If you ask any meat eating
Mangalorean what their comfort food is, chances are this dish will be at the
top of their list. 'Kori Roti', also known as 'Kori Ghashi' is a traditional
Mangalorean chicken dish that is loved all through the coastal area, and a
staple in every household. 'Kori' is the Tulu word for chicken and roti is something
which is made of rice. These 'roti’s' are made of ground rice paste that is
thinly spread and either dried or baked into crisp sheets. These sheets are
then broken into pieces, and served with steaming hot chicken curry. The sauce
softens the crisp roti’s which are then messily devoured.
The origin of kori rotti has been lost to culinary history, with some claiming that it was a corruption of the spicier Kundapur chicken. Others claim that it originated in a hotel in the town of Udupi. It is usually associated with the 'Bunt' community in Mangalore, with their recipes being the most sought after.
Whatever the history of this dish, the essence of it is truly very coastal and South Indian with its light,flavourful notes of coconut, fresh cilantro and fragrant spices. Unusually for South Indian cuisine, its also very mild, and relies on its myriad spices for its delicate flavour and aroma. Its a staple at celebrations, and is truly a taste and texture sensation.
The origin of kori rotti has been lost to culinary history, with some claiming that it was a corruption of the spicier Kundapur chicken. Others claim that it originated in a hotel in the town of Udupi. It is usually associated with the 'Bunt' community in Mangalore, with their recipes being the most sought after.
Whatever the history of this dish, the essence of it is truly very coastal and South Indian with its light,flavourful notes of coconut, fresh cilantro and fragrant spices. Unusually for South Indian cuisine, its also very mild, and relies on its myriad spices for its delicate flavour and aroma. Its a staple at celebrations, and is truly a taste and texture sensation.
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