1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
400-500 gms mussels, cleaned
2- 2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3 onions, finely chopped
1 tsp ginger -garlic paste
2-3 green chillies, finely chopped
1 tomato, chopped
1/4-1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste
- Wash and soak the rice in water for 4 hours.
- Marinate the cleaned mussels with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
- Heat oil in a pan and fry the marinated mussels and keep it aside.
- In the same oil used for frying mussels, add chopped onions and saute well adding little salt.
- Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
- Then add chopped tomato and saute well till soft.
- Add fried mussels, garam masala, chopped coriander leaves and curry leaves, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
- To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn’t be too watery or too thick.
- Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
- Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
- Spread a layer of mussels masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
- Repeat the process till mussels masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
- Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve…