Sunday, April 10, 2011

Kori Ghassi in a jiffy

every mother when they give away their daughters after marriage , they send them with love and loads of 'masala powder', be it homemade masala powder or store bought 'kundapur taal powder (in case of mangaloreans), just to make our life a little easier.So did my mom,these masala powders are like universal,can be used for any kind of curry be it veg or non veg.The first thing a 'bunt' mom teaches her daughter is not how to make ganji or neer dosa or rasam, its always 'kori ghassi'. this is one short cut kori ghassi.


  • 1 kg  chicken 
  • 3   onions (chopped finely)
  • 2   tomatoes (chopped finely)
  • 4   tbsp masala powder( or 4tsp chilli pwd, 2 tsp coriander pwd,1 tsp cumin powder, 1/2 tsp pepper pwd)
  • 3tbsp  oil
  • 1 tin coconut milk
  • 10 curry leave (optional)
  • 1 cup water

for seasoning
1  small onion (finely chopped)
2 tbsp ghee
1/2 inch cinnamon 


* Keep a vessel on medium high flame, add oil, when oil is hot add chopped onion, fry till translucent, then add the masala powder and fry for 3 to 4 minutes ,add tomatoes and fry till the tomatoes are melted and the oil seperates, now add the chicken and fry for two minutes.pour in the coconut milk and 1 cup of water  curry leaves and salt.

* When the gravy comes to boil, reduce the heat to medium, cover partially and cook till chicken is done.

seasoning method

* heat ghee in a small pan , when hot add chopped onion and cinnamon, when the onion turns dark brown,take it of the flame and pour this on the chicken ghassi.

* this kori  ghassi can be served with roti, ghee rice, neer dosa, chappati............

my next post will be ghee rice


  1. Yum yum! Mouthwatering dishes! Love ur narrations too Charishma! Definitely bookmarking this one!

  2. hi shireen thank you ,i love ur blog too,its like you are the mother of mangalorean recipes.Iam trying out ur rice ladoo and mango truffle cake soon.can't wait for more recipes from you:)

  3. Charishma, I am so honoured to hear your kind words about my blog! I am not much of an expert, but love mlorean cuisine so much that I want to showcase it to the world :) I am a fan of your blog now, have been checking all your Bunt style recipes - guess what, today I followed ur recipe word to word & kept the masala ready for Kori Ghassi and will be making Kottige to go with it for a yummy Sunday lunch! Have always wanted to make Kottige, but didnt know how the leaves were woven, thanks to ur video & to your sweet grandma, I will attempt it tomorrow. Wish me luck! PS: The masala smells divine, cant wait to cook the chicken 2moro :)

  4. hi shireen
    all I can say is that iam touched reading your comment.
    iam so new to blogging and to hear this from you ,who has an amazing blog,it just keeps me made my day.
    i hope you enjoy ur kori ghassi and kottige.

  5. Wow such a quick recipe. My mom also puts smashed garlic fr the tadka.

  6. HI I am a manglorean and have recently visited your blog. Although I love manglorean food but now since I am married to a Gujarati person I have almost stopped cooking these authentic manglorean food as I end up cooking gujju food for my family and guests.

    In fact I have eaten most of these food from my mom's kitchen but did not know the exact recipes as mom's too old to cook all this for me. Thanks a ton you helped me re-live my childhood and I am surely going to try some of these recipes. Although I prefer veg food now but I will add some paneer to the gassi instead of kori. Wish me luck. Thanks once again


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