Thursday, October 04, 2012

Kori Ghasi

Mangalorean Bunt style cooking has one special chicken curry made with coconut milk that is liked universally and it tastes heavenly! The spices that go into the masala linger on for hours. Some years ago, I was an ardent fan of Kori Rotti, a dish served as main course. Thin rice crispies are soaked in this chicken curry (popularly known in Tulu as 'Kori Ghasi') before consuming.

In 1984 October I was at Justice KS Hegde's house in Nitte on a personal vist. There his wife treated me with fantastic 'Oorda Kori Ghasi'(Country Chicken Masala) with crisp thick dosas. I can never forget the flavours of the combo, and I have tried such a combo many times. Only Bunts can make Kori Ghasi so perfectly.

Places to find typical Kori Ghasi are Shetty Lunch Home Kundapur, Anupama in Abhiman Residency, Shetty's Kori Rotti in Kodialbail and Sweekar near Urva Stores. In Bangalore, I used to eat Kori Rotti at Seven Star in Gandhinagar which no more exists. A small roadside stand and eat fast food booth near Hotel Woodlands had typical Bunt style kori ghasi served with semian and idlis in the Mid Eighties. Coast to Coast has this dish as given to understand by the owner my friend Mr. Ravindra Shetty.

Here is the authentic Kori Ghasi recipe.

Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine'

Kori Ghasi
1kg chicken(Preferably country Chicken), cleaned and cut
1 1/2 coconuts
2 cups hot water
1/2 small coconut, grated
15-20 red chillies
2 level tbsp. coriander seeds
1 level tsp. jeera
6 seeds peppercorns
2 tsp ghee for frying
1/2 an onion, chopped
1/4 tsp Turmeric powder
10 flakes garlic
1 tbsp Butter
1 tsp Garam Masala Powder(Clove, Cinnamon, Cardamom)
Salt to taste
Juice of 1 lemon

Kori Rotti
1. Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.
2. Roast grated ½ coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.
3. Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.
4. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Rotti, Idli, Semiya, Dosa, Appam, Parota, Bread or Rice.

Kori Ghasi with Set Dosa


vins said...

Tried this out maam, turned out very well in the first attemp

vins said...

Tried this out maam, turned out very well in the first attemp

maria . K said...

hi, when do you add the lime juice - thnks

Rajanikanth Shenoy, Kudpi said...

Maria step number 3 in method explains when to add lemon juice.


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