Kakkarotti | Mini Dumplings in Spicy Curry

Ingredients

• 2 cups parboiled rice (ponni rice or koorva)
• 1 cup grated coconut (fresh)
• 2 teaspoons fennel seeds
• 1 medium onion (diced roughly)
• 1 cup water (approx)
• 3 tablespoon rice flour (approx)
• salt to taste
• cooking oil (to grease the steamer and your palm)
• 2 tablespoons cooking oil
• 2 teaspoons raw rice
• 2 teaspoons fennel seeds
• 1 cup grated coconut
• water ( to make a smooth paste)
• 2 tablespoons coconut oil
• 2 large red onions (sliced finely)
• 2 tablespoons ginger garlic paste
• 2 tomatoes (chopped)
• 2 teaspoon Kashmiri red chilli powder
• 2 teaspoons red chilli powder
• 2 tablespoons coriander powder
• 1/2 teaspoon turmeric powder
• 850 grams boneless beef chunks (or chicken, bone or boneless)
• 2 cups water
• salt to taste
• 1 teaspoon Malabar garam masala
• 1 sprig curry leaves

Instructions

1. 1

   --- dough ---

2. 2

   dough: Soak the rice in enough just hot water and cover and keep for an hour.

3. 3

   dough: 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.

4. 4

   dough: 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)

5. 5

   --- shape and steam ---

6. 6

   shape and steam: Grease your steamer vessels lightly with oil.

7. 7

   shape and steam: 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.

8. 8

   shape and steam: Repeat this until the steamer pan is filled with these dumplings.

9. 9

   shape and steam: Steam cook on a medium flame for 15 to 20 minutes or until done.

10. 10

    shape and steam: Transfer them to a container and keep them covered. Repeat until all of the dough is used up.

11. 11

    shape and steam: Keep aside until needed. (At this point you can refrigerate the steamed dumplings if you intend to use next day)

12. 12

    --- roasted coconut paste ---

13. 13

    roasted coconut paste: Heat oil in a wide frying pan.

14. 14

    roasted coconut paste: Add raw rice and fry until rice puffs up.

15. 15

    roasted coconut paste: Add fennel seeds and grated coconut and sauté again until the coconut starts turning golden.

16. 16

    roasted coconut paste: Let it cool and then grind it with water to make it into a smooth paste. Keep aside.

17. 17

    --- gravy ---

18. 18

    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.

19. 19

    gravy: Add the curry leaves along with chopped onions and sauté until golden.

20. 20

    gravy: Add ginger-garlic paste and saute for couple more minutes or until the raw smell fades.

21. 21

    gravy: Now, add the chopped tomatoes and cook until they soften and oil surfaces.

22. 22

    gravy: Lower the flame and add all the spice powders - chilli powder, coriander powder and turmeric powder and sauté for couple more minutes.

23. 23

    gravy: Now, add the washed and drained meat pieces and stir well.

24. 24

    gravy: Add enough water, season with salt and cover and cook until the meat is completely cooked. (open and stir occasionally to prevent burning)

25. 25

    gravy: Add the prepared coconut paste and bring to a boil while stirring well.

26. 26

    gravy: Add some more curry leaves and a pinch of garam masala.

27. 27

    --- dumplings in gravy ---

28. 28

    dumplings in gravy: Gently fold in the steamed rice kakka orottis. Fold until all the coins are coated with the gravy.

29. 29

    dumplings in gravy: Cover and cook on very low flame for 5 to 10 minutes.

30. 30

    dumplings in gravy: Switch off and serve hot for lunch or dinner. Store any leftovers covered in the fridge and use them withing three days.