Kori Rotti/Chicken gravy Mangalorean Style/Kori Gassi

Stove to Serve Time : 1 hour

Ingredients :

Method:

1. Firstly we are going to roast all the spices one by one. I don’t like to roast all the spices together in one go, reason being each spices take different time to roast. Roasting separately will ensure all the spices are perfectly roasted. Ensure the flame is very low while we are roasting it.

2. Lets start with coriander, in a pan take some oil(you can even dry roast it) and roast it for about 45 seconds until the colour of the seeds turn brown. Next roast cumin seeds for about 5 seconds, roast mustard till it start popping, black pepper for about 1 min, fenugreek seeds for 4 seconds, coriander leaves for 30 secs, roast dry Kashmiri red chili for about 1 min, roast half portion of chopped onion for about 1 min until it turns golden brown.Half portion grated coconut dry roast for about 3 mins until it turns brown. Keep aside all the roasted spices aside to cool.

3. Now lets start cooking, in a pan take 1 tbsp of oil, heat in medium flame.

4. Add 1 tsp mustard seeds, once it starts popping add 2 crushed garlic, curry leaves, remaining half quantity of chopped onions. Sauté until it turns golden brown. Now add tomatoes once tomatoes turns mushy add 1 tsp turmeric powder and ginger garlic paste.

5. Saute these mixture for about 5 mins until oil starts oozing out of the masalas

6. Now add chicken, mix well. Salt as per taste and squeeze ½ lemon.

7. Add 1 cup of water and let the chicken cook.

8. Until chicken cooks lets grind all our roasted spices adding garlic to it.

9. Grind adding one cup water until the masala is nice and smooth in texture.

10. After 15 mins chicken is cooked almost 80%. In this stage add all the grounded masalas to it adding 1 ½  cup of water(add water as per the consistency you require)

11. Until masala gets cooked lets make coconut milk.

12. For coconut milk grind the remaining half portion of freshly grated coconut adding 1 cup water. Extract all the milk adding one more cup of water using muslin / cotton cloth, you can also use a strainer. Coconut milk is ready

13. After 10 mins check if the masala are cooked. If oil starts floating that indicates masala is cooked properly.

14. In this stage add coconut milk, give it a nice stir and let it cook for 5 mins.

15. Now your Chicken gravy is ready, garnish with coriander leaves.

Serving – serve hot with rotti, rice or dosa. 

Recipe Step-by-Step with Pictures:

1. In a pan take some oil (preferably coconut oil) and roast coriander seeds for about 45 seconds until the colour of the seeds turn brown. Next roast cumin seeds for about 5 seconds, roast mustard till it start popping, black pepper for about 1 min, fenugreek seeds for 4 seconds, coriander leaves for 30 secs, roast dry Kashmiri red chili for about 1 min, roast half portion of chopped onion for about 1 min until it turns golden brown.Half portion grated coconut dry roast for about 3 mins until it turns brown. Keep aside all the roasted spices aside to cool.

2. Now lets start cooking, in a pan take 1 tbsp of oil, heat in medium flame. Add 1 tsp mustard seeds, once it starts popping add 2 crushed garlic, curry leaves, remaining half quantity of chopped onions. Sauté until it turns golden brown. Now add tomatoes once tomatoes turns mushy add 1 tsp turmeric powder and ginger garlic paste.

3. Saute these mixture for about 5 mins until oil starts oozing out of the masalas

4. Now add chicken, mix well. Salt as per taste and squeeze ½ lemon.

5. Add 1 cup of water and let the chicken cook.

6. Until chicken cooks lets grind all our roasted spices adding garlic to it.

7. Grind adding one cup water until the masala is nice and smooth in texture.

8. After 15 mins chicken is cooked almost 80%. In this stage add all the grounded masalas to it adding 1 ½  cup of water(add water as per the consistency you require)

9. For coconut milk grind the remaining half portion of freshly grated coconut adding 1 cup water. Extract all the milk adding one more cup of water using muslin / cotton cloth, you can also use a strainer. Coconut milk is ready

10. After 10 mins check if the masala are cooked. If oil starts floating that indicates masala is cooked properly.

11. In this stage add coconut milk, give it a nice stir and let it cook for 5 mins.

12. Now your Chicken gravy is ready, garnish with coriander leaves.

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Neer Dosa / Rice Crepe

Stove to serve : 20 mins

Ingredients

2 cups Soaked Regular Rice

Cooking Oil

Salt

 Method: