 | |
| Alternative names | Kori Rutti |
|---|---|
| Type | Bread and curry |
| Course | Main |
| Place of origin | India |
| Region or state | Tulunad |
Kori rotti is a spicy dish of the Tulu Udupi-Mangalorean cuisine of India. It is 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.
Udupi is a city in the Indian state of Karnataka. Udupi is situated about 55 km (34 mi) north of the educational, commercial and industrial hub of Mangalore and about 422 km (262 mi) west of state capital Bangalore by road.
Dakshina Kannada district is located in the state of Karnataka in India, with its headquarters in the coastal city of Mangalore. It is part of the larger Tulu Nadu region. The district covers an area nestled in between the Western Ghats to its east and the Arabian Sea to its west. Dakshina Kannada receives abundant rainfall during the Indian monsoon. It is bordered by Udupi district to the north, Chikmagalur district to the northeast, Hassan district to the east, Kodagu to the southeast and Kasaragod district of Kerala to the south. According to the 2011 census of India, Dakshina Kannada district had a population of 2,083,625. It is the only district in Karnataka state to have all modes of transport like road, rail, water and air due to the presence of a major hub, Mangalore. This financial district is also known as the Cradle of Indian banking.
The Tulu people or Tuluvas are an ethno-linguistic and ethno-cultural group from Southern India. They are native speakers of the Tulu language and the region they traditionally inhabit is known as Tulu Nadu. This region comprises the districts of Dakshina Kannada and Udupi in Karnataka and part of Kasaragod district in Kerala, with Mangalore, Karnataka being the commercial hub. The Census report of 2011 reported a population of 1,846,427 native Tulu speakers living in India.
Idiyappam, also known as string hopper, indiappa, noolputtu, noolappam, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich tapestry of gastronomic history. Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine.
Neer dose, literally meaning water dosa in Tulu, is a type of dosa prepared from rice batter, which originates in the cuisine of Mangalore and of the broader Tulu Nadu region of India.
South Indian cuisine includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Akki rotti or akki roti is an Indian flatbread made from rice flour. It is a part of Karnataka cuisine.
Mangalorean bangude masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshina Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel.
Mangalore district that was partitioned from the erstwhile South Canara, has been multicultural and is a little different from the prevalent culture of the Carnataca state of India. A native of Mangalore is known as a Mangalorean in English, Kudladakulu in Tulu, Kodyaalkar in Konknni, Manglurnavaru in Kannada& Maikaaltanga in Byari.
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community.
Mangaloreans are a collection of diverse ethnic groups that hail from the historical locales of South Canara (Tulunaad) on the south western coast of Karnataka, India, particularly the residents native to Mangaluru.
Tulu Nadu State movement is aimed at increasing Tulu Nadu's influence and political power through the formation of separate Tulu Nadu state from Karnataka and Kerala. Tulu Nadu is a region on the south-western coast of India. It consists of the Dakshina Kannada and Udupi districts of Karnataka and Kasargod district up to the Chandragiri river in Kerala. The Chandragiri River has traditionally been considered a boundary between Tulu Nadu and Kerala from the fourth century AD onwards. The first call for a separate Tulu Nadu state was made just after the Quit India Movement in 1942 by Srinivas Updhyaya Paniyadi, a banker and a press owner from Udupi. Mangalore is the largest and the chief city of Tulu Nadu. Tulu activists have been demanding a separate Tulu Nadu state since the late 2000s, considering language and culture as the basis for their demand.
Mangalorean cuisine is a collective name given to the cuisine of Mangalore.
Mukkall village is located in Kalghatgi Tehsil of Dharwad district in Karnataka, India. You may refer it on web by clicking on Mukkall (Google Maps) It is situated at a distance of 10 km from sub-district headquarter Kalghatgi and 43 km away from district headquarter Dharwad and 428 km from State capital Bangalore. Mukkal is the gram panchayat of Mukkall village. The post office related to Mukkall is Kalghatgi. Polity wise it comes under Kalghatgi assembly constituency and as per Lok Sabha it comes ambit of Dharwad constituency.
Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina (Tulu) is an Indian chicken dish native to Mangalore and Udupi region. The word "Sukka" comes from Hindi "Sukha" which means "Dry", sometimes also called as "Kori Ajadina". However it can be prepared in two variations: dry and semi gravy.
Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Mangalorean cuisine or Udupi cuisine. The buns are mild sweet, soft fluffy puris with all purpose flour and banana being the main ingredients. Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment. Variations of this dish also incorporate finger millet and Sorghum.
Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Pundi in Udupi and Mangalore cities of Karnataka state. Like most of the Mangalorean breakfast recipes it is usually served with coconut chutney.
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