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.
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