Brown rice steamed balls with clam and basale (buffalo spinach) curry.
Ingredients
Brown rice steamed balls
2 cup rice soaked overnight
Half cup coconut
Salt as per taste
Grind the soaked rice with coconut and salt to a coarse paste (so that the rice balls hold), to form a consistency of dosa batter. In a large pan, pour the batter and keep stirring the batter on a low flame to evaporate the moisture to bring into a consistency wherein you can make balls out of them. Switch off the flame and make small lemon sized balls. Steam the balls for 30 minutes.
For the clam and basale curry.
Ingredients
1 Kg Clams
1 tomato
1 onion
turmeric powder 1/4 tsp.
Ingredients for masala
8 to 10 red chillies
Coriander seeds 2 tsp
Cumin seeds half tsp
Fenugreek seeds 5
Ginger half inch
Garlic cloves 5
Coconut 1 cup
Coriander leaves
Method
Roast above ingredients in coconut oil and grind to a fine paste along with onion, tomato, tamarind, turmeric powder, coriander leaves and salt. Pressure cook 1 small bunch of basale with a few tender stems, and later add the cleaned clams to it and bring to a boil. Clams cook easily. Now, add ground paste, boil for 5 minutes, add in the steamed rice balls and allow to simmer. Saute and season with mustard and finely chopped onion.
