Kobbari Muttila Shorva/Coconut Kofta Curry

Prep Time: 15min
Cook Time: 35min
Total Time: 50min
Yield: 5-6 Servings

Ingredients

2.5 Cups Fresh Coconut Pieces
1 Medium Sized Onion, chopped
2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Sticks
4-5 Green Cardamom(Ellachi) Pods
3-4 Cloves(Lavang)
1 Tblspn Gram Flour(Besan)
1/4 Cup Roasted Chana Dal( Putnala Pappu)
1/4 Cup Mint(Pudina) Leaves
1/4 Cup Cilantro(Kothimir) Leaves
3 Cups Water or add as needed
2 Tblspn Yogurt(Curd)
2-3 Tblspn + 1 Tspn Oil

Directions

• Heat 1 teaspoon oil in a sauce pan, add onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add chilli powder, salt, turmeric, dry coconut powder, coriander powder & saute for another minute. Turn off the flame & set aside to cool at room temperature. 
• In a mixie jar; add dalchini, ellachi, shahjeera, lavang, roasted chana dal & grind into a fine powder. 

• Add onion mixture, mint leaves, cilantro leaves to masala powder & grind again all together into a smooth paste.

• In a bowl add 2 cups of water & mix 1/4 masala paste. Keep aside.

• Add coconut pieces to a mixie jar & grind into a smooth texture. Add 3/4th masala paste, gram flour to coconut mixture & grind again. 

• Make small oval shaped koftas out of coconut mixture( yields 10-14 balls) & keep aside.
• Heat 2 tablespoon oil in a wide sauce pan on medium-low flame, add oval shaped kofta's & shallow fry them for 10-12 minutes. Transfer koftas (kobbari muttilu) to a plate & keep aside.

• Now add the masala water in the same sauce pan & cook for 10-15 minutes (add little salt if needed).

• Lastly add yogurt & cook for another 5 more minutes. Turn off the flame & add koftas in the gravy. Cover with a lid & let it rest for 10-15 minutes in the gravy before serving.
• Serve hot with rice or roti or tandoori roti.