Kolambi bhaat parcels

Ingredients

• 1½ cups Ambe mohar rice, washed, soaked for 20 minutes and drained
• 2 cups small prawns (kolambi), peeled, washed, cleaned and deveined
• 1½ tablespoons oil
• 1½ tablespoons coriander seeds
• 10-12 black peppercorns
• 4-5 cloves
• 1 teaspoon white sesame seeds
• 1 teaspoon poppy seeds (khuskhus)
• 2 dried red chillies
• ¾ cup grated dried coconut
• 2-3 dried Kokum Petals
• 2 medium onions, thinly sliced
• 2 tablespoons chopped fresh coriander leaves
• Salt to taste
• 8 roasted banana leaves rectangles, 6 x 4 inches each

Method

1. Heat 1 tablespoon oil in a kadai, add coriander seeds, black peppercorns, cloves, white sesame seeds, poppy seeds, break the red chillies and add, mix and saute till fragrant. Add the dried coconut, mix and continue to saute till golden brown. Add kokum petals, mix well and saute for 1 minute. Spread the mixture on a plate and allow to cool completely.
2. Heat ½ tablespoon oil in the same kadai, add onions and sauté till golden brown. Transfer onto the same plate and allow to cool completely.
3. Transfer all the sauteed ingredients into a grinder jar and grind to a coarse paste. Add ½ cup water and continue to grind to a thick fine paste. 
4. Take rice in a large bowl, add prawns, coriander leaves, salt and the ground paste and mix well. 
5. To make each parcel, place 2 banana rectangles slightly overlapping each other, place a portion of the rice mixture in the centre, fold the sides and tie a thread around it to secure it. 
6. Heat sufficient water in the lower container of a steamer. Arrange the parcels in the upper perforated container, cover and steam for 20-25 minutes. 
7. Remove the parcels and place them on individual serving plates, cut the thread, open the parcel and serve hot.