A fiery and tangy Mangalorean chicken curry made with a coconut and roasted spice base. Traditionally served over crispy rice wafers (rotti) that soften in the delicious gravy. A coastal Karnataka classic.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving(1 cup chicken curry with 4-5 pieces of rotti)
734cal
42gprotein
61gcarbs
38g
Ingredients
8 pcs Dried Red Chillies (Byadgi variety recommended for color)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1 inch Cinnamon Stick
4 pcs Cloves
2 medium Onion (1 sliced for masala, 1 finely chopped for curry)
A creamy and spicy Mangalorean curry made with mixed vegetables and a fragrant roasted coconut masala. This coastal Karnataka specialty is tangy, rich, and pairs perfectly with neer dosa or steamed rice.
Crispy Kori Rotti with aromatic, fiber-rich Mixed Vegetable Gassi – a wholesome & soul-satisfying delight.
This mangalorean dish is perfect for lunch. With 917.7800000000001 calories and 46.75g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 cup Grated Coconut (Fresh or frozen, unsweetened)
1 tbsp Tamarind Paste
0.5 tsp Turmeric Powder
3 tbsp Vegetable Oil
750 g Chicken (Bone-in, curry cut pieces)
1.5 tsp Salt (Adjust to taste)
3.5 cup Water (0.5 cup for grinding, 3 cups for gravy)
200 g Kori Rotti (Crispy rice wafers, store-bought)
Instructions
1
Dry Roast Spices
In a dry pan over medium heat, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, and cloves for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and set aside to cool completely.
2
Prepare Masala Base
In the same pan, heat 1 tablespoon of vegetable oil over medium heat.
Add 1 sliced onion, garlic cloves, and ginger. Sauté for 5-6 minutes until the onion softens and becomes translucent.
Add the grated coconut and continue to roast on low-medium heat for 8-10 minutes, stirring frequently, until the coconut turns a deep, fragrant golden brown. This step is crucial for the flavor.
Turn off the heat and let the mixture cool down completely.
3
Grind Masala Paste
In a high-speed blender, combine the cooled dry-roasted spices, the coconut-onion mixture, turmeric powder, and tamarind paste.
Add 1/2 cup of water and grind everything to a very smooth, fine paste. Add a splash more water only if needed to facilitate grinding.
4
Start the Curry
Heat the remaining 2 tablespoons of oil in a large pot or kadai over medium heat.
Add the second onion (finely chopped) and sauté for 7-8 minutes until it turns soft and golden brown.
5
Cook the Chicken
Add the chicken pieces to the pot and sear on all sides for 4-5 minutes until lightly browned.
Pour in the ground masala paste and add the salt. Stir well to coat the chicken and cook the masala for 5-7 minutes, until it becomes fragrant and you see oil separating from the sides.
6
Simmer and Finish
Add the remaining 3 cups of water and stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Check the consistency. The gravy should be relatively thin, like a broth, to soak the rotti properly. If it's too thick, add a little hot water.
7
Serve
To serve, break the crispy Kori Rotti wafers into large, bite-sized pieces and arrange them on a deep plate or bowl.
Pour the hot chicken curry generously over the rotti pieces, ensuring they are well-covered.
Let it sit for a minute to allow the rotti to soften slightly before eating.
184cal
5gprotein
23gcarbs
9gfat
Ingredients
1 medium Potato (Peeled and cut into 1-inch cubes)
1 medium Carrot (Peeled and cut into 1/2-inch rounds)
100 g Green Beans (Trimmed and cut into 1-inch pieces)
150 g Cauliflower (Cut into small florets)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Salt (For boiling vegetables)
1 tsp Coconut Oil (For roasting masala)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
6 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
0.25 small Onion (Roughly chopped, for masala)
4 cloves Garlic
1 cup Grated Coconut (Fresh or frozen (thawed))
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
0.5 tsp Jaggery (Optional, to balance flavors)
1.5 cup Water (As needed for grinding and gravy)
1 tsp Mustard Seeds
12 pcs Curry Leaves
0.25 tsp Asafoetida
Instructions
1
Cook the Vegetables
In a large pot, combine the cubed potato, carrot, green beans, and cauliflower florets.
Add enough water to cover the vegetables and 1/2 tsp of salt.
Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until the vegetables are fork-tender but still hold their shape.
Add the green peas during the last 2 minutes of cooking.
Drain the vegetables, reserving about 1 cup of the cooking water for the gravy. Set both aside.
2
Roast the Masala Spices
Heat 1 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies. Roast for 1-2 minutes, stirring constantly, until they become aromatic.
Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion softens and turns translucent.
Add the grated coconut. Reduce the heat to low and roast, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. This step is crucial for the authentic flavor.
Turn off the heat and allow the mixture to cool down completely.
