Authentic Mangalorean Moode with Kori Gassi
Unique cylindrical idlis steamed inside screwpine leaves, paired with a rich, spiced coastal chicken curry. This traditional breakfast combo offers an unforgettable burst of coastal flavors.
90min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Soak idli rice, urad dal, and fenugreek seeds in water for 4 hours.
2
Grind the soaked ingredients into a smooth, fluffy batter and ferment overnight.
3
Weave screwpine leaves into cylindrical moulds and secure them.
4
Pour the fermented batter into the leaf moulds and steam for 20 minutes until cooked.
5
For the curry, dry roast coriander seeds, cumin, peppercorns, and dry chillies until fragrant.
6
Grind the roasted spices with grated coconut, shallots, and tamarind into a smooth paste.
7
Heat coconut oil in a pan, sauté curry leaves and remaining shallots until translucent.
8
Add chicken pieces and sear for a few minutes until the color changes.
9
Stir in the ground coconut masala and enough water to create a rich gravy.
10
Simmer until the chicken is tender and the oil separates on top, then serve hot with the moode.
Ingredients
2 cups parboiled idli rice
1/2 cup urad dal
1 tsp fenugreek seeds
Salt to taste
Scented screwpine (moge) leaves for weaving
500g chicken, cut into pieces
1 cup freshly grated coconut
6-8 dry Byadgi chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
4-5 small shallots
1 small ball tamarind
2 tbsp coconut oil
1 sprig curry leaves
*This AI-generated recipe may contain inaccuracies.