{"id":605,"date":"2015-10-05T22:58:00","date_gmt":"2015-10-06T02:58:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/10\/05\/traditional-mauritian-roti-and-fillings-part-33-rougaille-sauce-and-coriander-cilantro-chutney"},"modified":"2019-12-11T02:18:49","modified_gmt":"2019-12-11T07:18:49","slug":"traditional-mauritian-roti-and-fillings-2","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/traditional-mauritian-roti-and-fillings-2\/","title":{"rendered":"Mauritian Roti and Fillings 3\/3: Rougaille Sauce and Coriander Chutney (Cilantro)"},"content":{"rendered":"\n
\"Mauritian <\/picture><\/figure><\/div>\n\n\n\n

Before closing off this series of 3 posts, I have to admit that the idea of jumping on a plane to go and experience the roti from the streets of Mauritius did cross my mind.<\/p>\n\n\n\n

For sure, this whole series has taken my tastebuds for a little trip back in time, reminiscing about the mouthwatering aromas that steams out upon opening a pack of freshly purchased roti and the intricate flavour delight of biting into a hot roti.<\/p>\n\n\n\n

Quite enjoyably, the homemade version is just as satisfying and hopefully you might just be able to relish on the ultimate Mauritian roti and fillings experience in your own home.<\/p>\n\n\n\n

Now that the roti and white bean curry are done (in parts one<\/a> and two<\/a>), without further ado, the rougaille sauce and coriander chutney are all that are left so that you may kick this Mauritian roti party off!<\/p>\n\n\n\n

\"Mauritian <\/picture><\/figure><\/div>\n\n\n\n

Like I mentioned in the earlier posts, while the roti and fillings do seem like a lot to do on the same day, they don’t actually take that long to make. With a little organisation and some minimum multi-tasking skills, you can have everything ready to serve in about one hour and a half or even less.<\/p>\n\n\n\n

Starting with the roti is probably the best way to go. While the dough is resting for 15 minutes, you can start preparing the ingredients for the curry and even start cooking it up to the simmering stage.<\/p>\n\n\n\n

Then while the curry is simmering, you can come back to the roti dough and roll the pieces out. Remember to keep an eye on the curry though and turn it off when it is done. Once all the rotis are cooked, you can proceed onto the rougaille sauce which will actually take no more than 15 minutes to make. I would keep the coriander chutney for last as it is much nicer when enjoyed fresh; it should not take more than 10 minutes.<\/p>\n\n\n\n

\"Mauritian <\/picture><\/figure><\/div>\n\n\n\n

If you remember the red kidney beans and mushrooms rougaille<\/a>, in the roti, a similar rougaille sauce is usually served except that it is just the plain aromatic tomato sauce. Infact, locally when we make the plain rougaille sauce we actually call it \u201crougaille touni\u201d which literally means \u201cnaked rougaille\u201d. Naked, because it is just the base sauce with nothing else added to it.<\/p>\n\n\n\n

Watch the video for part 3: Rougaille Sauce and Coriander (Cilantro) Chutney<\/h4>\n\n\n\n