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Main Course

Kakkaroty Recipe

Rice balls(orotty) mixed with mutton gravy and served. This favorite is cooked on festival occasions.

40 min total|Prep 40 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

250 g Raw rice
1/4 tsp Cummin seeds (Jeerakam)
1/2 tsp Aniseed Shombu
4 nos Shallots (Kunjulli)
Salt, to taste
1/2 Of Coconut — grated
1/4 tsp Cummin seeds (Jeerakam)
1/2 tsp Aniseed Shombu
Cinnamon stick half inch piece
2 nos Cloves

Preparation

Step 1
Chop the mutton into small even sized pieces. Wash and drain. Set aside.
Step 2
Soak rice in hot water for two hours and drain nicely.
Step 3
Grind drained rice, cummin seed, aniseed, shallots and salt to a stiff and smooth dough by adding little water.
Step 4
Get the dough and form small balls with your hand. Press the top portion with your thumb to shape like a mussel shell.
Step 5
Steam these balls for 15 minutes and set aside.
Step 6
Meanwhile, pressure cook the mutton pieces with chilly powder, coriander powder, turmeric powder, salt and sufficient water till the meat is cooked. Set aside.
Step 7
For coconut paste grind together grated coconut, cummin seed, aniseed, cinnamon stick and cloves. Set aside.
Step 8
Get a frying pan and pour oil. Heat the oil and add sliced onion, ginger, green chillies, garlic and curry leaves. cook well.
Step 9
When a frying smell comes, add the cooked mutton and gravy.
Step 10
Add the ground coconut paste and salt. Cook in low heat until the gravy has acquired a thick consistency.
Step 11
Add chopped coriander leaves and steamed orotty into the gravy and Stir everything together thoroughly. Remove from fire.
Step 12
Keep covered for a few minutes and serve kakkaroty hot.
Step 13
Tips:- 1)Salads can be used as accompaniments for kakkaroty.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kakkaroty Recipe

Rice balls(orotty) mixed with mutton gravy and served. This favorite is cooked on festival occasions.

40 min total|Prep 40 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

250 g Raw rice
1/4 tsp Cummin seeds (Jeerakam)
1/2 tsp Aniseed Shombu
4 nos Shallots (Kunjulli)
Salt, to taste
1/2 Of Coconut — grated
1/4 tsp Cummin seeds (Jeerakam)
1/2 tsp Aniseed Shombu
Cinnamon stick half inch piece
2 nos Cloves

Preparation

Step 1
Chop the mutton into small even sized pieces. Wash and drain. Set aside.
Step 2
Soak rice in hot water for two hours and drain nicely.
Step 3
Grind drained rice, cummin seed, aniseed, shallots and salt to a stiff and smooth dough by adding little water.
Step 4
Get the dough and form small balls with your hand. Press the top portion with your thumb to shape like a mussel shell.
Step 5
Steam these balls for 15 minutes and set aside.
Step 6
Meanwhile, pressure cook the mutton pieces with chilly powder, coriander powder, turmeric powder, salt and sufficient water till the meat is cooked. Set aside.
Step 7
For coconut paste grind together grated coconut, cummin seed, aniseed, cinnamon stick and cloves. Set aside.
Step 8
Get a frying pan and pour oil. Heat the oil and add sliced onion, ginger, green chillies, garlic and curry leaves. cook well.
Step 9
When a frying smell comes, add the cooked mutton and gravy.
Step 10
Add the ground coconut paste and salt. Cook in low heat until the gravy has acquired a thick consistency.
Step 11
Add chopped coriander leaves and steamed orotty into the gravy and Stir everything together thoroughly. Remove from fire.
Step 12
Keep covered for a few minutes and serve kakkaroty hot.
Step 13
Tips:- 1)Salads can be used as accompaniments for kakkaroty.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.