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RASIYA MUTHIYA ( Made from leftover Rice)



SPICED RICE BALLS IN SAUCE Rasiya Muthiya is one dish that you would love to have. Generally as a rule, it is made from leftover rice. It is generally cooked in the evenings and eaten as it is and the sauce is enjoyed with Rotis or Chapathis.

Leftover Rice 2 cups
Besan/Kadalai Maavu 1/2 to 3/4 cup
Garlic paste 2 spoons+1 spoon
Turmeric powder 1/2 +1/2 spoons
Chilli Powder 1 +1/2 spoon
Salt to taste

Buttermilk 500 ml.
Water 250 ml.
Salt to taste
Green chilli finely cut 3 to 4 nos.
Kothumalli " 1/4 cup
Garlic paste 1 spoon
Curry leaves 2 sprigs

2 ladles
Mustard seeds 2 spoons
Red chillies 3 nos.




First of all, prepare the sauce. Take Butter Milk and add water to it. Take some oil in a tampering ladle and add the temperings. When  mustard starts to crackle, temper the sauce. Now add little turmeric, chilli powders and add 2 sprigs of curry leaves and a spoon of Garlic paste. Also add salt to taste. Do not put too much of salt as the rice Balls would also have salt. After the boiling is over once, add green chillies and Kothumalli and 
remove from fire .cover and set it aside. 
Take the leftover rice ,add Besan/Kadalai maavu , salt, red chilli powder, turmeric powder, Garlic paste and little water. Slowly mix everything thoroughly. See that the rice is properly mashed .Make the mixed dough to a vadai or slightly softer than vadai consistency. Taste for salt and chilli . 

Set the sauce to a boil and slowly drop the rice Balls mixed dough with bare hands as you would make rice vadams. The drops of rice dough should be no more than a glass marble of small size , as they would assume a larger size after getting cooked in sauce. Go on dropping the rice mix dough at regular intervals and complete the process in about five minutes. During this time, assure that the sauce is boiling or almost at boiling temperature. 
Take care and ensure that the dough of rice does not separate, if it separates, it means that you need to put in some more kadalai maavu. Also ensure that the sauce is enough, if not, add some more water. After about ten minutes of boiling, the Rasiya Muthiya is ready. 
after adding a spoon of Ghee to each plate. You can eat as it is or with chapathi or rice too. 

And feed back as usual would be just great.

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