Thakkadi – Rice dumplings in Mutton curry-தக்கடி

Thakkadi which is an authentic preparation of  Tamil Muslims is one of my favourite dish from childhood. It is also a popular dish in Srilanka. This dish is made by cooking Rice dumplings in a spiced Mutton curry. The  Rice dumplings are made with Rice flour which is roasted along with grated coconut. It is called as Thengai potta maavu or Puttu maavu. This flour is prepared at home and it is mostly used for making Puttu, Maavu roti and Thakkadi. Meat with Bones is used in this curry. The curry is also made using Goat Head Meat. The breakfast on next day to bakrid will be surely Thakkadi, prepared with the meat from the previous day. Everyone at home together makes this dish which makes the thakkadi so much tastier. If you are a Vegetarian you can also prepare this same dish with drumsticks or even without it. Here is the recipe for Thakkadi.

Preparation Time : 20 mins
Cooking Time : 45 mins
Serves : 2 pesons

INGREDIENTS REQUIRED

For Making Rice dumplings

Puttu flour/Roasted Rice flour with grated coconut – 2 Cups
Onion – 1 (Big sized, finely chopped)
Green chillies – 3 (finely chopped)
Curry leaves – 2 sprigs (finely chopped)
Coriander leaves – few(finely chopped)

For Making Curry

Mutton with Bones – 500 kg
Oil – 1 tbsp
Cinnamon – 2 (1-inch piece)
Cloves -3 
Cardamon – 1
Onion – 1 (Big size,sliced)
Ginger garlic paste – 2 tsp
Tomato – 1 (medium size, chopped)
Salt to taste
Turmeric powder – 1/2 tsp
Red chilli powder – 2 Tsp
Coriander powder – 3 Tsp
Salt to taste
Coriander leaves – a few

For Grinding

Coconut pieces – 1/4 cup

METHOD

1.Heat oil in a pressure cooker.Fry cinnamon, cloves and cardamon in it. Add the sliced onions. Saute them to light golden. Then add ginger garlic paste, saute till the raw smell goes. Add in the chopped tomatoes. Saute them for few minutes.

2. Now add cleaned mutton pieces to it. I have added turmeric powder and washed the mutton pieces. Add turmeric powder, Red chilli powder, Coriander powder and Salt to it. Combine the masala well with the mutton pieces. Add coriander leaves and 1 cup of water. Cover the cooker with a lid and cook for about 5-6 whistles or until the mutton gets cooked. Once the pressure is released, Open the lid. Transfer this into a deep pot.

3. Take the roasted rice flour in a bowl. To it add chopped onions, curry leaves, green chillies and coriander leaves. Mix well. Add the cooked curry little by little to the bowl. Mix well the curry well with curry using the back of a ladle and form an unsticky dough. Make balls out of it. Don’t make them so hard. Reserve some dough for later.

4. Add about 2 cups of water to the curry. Bring it to boil. Remove the mutton pieces in it so as to give space for the balls to cook. Drop in the balls one by one.It will take about 5 minutes to cook.Grind the coconut pieces with little water to a fine paste. Add the paste to it.Allow it to cook for few minutes. Now dissolve the reserved dough in water to a nice watery consistency and add it to the Curry. The Curry will begin to thicken. Allow it cook for 10 minutes in medium to low flame.

Serve hot.

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