Thursday, 22 August 2013

Kunji pathiri (steamed rice coins in meat gravy )/ Ana pathiri/ Kakkarotti/ Kunjorotti

Kunji pathiri, it is also known as kunji pathal, kunjorotti, ana pathil and kakka rotti. I can describe it as steamed rice coin in meat gravy. It is another famous Malabar delicacy that I love to eat. Nobody can believe that this is one of our dinner recipe. We used to prepare this in dinner, I know this is heavy but our food culture is different from other region. We prepare different non veg items in dinner and most of the recipe is very time consuming but we love to do this.

For this preparation first we have to make rice coin. when I was child I love to make rice coin and I used to help my mother. And second is curry preparation stage...I can't describe when its smell fill home how I used to ran kitchen...that nostalgic curry smell still remains...


For pathiri
Par boiled rice                                             :  2 cup (or you can use rice flour. please see the method below)
Grated coconut                                            : 1 cup
Shallot                                                         :  ½ cup
Fennel seed                                                  :  3 tsp
Salt to taste

For curry
Beef (cut small pieces)                                 : 750 g
Onion                                                            : 2 (sliced)
Chopped green chilli                                      : 3 tsp
 Chopped ginger                                            : 2 tsp
Garlic                                                           : 2 tsp
Tomato                                                         : 1 (sliced)
Chilli 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  
Chopped Shallot                                            : ½ cup
Curry leaf                                                    : 1 tbsp
Ghee                                                             : 1 tbsp

For pathiri
  1. Wash and soak the rice for 4- 6 hour
  2. Mix rice with, grated coconut, shallot, fennel seed, salt and  grind with little water until get thick dough
  3. Grease your palm with oil and shape the dough as small coins
  4. Steam this for 20-25 minute. Once cooking finish place this pathiris in a tray and let it cool

For curry
  1. In a pressure cooker add oil and saute all chopped items one by one then add spices and saute for few more minute.
  2. Add washed drained beef and saute well. Add enough water, salt and curry leaf. Close the lid cook for 20 minute (cooking time is depends on beef)

kunji pathiri
  1. Crush grated coconut with fennel seed. And keep it aside
  2. In a pan heat ghee and fry shallot for 3 minute at medium flame add curry leaves
  3. Add crushed coconut into it saute well and add beef curry. When it starts boiling add kunji pathiri into this 
  4. Cook till the curry become thick and cover pathiri 
    Garnish with fried shallot and curry leaves. Serve hot

(Note: Instead of grinding rice you can use rice flour. For this preparation you have to grind coconut, shallot and fennel seed  first then mix this into rice flour and add equal amount of boiled water with salt into it (for 1 cup rice flour 1 cup water). Mix properly and make thick smooth dough.)

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