Kori rotti

Kori rotti
Type Bread and Curry
Course Main Course
Place of origin India
Region or state Mangalorean cuisine
Cookbook: Kori rotti  Media: Kori rotti

Kori Rotti is a popular spicy dish of Mangalorean cuisine, a combination of red-chili based Chicken Curry and crisp dry wafers (about 1mm thick) made from boiled rice. 'Kori' in Tulu language means Chicken and 'Rotti' is not the traditional Indian bread but a crispy dry and thin wafers.[1][2] This is somewhat similar to the Arabic dish tashreeb, the crispy hubz (similar to pita bread) seasoned in bland thin chicken or mutton gravy.

Kori rotti is a traditional dish of the Tuluvas (Tulu-speaking people) of Bunt community.[3] It is served at weddings, parties and special occasions. Almost all restaurants in the area of Udupi and Mangalore serve this food.


Bread used in Kori Rotti is readily available and can be found in local stores.


  1. To grind into a paste
  2. Heat 1 tsp oil in pan.
  3. Simmer the heat once the oil is hot.
  4. Roast the dry red chilies for a few seconds.
  5. Transfer it in a blender.
  6. In the same oil, roast coriander seeds, peppercorns, fenugreek seeds and cumin seeds separately and add them in the blender.
  7. Roast the grated coconut till slightly browned and ad it in the blender.
  8. Heat the remaining oil in the same pan.
  9. Add onion, garlic and ginger and fry till onion is slightly pinkish.
  10. Add it in the blender.
  11. Blend to make a smooth paste. Use little water if required.
  12. Keep the paste aside
  13. For the curry
  14. Heat oil in a pan.
  15. Add curry leaves and fry for a few seconds.
  16. Add sliced onion and fry till pinkish.
  17. Add turmeric powder and garam masala powder and fry for a few seconds.
  18. Add chicken and fry on high heat for 3–4 minutes.
  19. Add the ground paste and fry for a minute.
  20. Add salt and thin coconut milk and cover the chicken till it's tender.
  21. Add tomato puree and tamarind paste and cook for 2–3 minutes.
  22. Add the thick coconut milk and cook for another 3–4 minutes.
  23. Garnish with fresh coriander and fried onions.
  24. Serve hot with rotti.

How to eat

  1. To eat Kori rotti, place pieces of Rotti in a plate. Top with curry and chicken pieces.[4]

See also


  1. "Mangalorean Kori Rotti". http://allrecipes.co.in. Retrieved 2016-12-03. External link in |website= (help)
  2. "Mangalorean Kori Rotti / Chicken Curry with Rice Wafers - Whisk Affair". Whisk Affair. 2015-01-24. Retrieved 2016-12-03.
  3. "Kori Rotti Chicken Curry (Bunt Style Spicy Chicken Curry)". www.ruchikrandhap.com. Retrieved 2016-12-03.
  4. "Chicken Kori Rotti | Mangalorean Chicken Curry - My Food Story". My Food Story. Retrieved 2016-12-03.

This article is issued from Wikipedia - version of the 12/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.