It is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers made from boiled rice. Traditionally, these rice wafers were used to be prepared by female members of the family in their own homes, however due to modernization one can find these rice wafers in a commercial store. A pack of 'Rotti' is available at a nominal price in Mangalore stores and can be easily bought.
Serves: 4
Ingredients:
1) 1½ coconuts
2) 2 cups hot water
3) 1/2 small coconut, grated
4) 15-20 red chillies
5) 2 tbsp. coriander seeds
6) 1 tbsp. jeera
7) 6 seeds peppercorns
8) 2 tbsp ghee for frying
9) 1kg chicken, cleaned and cut
10) 1/2 an onion, chopped
11) 1/4 tbsp Turmeric powder
12) 10 flakes garlic
13) 1 tbsp Butter
14) Salt to taste
15) Juice of 1 lemon
16) 1 packet rotti
Directions:
Prep: 20min › Cook:1hr
- First grate 1½ coconuts and grind it finely with 2 cups of hot water. Squeeze out thick coconut milk and keep aside.
- Roast ½ grated coconut till it becomes light brown. Fry ingredients from 4 to 8 in a little ghee. Now, add the ½ chopped onion till it becomes light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till you get a fine paste out of it.
- Remove the masala, wash the grinder with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk and cut chicken.
- Take the above mixture and add 1 chopped onion, 1 tbsp of 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.
- Take 2 tbsp of ghee in a flat heating vessel on fire. Add chopped onion and fry till it gets a nice brownish color. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire and serve it hot with Rotti.
Serve it hot.
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