Kunjorotti ,also known as kunji pathiri, kunji pathal, and kakka rotti is steamed rice dumplings in meat gravy. It is yet another famous Malabar delicacy that my family and I love to eat especially for dinner.
For Rice Dumplings:
- Par boiled rice – 2 cup (or you can use rice flour.)
- Grated coconut – 1 cup
- Shallots – ½ cup
- Fennel seeds – 3 tsp
- Salt to taste
- Mutton (cut into small pieces) – 750 g
- Onion – 2 (sliced)
- Chopped green chilli – 3 tsp
- Chopped ginger – 2 tsp
- Garlic – 2 tsp
- Tomato – 1 (sliced)
- Chili powder – 1 ½ tsp
- Coriander powder – 1-2 tbsp
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Curry leaves – 1 tbsp
- Salt to taste
- Oil – 1 tbsp
For final preparation:
- Grated Coconut – ¾ cup
- Fennel seed – 1 tsp
- Cashews – 15
- Chopped Shallot – ½ cup
- Curry leaf – 1 tbsp
- Ghee – 1 tbsp
- Wash the rice and keep it aside. Boil 5 cups of water, add the rice into it, switch off the flame and cover it for 2 hours.
- Mix rice with grated coconut, shallot, fennel seed, salt and grind with little water until get thick dough
- Grease your palm with oil and shape the dough as small coins
- Steam this for 20-25 minutes. Once it is cooked place these pathiris in a tray and let it cool.
- In a pressure cooker add oil and sauté all chopped items one by one. Then add spices and sauté for few more minute.
- Add washed and drained mutton and sauté well. Add enough water, salt and curry leaves. Close the lid and cook for 20 minute (cooking time is depends on the meat).
- Grind grated coconut with fennel seeds and cashews.
- Add coconut paste into the mutton curry. When it starts boiling add kunjorotti into this.
- Cook till the curry becomes thick and cover with the lid.
- In a pan heat ghee and fry shallots for 3 minutes at medium flame and add curry leaves.
- Garnish with fried shallot and curry leaves. Serve hot.