Kori Rotti is a delicacy pioneered by the Bunt community(A
community of the coastal area of southern Karnataka ).’ Kori’ means chicken in Tulu(Language
spoken by the bunts) and it is eaten with ‘Rotti’ (rice flakes). Being born and
brought time in Udupi, I have savored it all my life, most of the time in
restaurants.
Having done my B.E in NMAMIT, Nitte, an institute run by
Bunts, most of my friends were also Bunts. So I got this recipe from a friend’s
mom and believe me it’s better than the ones served in restaurant.
Ingredients:
Chicken –1 kg
Coconut – 1 ( 1/2 for coconut milk and
½ for masala)
Dried Red Chillies – 10 to 12 ( Bedgi)
Coriander seeds – 3 tbsp ( or a handful)
Jeera
- 1 ½ tbsp
Pepper Corns – 5 to 6
Onion – 1 medium finely chopped
Curry leaves – A handful
Method
1.
Grate half of the coconut, add water and grind it. Pour this into a strainer and extract the
milk. Keep this thick coconut milk aside. To the residue left in the strainer
add about 3 cups of water and again squeeze to extract thinner milk. The think
coconut milk will be used to cook the chicken.
2.
In 2 tsp oil fry the red chillies slightly and
keep aside.
3.
In the same pan add some more oil and saute the
coriander seeds,jeera and peppercorns for about 3 to 5 minutes .Add this to the
red chillies
4.
Next in the same pan add other ½ of the coconut and fry it for about 2 minutes
.Add this to the above ingredients.
5.
Grind the above ingredients to a fine paste with
enough water.
6.
In a kadai (wok) , add the chicken and the thin
coconut milk and cook it for 6 to 7 minutes
7.
Then add the ground paste and salt to the chicken and
leave it till the chicken is cooked.
8.
In a pan heat oil and add chopped onion and
lightly fry it.
9.
To this add curry leaves.
10.
Then add this to the chicken curry.
This can be eaten with rotti or rice.
Note:
1.
For more flavor 1 cardamon pod,2 cloves and 1”
cinnamon can be added while frying the dry ingredients.
2.
If you like spicy curry then spicy red chilli(Guntur)
can be used.
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