Mutton Kunjorotti

Mutton Kunjorotti

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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.

Ingredients

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

For curry:

  • 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

Preparation Method:

For pathiri:

  •  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.

For curry:

  •  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).

Final Preparation:

  •  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.

 

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