DISH NAME : KORI GASSI

Preparation Time : 15 minutes

Cooking Time : 50 minutes

Description

Kori gassi or chicken gassi is a curry of Mangalore, Karnataka. It is a speciality dish of the Bunt community of the south kanara district. They trace their lineage to the Kshatriyas. Kshatriya ( kshatra means "rule or authority") is one of the four social orders of the Hindu society. Kori is Chicken and Gassi is curry.

Note

1. One ingredient that is important for the fiery orange color and the flavor of Kori Gassi is the Byadagi chillies of Karnataka. ( Pronounced as bay-dig-gay ) Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies. I used 4 normal dry red chillies and 2 kashmiri ones.

Method

Spice paste :-
1. Dry fry coconut till all the coconut milk has been fried.
2.Then add all the other ingredients in the spice paste and fry till roasted. Do not brown coconut.
3.When slightly cool grind this to a paste along with tamarind. Little water can be added to grind the paste.
Curry:-
1. Heat oil in a pan.Add onions and fry till golden brown.
2. Add ginger-garlic paste and cook till raw smell goes.
3.Then add spice paste and saute till oil seperates.
4. Now add chicken pieces and saute for about 2 to 3 minutes. Add about 1 cup water and salt and cook till chicken is cooked and gravy is thick.

Serving Suggestions

Kori gassi is is traditionally served with rice flour pancakes or with brown rice which is a staple in coastal communities. However it can be had with chapathis also.