Aadu Attipathal is among the most loved mutton dishes in all of Kerala cuisine, with its hot flavour and juicy texture making the most of the base protein. Loved by visitors and locals alike, its ingredient list and technique emanate from the hills of Malabar itself. The recipe below will help you recreate this intricate delicacy in your own kitchen as well.

Ingredients
Mutton - 300 g (chopped and boneless)
Parboiled and White Rice for the dough
Garam Masala Powder - ½ tsp.
Salt - to taste
Coconut Oil - 3 tsp.
Turmeric Powder - ¼ tsp
Red Chilli Powder - 1 tsp
Pepper Powder - ½ tsp
Large Onion (chopped) - 1
Garlic - 2 tsp
Ginger - 2 tsp
Green Chilli - 2 nos (sliced)
Curry Leaves  
  
Method of Preparation
Heat some coconut oil. Next, add garlic, finely chopped ginger, split green chilli and some curry leaves. Stir. Into this add chopped onion. Stir well. Add salt. You may now add powdered turmeric, red chilli, pepper and garam masala. Stir well and add the chopped pieces of boneless mutton. Sauté well.

Now turn off the flame and prepare the rice dough.

For making the rice dough, soak both the parboiled and white rice for two hours and then grind them by adding a small amount of water. Take a ball of rice dough and flatten it out like a disc on an oiled piece of plantain leaf. Make two more like that. Turn on the flame of the mutton preparation. Take out some and place it on the rice dough disc. Sandwich it with the other. Now on top of this spread out some more of the mutton preparation. Now sandwich this with the third rice dough disc. Seal the edges with the dough and place a piece of plantain leaf on the top. You may now steam the whole thing.

Aadu Attipathal is now ready for a try. Before serving, cut it into convenient pieces.