Mangaluru
Kori rotti
Crisp rice wafers drowned in thin coconut chicken curry. A crunch that slowly gives in.
70 minTime
33 gProtein each
hotSpice
Make it your way
Grandma's wayHand made rotti, nati koli and byadgi chillies.
The original552kcal
33 gprotein
7 gfibre
70minutes
Kori rotti as Tulu Nadu homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Dry roast chillies, coriander, cumin, pepper and fenugreek on low heat until fragrant.
- 2Grind the roasted spices with half the coconut, garlic, tamarind and turmeric to a smooth paste. Squeeze the rest of the coconut with 2 cups warm water for thin milk.
- 3Heat ghee, fry half the onion and the curry leaves until golden, then add the chicken and salt. Cook 5 minutes.
- 4Add the paste and a little water. Simmer covered until the chicken is cooked through and no pink remains, about 20 minutes.
- 5Pour in the thin coconut milk and simmer gently for 5 minutes. Do not boil hard.
- 6Fry the remaining onion in a spoon of ghee until crisp and pour over the curry.
- 7Warm the rotti on a dry tawa for a few seconds each. Break into plates and ladle the curry over just before eating.
Serve it like this
Break two rotti into a wide plate and ladle hot curry over at the table.
