Kori Rotti , recipe no 3

Hello friends ! I’m back after a long hiatus. Today I will share a Mangalorean recipe , the famous  ‘Kori Rotti/ ghasi/ masala’. This is the third recipe of Kori Rotti I’m sharing in the space. I had bookmarked this recipe  sometime back and finally tried it recently. This  is the family recipe of  Sarita Bhat , originally her mother Sudha Kudua’s recipe . When it comes to Sarita I feel short of words to explain . In short I would term her as a true ‘Master chef ‘. The enthusiasm she shows in cooking is spectacular be it in baking , cake decorating and other cooking techniques she is prefect! She  promptly replied all my queries regarding the recipe. I have also shared Sarita’s Andhra chilly recipe earlier in the space. Thank you Sarita for your plethora of recipes. Stay tuned for interesting recipes!!

Recipe credit : Sarita Bhat / Sudha Kudua

Ingredients to be dry roasted 1:

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Cloves – 3

Cinnamon – 1/2″

Khus khus – 2 tsp

Cashewnuts – handful

White til – 1 tsp

Fenugreek seeds – 1/4 tsp

Mace – 3 flakes

Star anise – 1

Pepper – 8 – 10 seeds

Marata Moggu – 2

Ingredients to be dry roasted 2 :

Grated coconut – 1 cup

Curry leaves – 2 sprigs

Ingredients to be roasted 3:

Kashmiri chillies – 2 handful

Ingredients to be dry  roasted 4 :

Onion – 2 chopped

Garlic – 8 cloves

Ginger – 1/2″

Coriander leaves – a bunch

Ingredients for the curry :

Chicken – 1 kg

Onion – 2 , sliced

Chopped garlic – 2 tbsp

Ginger – 1 tbsp

Tomatoes – 3 , chopped

Ghee – 2 tbsp

Salt – to taste

Coriander leaves – 2 tbsp , chopped to garnish

Ingredients to season :

Onion – 1 -2 sliced

Ghee – 1 tsp

Method:

1. Marinate chicken with curds and keep it aside.
2. Dry roast all the ingredients mentioned from list 1 to list 4 separately.
3. Cool it well.
4. Grind list 1, 2 and 3 together adding water to a fine paste.
5. Once the masala turns to a fine paste add 4th roasted ingredients of onion mixture.
6. Grind it further to a fine paste.
7. Take a pressure cooker or pan and heat ghee.
8. Add onions and saute until translucent.
9. Add chopped garlic and ginger , saute until the raw smell disappears.
10. Add tomatoes and ground masala.
11. Add water as much as needed, 2 cups approx.
12. Add salt to taste.
13. Pressure cook for 2 whistles or cook until done.
14. Heat ghee and saute onions until pinkish.
15. Season it to the curry.
16. Garnish with coriander leaves.
17. Serve it hot with rotti.

Pictorial presentation: