Ingredients

• 2 cups boiled rice (preferably matta rice)
• 1 bunch alu leaves
• 1 onion
• Salt to taste
• 2 tbsp. oil

Roast & grind to a paste

• 4 red chillies
• ½ tsp. turmeric
• 1 ½ tsp. coriander seeds
• 1 tbsp. urad dal
• 1 tbsp. tur dal
• 1 tsp. cumin
• 1 tsp. mustard seeds
• 1 onion
• 5 flakes garlic
• 1 coconut
• 1 tbsp. poppy seeds
• Small ball tamarind

 Method

1. Soak the rice for minimum 3 to 4 hours and grind to a thick paste.
2. Remove the stem and wash the alu leaves well.  Chop fine and mix with the rice paste.
3. Add salt and steam.  Cut into 1” squares and keep aside.
4. Heat oil, fry the sliced onion till brown.  Add the masala paste and fry for a while.  Add 2 cups water or more, if required.  Keep the gravy thin as it will thicken quickly when the rice cakes are added.
5. Add the rice cakes, salt if required and bring to a boil.  Simmer till oil surfaces.