Name: Muthiya-Rice Dumplings Casserole
Prep time: 30 min
Total time: 30 min
Ingredients: 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 gm 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 (As reqd); 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

Muthiya-Rice Dumplings Casserole

An all in one dish

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

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 gm 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 As reqd
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

Instructions

Heat oil in a pan or a kadai.
Fry sliced onions, till brown. Keep aside half of it.
Add cardamom, cloves and cinnamon.
Add ginger-garlic paste and keep stirring all the while on low fire.
Add chilly powder and turmeric powder.
Add tomatoes and fry, till oil is seen at the sides.
Add the veg and potatoes.
Add the mutton or chicken pieces along with salt and keep stirring on medium fire.
Add curd, half the coconut paste and juice of half a lime.
Add a few mint and coriander leaves.
Close the cooker and cook upto 4 whistles.
Heat 2 1/2 glasses of water with salt and add the rice flour to it on the stove.
Mix and remove from the flame.
Add 1/2 tsp chilly powder, the remaining coconut paste and mix well.
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. Keep aside.
Open the cooker and transfer the whole contents into a heavy bottommed vessel.
Add more water, if necessary to cover the dumplings, after they have been added.
Allow it to boil.
When it boils, add the dumplings one by one carefully and allow it to cook.
After 10 mins, lower the flame and keep on dam.
:- See that the gravy is slightly thicker when you serve.
Garnish with the remaining mint and coriander leaves.
:- Serve with fish fry, curd raitha and pickle or as it is.

Tried this recipe?Let us know how it was!

Response (2)

a

ambareen February 17, 2006

Dear Peter,

Thanks for the kind comments I will defnitely ur variation too. Thanks once again

P

Peter J.B. Dunbar January 8, 2006

Here in winter this is the sort of dish that is very popular, without so many spices by most here. My variation of this dish is to make the Dumplings just one big Dumpling,with alachi seeds and Hare Dhaniya chopped fine added to the dough. press the dough out to the size of your pot,make sure there is enough liquid then carefully place the dough in the pan to cover all the ingredients. fit lid tightly and seal. Turn down the heat to avoid having dumpling in your hair.
Your recipe is excellent, for for those on their own or students as you can put anything you like in and in any amount. ENJOY. Peter

Muthiya-Rice Dumplings Casserole