KUNHAPPAM

 

 

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               Hi friends, here’s me back with a traditional malabar dish. I really don’t know if this is a malabar special but this is ofcourse traditional. In my local place we call it “Kunhappam”. But this dish has got people calling different names from different parts of Kerala. This is basically steamed rice balls mixed with beef in thick coconut gravy. Now as part of innovations and varieties in dishes, this is also made with chicken gravy, mutton gravy or even with prawns.

               Recently my mother has packed me some cooked beef all the way from Kerala. I was thinking and thinking wot to make with it and suddenly this dish struck my mind. And here I am with this simple dish “kunhappam”.

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Ingredients for rice balls

Raw rice/basmati rice   –   1 1/2 cups
Coconut        –      3 handful
Onion        –        3/4th of a medium one
Fennel seeds   –   1/2 teaspoon
Rice flour   –   accordingly
Salt   –   to taste

Ingredients for gravy

Cooked beef   – 2 cups
Onion      –      2 big
Tomato    –     1   big
Garlic pods   –   5, minced
Ginger     –      1″ piece, minced
Green chilli   –   1 big

Red chilli powder   –   1/2 teaspoon.

Coriander Powder   –   1 tablespoon
Coconut   –   2 cups
Par boiled rice   –   1 tablespoon
Oil   –   5 tablespoon

 

Method

Soak basmati rice for about 2 hours.

Now wash the soaked rice.

Grind it with coconut, onion fennel seeds and salt to a running consistency.

Mix in the rice flour little by little and knead it to a thick and tight dough. It souldn’t be too soft or too dry.

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Now apply a little oil in your palm and make small balls and give a small press in the center and place it in a wide tray which is already greased with oil.

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After making balls, transfer it to a steamer and cook till its done. If the steamer is small in size, then cook in batches.

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In the meantime we shall roast the coconut for the gravy.

Heat 2 tablespoon oil in a frypan. Add the par-boiled rice and stir for a minute. Add in the coconut and roast it till it becomed a little dark brown in colour. Once its done, let it cool down.

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Now grind coconut with 1 – 1 1/2 cups of water and set aside.

Heat 3 tablespoon oil in a deep pot. Add onion and saute till translucent.

Add minced garlic, ginger and green chilli and saute for another couple of minutes.

Add tomatoes. Cover and cook till the tomatoes are done.

After that, add red chilli powder and coriander powder and saute till the raw smell goes off.

Add in the grinded coconut and beef.

Mix well and let it boil.

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Finally mix in the steamed rice balls. Saute for a couple of minutes and put off the flame.

Garnish with chopped coriander leaves.

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