Kori rotti is the signature dish of the Bunt and Tuluva communities of coastal Karnataka. Kori means chicken in Tulu, and rotti here is not a flatbread but a brittle, paper-thin wafer made from boiled rice, cooked on a griddle and dried in the sun. The rottis are bought ready-made in Mangalore and keep for months.
At the table the dry rottis are broken into a plate and the hot chicken curry, called kori gassi, is poured over them. The rotti softens slightly while still keeping some crunch. The gravy is rich with coconut, red with Byadgi chillies and tangy with tamarind. It is a feast dish, made for weddings, festivals and Sunday lunches.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Mangalorean |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Total time | 70 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / coconut / byadgi chillies / rice rotti / tamarind |
Ingredients
For the masala
- 12 Byadgi chillies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1 tsp oil
- 1.5 cups grated coconut
- 1 small onion, sliced
- 6 garlic cloves
- small marble of tamarind
- 1/2 tsp turmeric powder
For the curry
- 750 g chicken, curry cut
- 3 tbsp coconut oil or ghee
- 1 large onion, finely sliced
- 1 sprig curry leaves
- 1 cup thin coconut milk or water
- 1/2 cup thick coconut milk
- 1.5 tsp salt, or to taste
To serve
- 8-10 dry rice rottis (Mangalore rotti)
Method
- Roast the chillies, coriander, cumin, pepper and fenugreek in 1 tsp oil on low heat for 3-4 minutes until fragrant. Remove, then lightly roast the sliced onion and garlic in the same pan for 2 minutes.
- Grind the roasted spices, onion, garlic, coconut, tamarind and turmeric with about 1 cup water to a smooth, thick paste.
- Heat coconut oil in a heavy pan. Fry the sliced onion on medium heat for 6-7 minutes until golden, then add the curry leaves.
- Add the chicken and salt and saute on medium-high heat for 5 minutes until the pieces are sealed.
- Add the ground masala and fry with the chicken for 4-5 minutes on medium heat, stirring, until it no longer smells raw.
- Pour in the thin coconut milk or water, bring to a boil, then cover and simmer for 20 minutes on low heat until the chicken is tender and oil rises to the top.
- Stir in the thick coconut milk and heat for 2 minutes without boiling. The gravy should be medium-thick and pourable.
- To serve, break 2-3 rottis into each plate and pour the hot gravy with chicken over them just before eating.
Tips
- Pour the gravy only at the table, or the rotti turns soggy.
- Kori gassi should have plenty of gravy because the rotti absorbs a lot.
- If rotti is unavailable, serve the gassi with neer dosa or steamed rice.
Serve with
The rice rottis themselves, with sliced onion and a wedge of lime.