Kube Mutlin Coconut Curry 2

Ingredients

Quantity	Measure	Ingredients	Description:
1/4	Kilogram	Rice, Boiled (ukda chawal)	Wash and soak
100	Nos.	Cockles (Kubey)	Wash the cockles
10	Large	Chillies Red Dry	For Grinding
1	Medium	Onion	For Grinding
2	Tablespoon	Coriander(Dhania)	For Grinding
1, 1/2	Nos.	Coconut (Narial)	For Grinding
	Little	Tamarind	For Grinding
4	Flakes/Cloves	Garlic (Lason, Losun)	For Grinding
1	Piece	Turmeric/Haldi	Small piece, For Grinding
1	Teaspoon	Jeera (Cumin Seeds)	For Grinding
6	Nos.	Pepper Corns	For Grinding
1	Teaspoon	Mustard Seed (Sarson)	For Grinding
	As Required	Cooking Oil	For frying
1/2	Small	Onion	For Seasoning
	As Required	Salt	to taste

Method

Wash and soak the rice for one hour.   Grind it fine with salt to taste.   The dough should be sufficiently dry and soft.   Keep the dough on fire, stir continously till it is dry. Then make small dumplings of even size.   Steam for about half an hour till cooked.

Wash the cockles well, open them in two halves, separating the two shells and bring the flesh on to one shell.   Alternatively, you can boil the cockles and when cooked, the cockles will open.   Remove the shell with the flesh and discard the other. You may also save the liquid left over after boiling the cockles.

Roast chillies, sliced onions, coriander, and half scraped coconut.   And extract one cup thick juice, and three cops of thin juice out of one coconut.    Grind all the masala including the roasted coconut in the thin juice.

Warm ghee or oil, put in half sliced onion and fry.   Then add masala and its liquid.   Put the cockles liquid also. When boiled well, put in the rice dumplings.   After five minutes add cockes, and lastly thick coconut juice.   Simmer for a few minutes.

Add salt to taste.