Kunji pathiri, it is also known as kunji pathal, ana pathal, kakka rotti. I can describe it as 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. Second one is curry preparation that nostalgic curry smell still remains in mind.

 

Ingredients

 

For pathiri

Par boiled rice                                             :  2 cup

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

 

Preparation

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 into small coin shape

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 and then add spices in it saute for few more minute.

2. Add washed and drained beef into it 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 aside

2. In a pan add ghee then fry shallot for 3 minute at medium flame and add curry leaves

3. Add crushed coconut into it saute well and add beef curry. When it starts boiling add kunji pathiri into it and mix well

4. Cook till the curry become thick and curry cover each pathiri well

5. Garnish with fried shallot and curry leaves. Serve hot

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(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.)