Pathrade curry

Soak 3 cups boiled rice overnight

Grind rice with 1 tblsp jeera, 4 red chillies (add more if you prefer spice), 1 cup coconut, tamarind and salt.

Chop fine palak leaves and mix with finely ground rice batter.

Spread the batter thickly in rectangles on banana leaf and steam.

Cool and cut into pieces.

For the curry:

1 kilo chicken (optional)
2 tsp coriander seeds
1 tsp jeera
1 inch cinnamon
5 cloves
5 garlic cloves
Grated coconut (your preference)
Turmeric powder
5 to 6 long red chillies
2 to 3 short red chillies
5 to 7 pepper corns
1 large onion
Tamarind (optional)

Fry all of the above except coconut in ont tblsp oil and grin with coconut.

Add water and keep curry as thin in consistency, when well boiled add cooled and cut pathrade chunks.

Season with curry leaves.