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Rice flour dumplings in spicy mutton curry

1 cup shredded/scraped coconut
2 cups roasted white rice flour
1 tsp tamarind
pinch of vinegar
2 tsp ginger garlic paste
4 cloves chopped garlic
2 tsp chillie powder
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
1 green cardamom
1 stick cinnamon
1 bay leaf
10 fresh curry leaves
2 cloves diced green chillies
1/2 cup chopped tomatoes
1 cup chopped onions
500g mutton (preferebly including bones)
3-4 tbsp oil
salt to taste
coriander leaves (for garnishing)
1 tsp mustard seeds
1 tsp genugreek seeds
2 dried red chillies (broken)
1 cup thick coconut milk

Heat a heavy bottom pan. Add oil and once it is hot add mustard seeds. Let is splatter.

Next add the fenugreek seeds and the dried red chillies. When they are slightly cooked add the chopped onions.

While the onions are getting cooked add chopped garlic, diced green chillies, ginger garlic paste, chopped tomatoes, bay leaf, curry leaves, cinnamon and cardamom one by one and saute it.

When you see the tomatoes cooked fine, add turmeric powder, chillie powder, coriander powder and cumin powder.

Let all the spices cook well. At this point add 3-4 cups of water to this and stir well.

Now add the cleaned mutton (or lamb) which are cut into quite big chunks, into this sauce.

Next add the vinegar and tamarind. Allow it to cook for about 25minutes.

While the mutton is getting cooked, prepare the rice dumplings. Mix the rice flour and shredded coconut together. Add salt to taste. To this mixture add lukewarm water little by little and knead till you get a soft dough. For a richer taste of dumplings, add the sauce of the spicy mutton curry instead of lukewarm water to knead the dough.

Let it rest for 5 minutes. Next make them into balls (approximately like golf balls) and shape each ball as the shape of medu vada (Urad dhal Vada) or you can shape it as the way you like.

Steam them for about 5-7 minutes.

Check the Mutton curry. Add salt to taste.

When the sauce has become half the amount and the mutton has become tender, add the coconut milk and let it come to a boil.

Now is the perfect time to add the rice flour dumplings into it. Add the dumplings and stir very gently with the help of a wooden spoon.

Allow to simmer for about 10-15 minutes. Finally turn off the heat and serve it hot.

You may garnish this with coriander leaves.


2 thoughts on “Thakkadi

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