Muthiya (Spiced Millet Dumplings in Coconut and Vegetable Stew)

Muthiya

Muthiya topped with coconut and red chilli chutney

Also known as: Spiced Millet Dumplings in Coconut and Vegetable Stew

Categories: Main Dishes; Other

Servings: 5-6

Ingredients:

Millet Dumplings Ingredients:

  • 1 cup millet flour (bajra)
  • 1/2 tsp garlic paste
  • 1/4 tsp ginger paste
  • 1/4 cup fenugreek (methi), optional
  • 1/4 cup cilantro
  • 1 green chilli
  • 2 Tbsp dessicated/shredded unsweetened coconut, optional
  • 2 Tbsp coconut milk
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp coriander powder (dhanna)
  • 1/4 tsp red chili powder
  • water as needed, to bind

Millet Dumplings Directions:

  • In a blender, add all the above ingredients, apart from the millet flour, including  less than 1/4 cup water (or less) and pulse till smooth.
  • Add to millet flour and bind into a tough dough. You can oil your hands if it sticks to the dough.
Dough for millet dumplings

Dough for millet dumplings

  • From the dough, make 20-25 small oblong shaped pieces. Keep aside.
Dumpling made from millet dough

Dumpling made from millet dough

Coconut & Vegetable Stew Ingredients:

  • 1 large potato, peeled and cut into large chunks
  • 3 cups spinach, roughly chopped
  • 1 cup cluster beans (guvar), tails cut and chopped into half
  • 1 large eggplant (4-5 inch) or 1 large zucchini (peeled), chopped into large chunks
  • 1/4 cup fenugreek leaves, chopped (optional)
  • 1/2 cup cilantro leaves, chopped
  • 1 green chilli or dried red chili
  • 3 medium-sized tomatoes, crushed
  • 1 large onion, diced finely
  • 1/2 cup pre-boiled beef/mutton cubes or Otka
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp lemon juice
  • 1 large cinnamon stick
  • 3 cardamom pods (elchi)
  • 4 black peppercorns (mari)
  • 2 cloves (laving)
  • 1 tsp cumin powder (jeera)
  • 1/2 tsp coriander powder (dhanna)
  • 3/4 tsp salt (or to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (or to taste)
  • 1/4 tsp garam masala
  • 3 Tbsp oil
  • 2 Tbsp tomato paste
  • 1  1/2 cups coconut milk (I used canned, which is equivalent to first press of fresh coconut a.k.a ghati tui)
  • 1 1/2 cup hot water
  • 1 cup pre-cooked pigeon peas, bharaazi (I used canned)

Coconut & Vegetable Stew Directions:

  • In a wide bottomed pot, heat oil.
  • Add whole spices and let them splutter in oil. Add green chili or dried red chili.
Spices

Spices and red chili

  • Add onions and fry till light brown. Add potatoes.
Onions and potatoes

Onions and potatoes

  • Add garlic and ginger pastes. Add fenugreek and cilantro leaves.
Add cilantro and fenugreek

Add cilantro and fenugreek

  • Add crushed tomatoes.
  • Add turmeric, coriander powder, cumin powder, red chillies, salt.
  • Once mixture comes to a boil, add tomato paste.
  • Start adding vegetables and stir in between. First cluster beans, then zucchini or eggplant, finally spinach.
Add cluster beans

Add cluster beans

Add zucchini

Add zucchini

Add spinach and meat

Add spinach and meat

  • Add meat.
  • Add 1/2 cup hot water and cook covered till potatoes are almost done.
  • Add the coconut milk and stir.
  • Add 1 cup hot water and let the mixture come to a boil.
  • Add pigeon peas.
Add pigeon peas

Add pigeon peas

Canned pigeon peas and coconut milk

Canned pigeon peas and coconut milk

  • Gently add the millet dumplings, don’t stir or they will break. Gently shake the pot so the dumplings immerse into the mixture.
Dumplings added to stew

Dumplings added to stew

  • Cover and cook for 7-10 minutes on low-medium heat.
  • Sprinkle on the garam masala, add lemon juice and gently stir.
  • Best eaten hot.

Enjoy!

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5 responses to “Muthiya (Spiced Millet Dumplings in Coconut and Vegetable Stew)

  1. Tellement contente de retrouver les vraies recettes de mon enfance
    Merci de toutes ces bonnes recettes authentiques de chez nous

  2. These are recipes that are very similar to my family’s! :-) Thank you for posting. I’ve seen some people fry the muthias before adding them to the stew.

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