Kakkaroty

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Kakkaroty Recipe

Rice balls(orotty) mixed with mutton gravy and served. This traditional favorite is cooked on festival occasions.
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Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 4 people

Ingredients
  

For preparing Orotty:

  • 250 g Raw rice
  • 1/4 tsp Cummin seeds Jeerakam
  • 1/2 tsp Aniseed Shombu
  • 4 nos Shallots Kunjulli
  • Salt As reqd

For Coconut Paste:

  • 1/2 of Coconut grated
  • 1/4 tsp Cummin seeds Jeerakam
  • 1/2 tsp Aniseed Shombu
  • Cinnamon stick half inch piece
  • 2 nos Cloves

Instructions
 

  • Chop the mutton into small even sized pieces. Wash and drain. Keep this aside.
  • Soak rice in hot water for two hours and drain nicely.
  • Grind drained rice, cummin seed, aniseed, shallots and salt to a stiff and smooth dough by adding little water.
  • Take the dough and form small balls with your hand. Press the top portion with your thumb to shape like a mussel shell.
  • Steam these balls for 15 minutes and keep aside.
  • Meanwhile, pressure cook the mutton pieces with chilly powder, coriander powder, turmeric powder, salt and sufficient water till the meat is cooked. Keep this aside.
  • For coconut paste grind together grated coconut, cummin seed, aniseed, cinnamon stick and cloves. Keep aside.
  • Take a frying pan and pour oil. Heat the oil and add sliced onion, ginger, green chillies, garlic and curry leaves. Saute well.
  • When a frying smell comes, add the cooked mutton and gravy.
  • Add the ground coconut paste and salt. Cook in low heat until the gravy has acquired a thick consistency.
  • Add chopped coriander leaves and steamed orotty into the gravy and mix well. Remove from fire.
  • Keep covered for a few minutes and serve kakkaroty hot.
  • Tips:- 1)Salads can be used as accompaniments for kakkaroty.
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