Kori Rotti

Kori Rotti..means roti with chicken. I'm not sure if my veggie friends would like to see me post a lot of non veg dishes. But I cannot resist posting this dish.

A Trade mark of Bunt community. The kori rotti is papad like, crackling dry bread made from rice flakes. One dips the uneven bits of this rotti into the curry whereupon the bread goes limp. The fun is to tuck in while some of the crispness can be still felt in your mouth.

Ingredients:

Chicken - 1kg, cleaned and cut
Coconuts -2
1 for milk
1 small coconut grated
Red Chillies - 15 -20
Coriande seeds - 2 level tbsps
Jeera seeds - 1 level tbsps
peppercorns - 6
Ghee for frying
onion- chopped
Turmeric powder - 1 tsp
Garlic - 10 flakes
onion chopped - 1
Butter - 1 tbsp
Salt to taste
Juice of 1 lemon

Seasoning :

Ghee -2 tsp.
Inion -1 chopped
Garam masala (elaichi, dalchini, lavang) 1 tsp

Method:

Grate 1 coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk. Roast grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

Remove the masala, wash the mixer with a little water and add it to the masala along with the thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure.

Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.

Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.