Origin:
Korri Gassi is a quintessential chicken curry from the Coorg (Kodagu) region of Karnataka known for its bold flavors and aromatic spices. Rooted deeply in Coorg’s rich cultural heritage, this dish epitomizes the simplicity and earthiness of Kodava cuisine. Traditionally prepared during festivals and family gatherings, Korri Gassi showcases the unique use of freshly ground roasted spices and local ingredients like black pepper and coconut, offering a rich, spicy, and tangy flavor profile.
Key Ingredients and Preparation
The curry is crafted using chicken pieces simmered in a thick gravy made from roasted red chilies, dry spices, freshly grated coconut, tamarind, and garlic. The spices are meticulously ground into a paste that forms the base of this curry, slow-cooked to enhance its deep flavors. The use of local ingredients like black pepper from Coorg adds a distinct heat and aroma.
Where to Experience It
Experience authentic Korri Gassi in the Coorg district, especially in Madikeri and nearby towns. Many traditional Kodava homestays and specialty Coorgi restaurants offer this delicacy. Some notable places include Coorg Cuisine in Madikeri and various local eateries around the region.
Tips
Best enjoyed with traditional rice or Akki Rotti (rice roti). Pairs well with Coorgi-style pickles and local wines. It is a non-vegetarian dish best savored during the cooler months for a comforting meal. Tourists are encouraged to try it fresh in Coorg for the authentic experience.