Patholi (Rice Cake)
White Rice Flour 1 cup
Red Rice Flour/Puttu Powder 1/2 cup
Cooked Rice 1cup (Grind to fine paste)
Salt
Palak Leaves (as needed)
Mix all the above ingredients with water. Make a Thick paste (except palak leaves). Now spread the mixture on the leaves and fold it. after finishing keep this on the steamer for 15 mintutes.
When serving take a plate and cut patholi in to medium sizes and pour the chicken curry with chicken pieces on this and serve.
Chicken Curry:
1 kg chicken, cleaned and cut
To Grind to fine paste in thin coconut milk:
Half a medium sized coconut, grated
9 to 10 Kashmiri long red chillies
4 to 5 short red chillies
10 pepper corns
1 tbsp. coriander seeds
½ tsp cumin seeds
1 small lemon sized ball of tamarind
3 onions (med)
3 tomatoes (med)
½ tsp turmeric powder
2 flakes garlic
½ tsp Garam Masala
2 cup coconut thick milk or 6tbsp. coconut milk powder
2 cup coconut thin milk
¼ cup ghee
Salt to taste
Method:
Heat oil/Ghee in a cooking vessel, add small chopped onion & fry, add gound masala for 5 minutes, add chicken and fry for 3minutes add salt, masala water & remaining thin coconut milk. When chicken is alomost done add thick coconut milk and cook for 2 to 3 minutes. Instead of PAtholi you can put Rice Dumplings OR you can serve this chicken curry with panpole (neeru dosa), idli, rice etc..
