COORG STYLE

Kadumbutt:

Ingredients:
1-cup fine rice sooji, 1 ½ cup water, salt to taste, a little butter and few fenugreek seeds (roasted and powdered).

Method:

Boil the water with salt. Add the sooji stirring continuously so that no lumps are formed. Add fenugreek powder. Keep stirring till the rava is cooked and all the water absorbed. Remove from fire spread out on a thali and knead it a little. Roll it into lime size round balls between your palms rubbing a little melted butter. Wrap up these balls in a damp muslin cloth steam them for 20 minutes. Eat with pork curry.