KUBE MUTLI

Ingredients:

Dry Roast the following ingredients & set aside
2 Tbspn Coriander seeds
2 Pinch Mustard seeds
3 Red long chili’s
2 Red small chili’s
¼ Tspn Fenugreek seeds (Methi seeds)
¼ Tspn Jeera (Cumin)
7 Tbspn grated coconut
½ Onion medium thinly sliced
2 Garlic flakes thinly sliced
1 Tamarind seed
½ Tspn Turmeric powder
When it turns cool, grind all of the above w/sufficient water to a fine paste.
Note: Onion/garlic/Coconut should be fried in a Tspn of oil.

For Mutli (Steamed rice) preparation:
1 cup white rice
1 cup boiled rice
Wash & soak the above for at least 6 hrs
Grind with sufficient water along w/salt to taste.
Make a smooth & thick batter of this.
In a non-stick heavy bottom vessel & in medium flame, pour this batter and keep stirring.
Ensure there are no lumps. When it starts separating from the sides of the vessel, off the flame.
In a steamer (the steamer should be ready with boiling water in it and muslin cloth spread on the top layer of the steamer). Make marble size balls and press the center with your finger (as seen in the pic). Place them on the muslin cloth and steam them. If you feel that the batter is drying at the end, you can wet your hands with water and slightly knead them and continue making the mutli’s. Steam this for abt 30 mnts. Your mutli’s are ready.

Method:
Keep ½ cup coconut milk ready.
In a little deep and bigger vessel, pour oil (2 Tbspn), fry ½ onion thinly sliced. When they turn brown, add the prepared grounded paste.
Add the water used to rinse the grinder in the vessel.
The gravy should be very waterish. (this is b’cos, when you add the mutli’s, they absorb the gravy quickly)
When it boils, add the clams (50 medium size nos.)
Cook for 3 mnts w/ salt to taste. Taste the gravy and proceed to add the mutlis.
When it starts boiling, add the coconut milk and give one more boil and off the flame