A classic Mangalorean chicken curry featuring a rich, aromatic coconut and spice masala. Tender chicken pieces are simmered in a tangy, spicy gravy, making it a perfect partner for neer dosa or steamed rice.
Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Aromatic, protein-packed Kori Gassi with delicate Neer Dosa & tangy chutney. A perfectly spiced delight!
This udupi dish is perfect for lunch. With 914.22 calories and 47.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
Dried Red Chilies
(Byadgi or Kashmiri variety recommended for color)
1.5 cup Fresh Coconut (Grated)
1 small Onion (Roughly chopped, for masala paste)
6 cloves Garlic
1 inch Ginger
1 tsp Tamarind Paste
2 tbsp Ghee (Can substitute with coconut oil)
1.5 cup Water (Adjust for desired consistency)
0.5 tsp Jaggery (Optional, to balance flavors)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20-30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Roast the Masala Spices
Heat a small, dry pan over low-medium heat.
Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes, stirring continuously, until they release a fragrant aroma.
Add the dried red chilies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn them.
Remove the spices from the pan and let them cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender or grinder.
Add the grated coconut, roughly chopped small onion, garlic cloves, ginger, and tamarind paste.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a silky consistency.
4
Cook the Curry
Heat ghee or coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and golden brown.
Add the marinated chicken pieces to the pot. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
Pour in the ground masala paste. Stir well and cook for 5-6 minutes, stirring frequently, until the masala is fragrant and you see oil separating from the edges.
Add 1.5 cups of water, 1 tsp of salt (or to taste), and the optional jaggery. Stir everything together to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
Stir in the fresh curry leaves and simmer for 2 more minutes to infuse their flavor.
5
Garnish and Serve
Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
Let the Kori Gassi rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
Serve hot with traditional accompaniments like Neer Dosa, Pundi (rice dumplings), or steamed rice.
Servings4
Serving size: 4 dosas
345cal
7gprotein
71gcarbs
4gfat
Ingredients
2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
2
Prepare the Batter (10 minutes)
Drain all the water from the soaked rice completely.
Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
Cook the Neer Dosas (25 minutes)
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is hot enough.
Lightly grease the hot tawa with a few drops of oil using a paper towel or half an onion.
Stir the batter well from the bottom each time before making a dosa, as the rice flour settles very quickly.
Take a full ladle of batter and pour it quickly onto the hot tawa, starting from the edges and moving towards the center in a circular motion. Do not try to spread it. The batter will naturally form a lacy pattern.
Drizzle a few drops of oil around the edges if desired.
Cover the tawa with a lid and cook for about 60-90 seconds on medium heat. The dosa cooks with the trapped steam and does not need to be flipped.
Once cooked, the edges will begin to lift away from the pan and the surface will look cooked (no raw batter visible).
Gently fold the dosa in half, and then into a quarter (triangle shape). Remove it from the tawa and place it in a casserole to keep warm.
4
Repeat and Serve
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa before each dosa.
Serve the Neer Dosas immediately while they are hot and soft, with coconut chutney, sambar, or a spicy curry like Mangalorean Chicken Ghee Roast or Vegetable Kurma.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
