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Main Course

Muthiya-Rice Dumplings Casserole

A one-pot rice dish that brings together grains, spices, and vegetables or meat in a single satisfying meal. The rice absorbs every flavour in the pot and comes out fragrant, colourful, and complete.

Ingredientsfor 5 servings

1/2 kg Rice flour
5 nos Onions — finely sliced
3 tbsp Oil
1/4 kg Tomato — finely chopped
Beans(cut into medium length
Carrot(cut into roundels
Peas
150 g Potatoes — cut into half
1/4 - Mutton/Chicken medium sized pieces
Ginger garlic paste - 2 tbsp
2 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste
1/4 Of Coconut ground to a paste
2 nos Cardamom (Elakka)
2 nos Cloves (Grambu)
2 Sticks Cinnamon (Karugapatta)
Mint(Pudhina) leaves and coriander leaves — for garnishing
1/2 Lemon
1 cup Curd

Preparation

Step 1
Warm the oil in a pan or a kadai.
Step 2
Fry sliced onions, till brown. Set aside half of it.
Step 3
Add cardamom, cloves and cinnamon.
Step 4
Add ginger-garlic paste and keep stirring all the while on low fire.
Step 5
Add chilly powder and turmeric powder.
Step 6
Add tomatoes and fry, till oil is seen at the sides.
Step 7
Add the veg and potatoes.
Step 8
Add the mutton or chicken pieces along with salt and keep stirring on medium fire.
Step 9
Add curd, half the coconut paste and juice of half a lime.
Step 10
Add a few mint and coriander leaves.
Step 11
Close the cooker and cook upto 4 whistles.
Step 12
Heat 2 1/2 glasses of water with salt and add the rice flour to it on the stove.
Step 13
Mix and take it off the heat.
Step 14
Add 1/2 tsp chilly powder, the remaining coconut paste and Stir everything together thoroughly.
Step 15
Make small balls in your palms and then press with the tips of your fingers so that they make a flattened shape with finger marks on it. Set aside.
Step 16
Open the cooker and transfer the whole contents into a heavy bottommed vessel.
Step 17
Add more water, if necessary to cover the dumplings, after they have been added.
Step 18
Allow it to boil.
Step 19
When it boils, add the dumplings one by one carefully and allow it to cook.
Step 20
After 10 minutes, lower the flame and keep on dam.
Step 21
See that the gravy is slightly thicker when you serve.
Step 22
Garnish with the remaining mint and coriander leaves.
Step 23
Goes well with fish fry, curd raitha and pickle or as it is.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Ingredientsfor 5 servings

1/2 kg Rice flour

5 nos Onions — finely sliced

3 tbsp Oil

1/4 kg Tomato — finely chopped

Beans(cut into medium length

Carrot(cut into roundels

Peas

150 g Potatoes — cut into half

1/4 - Mutton/Chicken medium sized pieces

Ginger garlic paste - 2 tbsp

2 tsp Chilly powder

1/4 tsp Turmeric powder

Salt, to taste

1/4 Of Coconut ground to a paste

2 nos Cardamom (Elakka)

2 nos Cloves (Grambu)

2 Sticks Cinnamon (Karugapatta)

Mint(Pudhina) leaves and coriander leaves — for garnishing

1/2 Lemon

1 cup Curd

Preparation

Step 1

Warm the oil in a pan or a kadai.

Step 2

Fry sliced onions, till brown. Set aside half of it.

Step 3

Add cardamom, cloves and cinnamon.

Step 4

Add ginger-garlic paste and keep stirring all the while on low fire.

Step 5

Add chilly powder and turmeric powder.

Step 6

Add tomatoes and fry, till oil is seen at the sides.

Step 7

Add the veg and potatoes.

Step 8

Add the mutton or chicken pieces along with salt and keep stirring on medium fire.

Step 9

Add curd, half the coconut paste and juice of half a lime.

Step 10

Add a few mint and coriander leaves.

Step 11

Close the cooker and cook upto 4 whistles.

Step 12

Heat 2 1/2 glasses of water with salt and add the rice flour to it on the stove.

Step 13

Mix and take it off the heat.

Step 14

Add 1/2 tsp chilly powder, the remaining coconut paste and Stir everything together thoroughly.

Step 15

Make small balls in your palms and then press with the tips of your fingers so that they make a flattened shape with finger marks on it. Set aside.

Step 16

Open the cooker and transfer the whole contents into a heavy bottommed vessel.

Step 17

Add more water, if necessary to cover the dumplings, after they have been added.

Step 18

Allow it to boil.

Step 19

When it boils, add the dumplings one by one carefully and allow it to cook.

Step 20

After 10 minutes, lower the flame and keep on dam.

Step 21

See that the gravy is slightly thicker when you serve.

Step 22

Garnish with the remaining mint and coriander leaves.

Step 23

Goes well with fish fry, curd raitha and pickle or as it is.