This site would be incomplete without this recipe. Kori Gassi is a very traditional bunt dish and most bunts I know love it. It pairs well with Rutti (see the picture below) which you can find in most Mangalore stores or you could eat it with rice or Pundi ( recipe coming soon..).If there is one dish that the Bunt community can be famous for then this would be it. Though the recipe is quite simple, it took me a long time to get it right. The simple reason being everyone who told me how to make this recipe would tell me a fistful of this and a pinch of that and somehow I couldn’t convert that into a recipe ‘jo dilaye ma ki yaad’ meaning it didn’t quite resemble my mom’s cooking. So the only thing I could do was watch the master in action and so I did. I captured this recipe while my mom in law was cooking and BAM..it was perfecto! So here is the recipe of Kori Gassi from my kitchen to yours. Njoy!
- 4 tablespoon Mangalorean curry powder [ See Note below]
- 1/2 cup grated coconut
- 1/2 teaspoon turmeric powder
- 2 cloves of garlic, chopped coarsely
- 1 medium sized onion, chopped coarsely
- water as needed
- 2-3 tablespoon oil
2 medium sized onions,finely chopped
2 cloves of garlic, finely cut
1 inch cinnamon stick
1/4 teaspoon fenugreek (methi) seeds , dry roasted for 15 seconds
1/2 teaspoon black pepper , dry roasted for 15 seconds
1 teaspoon Mangalorean curry powder
1 medium sized tomato, finely chopped
2 pound chicken,cut into cubes of desired size
- Grind the all ingredients listed in the Masala section with a little water to a fine paste and set it aside.
- Heat oil in a cooker kept at medium heat. Once heated, add the onions,garlic,cinnamon stick,roasted methi and pepper seeds. When the onions turn translucent , add Mangalorean curry powder and tomatoes and fry them till they are mushy.
- Add chicken and the ground masala from step 1 and mix well. Add water to get it to the consistency desired.
- Cover the cooker and put the vent on.
- Let the vent go off once and wait for the cooker to cool down before opening the lid.
- Serve hot with Rutti.