Kunhorotti / Kakkarotti is a tasty Thalassery style recipe with rice. Its best suited for breakfast and it’s very simple too. It is very popular in Malabar and tastes great with chicken curry. This recipe is also called as Rice rotti with rice powder, coconut and ghee and with awesome taste. Browse more Malabar dish with Homely Kitchen and find many rich and delicious food varieties for your friends and family.
Kunhorotti it is also known as kunji pathal, ana pathil and kakkarotti. I can describe it as steamed rice coin in meat gravy. It is another famous Malabar delicacy that I love to eat. This is a dinner recipe. We used to prepare this as our dinner. I know this is kind of heavy but our food culture is different from other region. We prepare different non vegetarian items in dinner and most of the recipe is very time consuming but we love to do this.
For this preparation first we have to make rice coin. When I was a child I love to make rice coin and I often used to help my mother. And second is curry preparation stage I can’t describe when its smell fill home, how I used to ran kitchen, that nostalgic curry smell still remains..
Making of kakkarotti
Soak the rice for at least 6 to 8 hours.
Grind it in a grinder by adding grated coconut, fennel and small onion.
Place it in a vessel and take a small amount in your hand and roll it. Take a pinch of it and roll it using your finger. Spread oil in your hand before rolling. Press the rolled rice to your palm with your finger. Put it in a plantain leaf. Repeat the steps and fill the leaf with rice cakes.
Cook it in a steam vessel [adachemp].
Remove it from the steam vessel after cooking and separate the rice cakes from one another. And allow it to cool.
Making of chicken curry
Place a pressure cooker over the gas stove.
Put onion slices, tomatoes and green chilly.
Put the turmeric powder, chilly powder, coriander powder, garam masala and salt.
Put the chicken or meat pieces.
Pour little water for cooking it.
Mix these items with your hand well.
Making the coconut gravy
Grind the coconut by adding fennel and 3 or 4 slices of onion and water in a mixer jar for 1 or 2 spin.
Mixing the above
Heat a vessel and pour little oil.
Sauté onion, green chilly and curry leaves.
Pour the chicken curry in it. Let it boil for 2 or 3 minutes.
Pour the coconut gravy and stir well.
Put the cooked rice cakes in it and mix well.
Adjust the salt.
Boil it until the liquid content in it becomes thick. Stir thoroughly while cooking.
Switch off the gas stove while the mixture becomes thick.