Steamed rice dumplings soaked in a spicy meat gravy made with roasted coconut sauce with a hint of Malabar garam masala.
Prep Time1 hourhr40 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time3 hourshrs
Course: Main Course
Cuisine: Indian, Kerala, Moplah, South Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For the mini steamed rice dumplings
2cupsparboiled riceponni rice or koorva
1cupgrated coconutfresh
2teaspoonsfennel seeds
1medium oniondiced roughly
1cupwaterapprox
3tablespoonrice flourapprox
salt to taste
cooking oilto grease the steamer and your palm
For the coconut paste
2tablespoonsoil
2teaspoonsraw rice grains
2teaspoonsfennel seeds
1cupgrated coconut
water to make a smooth paste
For the Gravy
2tablespoonscoconut oil
2large onionssliced finely
2tablespoonsginger garlic paste
2tomatoeschopped
2teaspoonKashmiri red chilli powder
2teaspoonsred chilli powder
2tablespoonscoriander powder
½teaspoonturmeric powder
850gramsbeefor chicken, bone or boneless
2cupswater
salt to taste
1teaspoonMalabar garam masala
1sprigcurry leaves
INSTRUCTIONS
dough
Soak the rice in enough just hot water and cover and keep for an hour.
Drain and grind the rice along with grated coconut, onion chunks, fennel seeds, salt and water to a coarse and grainy mixture that is not too smooth but not too grainy either. Do it in batches if required.
Transfer the mixture into a bowl and start adding rice flour little by little until you can make the mixture into a non-sticky dough. You should be able to pinch a little and make balls that don't fall apart or sticky. (Cover and keep it until needed)
shape and steam
Grease your steamer vessels lightly with oil.
When you are ready to prepare the kaka orottis, rub both your palms and fingers with oil and take a handful of the dough, roll it between your hands into a log shape. Keep the log-shaped dough on your left hand cupped in your fingers and pinch a small portion and roll it into a ball on the left-hand palm. Press them lightly in the middle to make a dent and keep them on the pan.
Repeat this until the steamer pan is filled with these dumplings.
Steam cook on a medium flame for 15 to 20 minutes or until done.
Transfer them to a container and keep them covered. Repeat until all of the dough is used up.
Keep aside until needed. (At this point you can refrigerate the steamed dumplings if you intend to use next day)
roasted coconut paste
Heat oil in a wide frying pan.
Add raw rice and fry until rice puffs up.
Add fennel seeds and grated coconut and sauté again until the coconut starts turning golden.
Let it cool and then grind it with water to make it into a smooth paste. Keep aside.
gravy
Heat oil in a big enough curry pot. This will be the pot where you will add the steamed kakka orotti. So ensure you use the right size where you can stir and fold comfortably. If using beef or mutton, you can use a pressure cooker or instant pot to cook more quicker.
Add the curry leaves along with chopped onions and sauté until golden.
Add ginger-garlic paste and saute for couple more minutes or until the raw smell fades.
Now, add the chopped tomatoes and cook until they soften and oil surfaces.
Lower the flame and add all the spice powders - chilli powder, coriander powder and turmeric powder and sauté for couple more minutes.
Now, add the washed and drained meat pieces and stir well.
Add enough water, season with salt and cover and cook until the meat is completely cooked. (open and stir occasionally to prevent burning)
Add the prepared coconut paste and bring to a boil while stirring well.
Add some more curry leaves and a pinch of garam masala.
dumplings in gravy
Gently fold in the steamed rice kakka orottis. Fold until all the coins are coated with the gravy.
Cover and cook on very low flame for 5 to 10 minutes.
Switch off and serve hot for lunch or dinner. Store any leftovers covered in the fridge and use them withing three days.