mutkale ( rice balls in a curry)
Small rice balls slowly cooked in a curry of prawns or meat which is enriched with coconut milk. It is a traditional delicacy.
Cooking Time
90min
Prep Time
15 min
Serves
4
Categories
Appetizers
Breakfast
Curry
Dinner
Lunch
Main Dish
One Pot
Cooking tools used
wet grinder
Cuisines
Indian
Indian - Karnataka
Indian - Konkan cuisine
Indian - Malabar cuisine
Indian - Nawayath cuisine
Ingredients
Main Section
white rice
1000
gms
Choose boiled rice. Soak overnight or atleast for 8 hours
coconut (grated)
2
unit/count
Medium size.
prawns
500
gms
You can even substitute prawns with meat or chicken
For gravy/ curry
onions
2
unit/count
Chopped
oil
2
tbsp
green chillies
2-3
unit/count
Or as per your requirement
coconut (grated)
1
handful
Dried chilly
3 to 4
unit/count
Adjust accordingly
cumin seeds
1
tsp
fennel seeds
2
tsp
coriander seeds
3
tsp
ginger garlic paste
2
tbsp
Turmeric powder
1
tbsp
Step 1
To prepare curry-
Take oil in a vessel, add green chilly, chopped onions and fry well.
Meanwhile in another pan dry roast cumin, fennel, coriander seeds, dried red chilly and at last add coconut. Roast it untill coconut changes its colour to golden yellow.
Step 2
Make a fine paste of the roasted masala using a wet grinder or mixer grinder. Add this to the fried onions. Add a glass of water. Let it come to boil
Step 3
Add prawns or meat to this and let it cook. And your curry is ready.
Step 4
To prepare mudkale/ rice balls -
Take soaked rice and grated coconut in a vessel. Mix it well and add salt.
Grind it using a wet grinder. Don't add much water. It should not be a very fine paste. It should be somewhere in between coarse and fine.
Step 5
Make small balls out of it.
Step 6
Now slowly add these rice balls into the curry in turns. First add about 50 rice balls. And slowly stir the curry. Make sure not to break them while stirring.
Then add the remaining rice balls in the similar way
Step 7
Once the balls are cooked in the gravy, switch off the flame and enjoy a very delicious Nawayathi dish.
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prawns
