This is one dish I have been trying to perfect from the time I started cooking full time. Every ramdan I try this dish out and I fail. This ramdan, a childhood friend of mine told that, her sister-in-law makes this and it turns out great. She gave me the recipe and I thought, yet another recipe and started making it without any expectation of success in my mind. But what do you know, the adukku pathiri turned out great! This was the best one that I had made till date and I loved it. The layers of the rice paste and the meat in between is really just wonderful.
For the rice layers
- Raw rice – 1 cup
- Coconut – 2 cups (more you use the coconut, the softer the layers will get)
- Shallots(optional) – 5-6
- Fennel Seeds (optional) – a pinch
- Salt – 1 tsp
For the Meat Filling
- Beef (cooked with turmeric and salt and minced) – 2 cup
- Onion – 1 big
- Tomato – 1 medium sized one
- Ginger garlic Paste – 1 tblsp
- Fennel Powder - ½ tsp
- Green Chilli – 2 or 3 (depends on how spicy your chillies are)
- Chilli Powder – 1 tsp
- Turmeric powder – a pinch
- Garam Masala - ½ tsp
- A handful of corainder leaves
- Salt – to taste (I hate this quantity of “to taste” but I am a person who likes my salt on the more side, so I better not mention how much salt I put. So please bare with me and put the salt according to “your taste”)
- Soak the rice for about 3 to 4 hours.
- Grind it along with the coconut till the consistency is very smooth.
- If using the small onions and fennel seeds, grind it coarsely and add it to the rice batter.
- Give it a stir and add the salt.
- The batter should have a loose consistency, little bit thinner than the appam batter. You can add water to loosen it after the grinding is done.
* When grinding replacing the water with coconut milk will give a nice flavour to the rice layer. If using the coconut milk, the amount of desicated coconut can be reduced. The tinned coconut milk will do.
- Chop the onions finely
- Heat the oil in a pan and add the onions to it and saute till it is a light golden color.
- Add the ginger garlic paste and finely chopped green chillies to it. Saute it for a min or two.
- Next add the coarsely chopped tomatoes.
- Add all the powders except the garam masala to this. Keep stirring.
- Once all the ingredients in the pan begins to come together, add a couple of tablespoons of water and let the tomatoes cook.
- When this mixture begins to give out the oil add the minced meat to it with about ½ a cup of water. Stir it to mix and close the lid and cook for about 2-3 min. When the mixture looses almost all of the water add the garam masla, and the coriander leaves and cook for another 2-3 min while stirring. By this time the masala should be a little bit dry but with a bit of moisture in it (I hope you understand what I mean.
Putting it all together
Take a steaming pot or the Idli Thattu. Put about 2 glasses of water in it, now take a small metal bowl and keep it inverted in the water(this makes for a stand to put our dish on). Take out another metal vessel, baking tray or a glass dish which is oven safe and smear it with oil (make sure it fits in the steamer pot). Pour the batter in a thin layer and place it on the inverted bowl in the steaming pot. Let it cook for about 5min. Next put the meat filling on top of this and pour another layer of the batter. Cook that for 5 min and continue until you have finished all the batter. If you have meat left over, make some sandwiches later with it, so save it. Once you have finished layering, let the whole thing cook for 15 min. (Keep checking if there is enough water in the steaming pot, replenish it as the water reduces.) Take the dish out and let it cool. Once it is cooled, run a kife around the pathiri and invert it to a plate and serve.