Thank you Mai (my grandmother) for your great love and care. She was an excellent cook who not only loved to cook but eat and share with everyone. She never missed any occasion whether it was a birthday, engagement, anniversary, wedding, roce or portopon. She would happily go 2-3 days in advance and cook some of her authentic manglorean delicacies like Indaad, Sarpatel, Pathradey, Kualo bafat, Mutton Polov, Beef Roast, Chicken Sukka, Sannas. Khubey Mutlin & Pathradey are my favourite. Mai, I’m dedicating this recipe remembering you and relishing every bit of it. I love you MAI.
Mutlin Ingredients :
½ Kg boiled rice ¾ tsp salt
Process to Make the Mutlin : Soak the boiled rice for 3-4 hours (Remove the starch, cleaning it with water for 4-5 times). Grind it in a food processor with salt to a thick dry paste. Make small dumplings by taking little dry batter in your hand, shape them into tiny balls and with your finger make a small thumb print in the centre. Steam these little mutlins in a steamer for 15-20 minutes. Cool , separate them (as they will stick while cooking). Keep it aside.
Cockles (khubey) : 1 Kg (leave it overnight in lots of cool water to release the sand from the shells, if any.)
Put the cockles in a pot and let it steam for 5-10 minutes. Cockles will open leaving all the juices in the pot. Cool, open the cockles separating the flesh to one side of the shell.
Masala to grind for the Gravy :
8 Kashmiri chillies
2 tsp coriander seeds
1/2 tsp black pepper
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp mustard seeds
4 garlic flakes ( Chopped) 1 marble size tamarind
4 cloves 1” pc of cinnamon stick 10 tsp of desiccated coconut
2 medium sized onions (Sliced)
For Coconut Milk : 1 ½ cup of luke warm water + add 10 tbsp coconut milk powder). Mix it well till there are no lumps.
Dry roast in a pan all the above ingredients except the tamarind lightly on slow fire (do not burn them or else your gravy will taste bitter). Now grind the masala with 1 cup of water to a fine paste. Add more water if you need to grind it finer.
Process to make the Curry :
Take a vessel add the ground masala, add the cleaned cockles with its juices. Add little salt as per taste. If the gravy is thick add another cup of water and let it boil for 5 minutes. Now add the steamed dumplings in the gravy and let it simmer on slow fire for another 10 minutes. Now add the coconut milk, stir. Put off the flame.
For Tempering :
Take 5 Tbsp of oil in a frying fan, add 1 thinly sliced onion. Brown the onion. Temper the gravy with this browned onion. Khubey Mutlin is ready to be served. YUM YUM ….ENJOY the hot Khubey Mutlin……..