti is the crispy component of the dish and is made from rice. Rice is soaked, ground into a thin batter, and then spread out thinly on a heated griddle or tava to cook. Once it’s cooked, it’s carefully peeled off the griddle and allowed to cool, resulting in a thin, circular, and crispy “rotti.”
- Kori (Chicken) Curry: The chicken curry for Kori Rotti is typically prepared with a mix of spices and coconut. Here’s a basic recipe:
- Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies for seasoning.
- Add finely chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chicken pieces and cook until they turn white.
- Add a mix of spices like coriander, cumin, turmeric, and red chili powder, along with salt.
- Once the spices are cooked, add coconut milk and a little water to make a flavorful and slightly thick curry.
- Simmer until the chicken is fully cooked and the curry reaches the desired consistency.
To serve, you typically break the crispy rotti into small pieces and place them on a plate. Then, pour the hot and spicy chicken curry over the rotti. The rotti absorbs the flavors of the curry, and the combination of the crispy texture of the rotti with the spiciness of the curry is what makes Kori Rotti so unique and delicious.
Kori Rotti is a delightful dish enjoyed by people who appreciate the flavors and culinary traditions of South India. It’s especially popular in the coastal regions and is often served in restaurants and homes in that area.
