Name: Pundi Gatti
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup Idli Rava (Also known as cream of rice or broken rice); 3 cup Water (For cooking the dough); 0.75 cup Fresh Coconut (Grated); 2 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 tsp Chana Dal; 2 pcs Dried Red Chilies (Broken into halves); 10 pcs Curry Leaves; 0.25 tsp Hing (Asafoetida); 1 tsp Salt (Or to taste)

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Kori Gassi Recipe - Mangalorean Chicken Dinner | CraftMyMeals

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.

Ingredients

1.5 cup Idli Rava (Also known as cream of rice or broken rice)
3 cup Water (For cooking the dough)
0.75 cup Fresh Coconut (Grated)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Or to taste)

Instructions

1
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
2
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
4
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
5
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.

Kori Gassi with Pundi Gatti

Nutrition per Serving

Recipes in this Meal

1. Kori Gassi

Ingredients

2. Pundi Gatti

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About Kori Gassi with Pundi Gatti

Instructions

Ingredients

Instructions