Kakkaroty Recipe

by MiaVarghese
Rice balls(orotty) mixed with mutton gravy and served. This traditional favorite is cooked on festival occasions.
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Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
For preparing Orotty:
  • Raw Rice - 250 g
  • Cummin seeds(Jeerakam) - 1/4 tsp
  • Aniseed(Shombu) - 1/2 tsp
  • Shallots(Kunjulli) - 4 nos
  • Salt(As reqd) -
For Coconut Paste:
  • Coconut(grated) - 1/2 of
  • Cummin seeds(Jeerakam) - 1/4 tsp
  • Aniseed(Shombu) - 1/2 tsp
  • Cinnamon stick(half inch piece) -
  • Cloves - 2 nos
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
For preparing Orotty:
  • Raw Rice - 250 g
  • Cummin seeds(Jeerakam) - 1/4 tsp
  • Aniseed(Shombu) - 1/2 tsp
  • Shallots(Kunjulli) - 4 nos
  • Salt(As reqd) -
For Coconut Paste:
  • Coconut(grated) - 1/2 of
  • Cummin seeds(Jeerakam) - 1/4 tsp
  • Aniseed(Shombu) - 1/2 tsp
  • Cinnamon stick(half inch piece) -
  • Cloves - 2 nos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop the mutton into small even sized pieces. Wash and drain. Keep this aside.
  2. Soak rice in hot water for two hours and drain nicely.
  3. Grind drained rice, cummin seed, aniseed, shallots and salt to a stiff and smooth dough by adding little water.
  4. Take the dough and form small balls with your hand. Press the top portion with your thumb to shape like a mussel shell.
  5. Steam these balls for 15 minutes and keep aside.
  6. Meanwhile, pressure cook the mutton pieces with chilly powder, coriander powder, turmeric powder, salt and sufficient water till the meat is cooked. Keep this aside.
  7. For coconut paste grind together grated coconut, cummin seed, aniseed, cinnamon stick and cloves. Keep aside.
  8. Take a frying pan and pour oil. Heat the oil and add sliced onion, ginger, green chillies, garlic and curry leaves. Saute well.
  9. When a frying smell comes, add the cooked mutton and gravy.
  10. Add the ground coconut paste and salt. Cook in low heat until the gravy has acquired a thick consistency.
  11. Add chopped coriander leaves and steamed orotty into the gravy and mix well. Remove from fire.
  12. Keep covered for a few minutes and serve kakkaroty hot.
  13. Tips:- 1)Salads can be used as accompaniments for kakkaroty.
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