Kori rotti
Kori Rotti is a traditional dish from the Tulu Nadu region in the south-west of India. It is a combination of red-chili based chicken curry and crisp dry wafers made from boiled rice.
Ingredients and Preparation[edit | edit source]
The main ingredients of Kori Rotti are chicken, coconut milk, and spices. The chicken is marinated with a mixture of spices and then cooked in a thick gravy of coconut milk. The rotti, on the other hand, is made from rice paste that is spread thin and then dried.
The dish is typically served with the chicken curry poured over the rotti. The rotti soaks up the curry and becomes soft. The combination of the spicy curry with the crisp and soft rotti is what makes this dish unique.
Cultural Significance[edit | edit source]
Kori Rotti is a staple food in the Tulu Nadu region, which includes areas of the Karnataka and Kerala states in India. It is often served during special occasions and festivals. The dish is also popular in other parts of India and has been incorporated into the menus of many Indian restaurants worldwide.
Variations[edit | edit source]
While the traditional Kori Rotti uses chicken, variations of the dish may use other types of meat, such as mutton or fish. Some versions may also include additional ingredients like mushrooms or vegetables.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
