Kori rotti: Difference between revisions
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'''Kori rotti''' is a spicy dish of [[Tulu people|Tulu]] [[Udupi cuisine |Udupi]]-[[Mangalorean cuisine]], a combination of red-chili based [[chicken curry]] and crisp, dry wafers made from boiled rice. ''Kori'' means chicken in [[Tulu language|Tulu]]. | '''Kori rotti''' is a spicy dish of [[Tulu people|Tulu]] [[Udupi cuisine |Udupi]]-[[Mangalorean cuisine]], a combination of red-chili and coconut milk based [[chicken curry]] and crisp, dry wafers made from boiled rice.<ref>{{cite web| url=https://www.livemint.com/mint-lounge/features/following-the-trail-of-the-ghee-roast-in-mangaluru-1554009932612.html| title=Following the trail of the ghee roast in Mangaluru| author=Shirin Mehrotra| date=2019-03-31| work=Livemint}}</ref><ref>{{cite web| url=https://indianexpress.com/photos/lifestyle-gallery/cherry-blossom-season-japan-see-pics-2757842/| title=Have you had these seven iconic Mangalore dishes?| date=2016-04-18| work=The Indian Express}}</ref> ''Kori'' means chicken in [[Tulu language|Tulu]]. | ||
== See also == | == See also == | ||
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==External links== | ==External links== | ||
*[http://food.sulekha.com/kori-rotti.htm How to make kori rotti ] | *[http://food.sulekha.com/kori-rotti.htm How to make kori rotti ] | ||
== References == | == References == | ||
{{Reflist}} | {{Reflist}} | ||
{{Chicken dishes}} | |||
[[Category:Indian rice dishes]] | [[Category:Indian rice dishes]] | ||
Latest revision as of 20:55, 8 November 2021
Kori rotti is a spicy dish of Tulu Udupi-Mangalorean cuisine, a combination of red-chili and coconut milk based chicken curry and crisp, dry wafers made from boiled rice.[1][2] Kori means chicken in Tulu.
 | |
| Alternative names | Kori Rutti |
|---|---|
| Type | Bread and curry |
| Course | Main |
| Place of origin | India |
| Region or state | Tulunadu |
See alsoEdit
External linksEdit
ReferencesEdit
- ↑ Shirin Mehrotra (31 March 2019). "Following the trail of the ghee roast in Mangaluru". Livemint.
- ↑ "Have you had these seven iconic Mangalore dishes?". The Indian Express. 18 April 2016.
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