• In a mixture jar, add 3-4 green chilies, 1 inch ginger, 5-6 garlic cloves, some curry leaves, ½ tsp cumin seeds, and a pinch of salt. Without adding water, grind it coarsely. Keep it aside.

For the muthiya

• In a mixing bowl, add 1 cup cooked rice, 1 cup besan (gram flour), 1 tsp ginger-green chili paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, a pinch of hing, 1 tsp ajwain, salt to taste, 1/8 tsp baking soda, 1 tsp lemon juice, 1 tsp sugar, 1 tsp oil, 1 cup chopped methi leaves, and ½ cup coriander leaves. Mix well.
• Sprinkle some water and bind the muthiya mixture. Do not knead the soft dough.
• Grease your palm and make small-sized round muthiya. Keep them aside.

For the gravy

• In a cooker, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 3-4 methi dana, 1 bay leaf, 2 cloves, 1-inch cinnamon, and a pinch of hing. Sauté it.
• Then add the crushed chili-garlic-ginger paste and sauté it.
• Now lower the flame, add ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, and sauté it.
• Then add 3 cups of water and bring it to a boil.
• Now, into the boiling water, add the muthiya. Cover the pressure cooker lid and cook on high flame for 2 whistles. Do not cook the muthiya on low flame.
• After 2 whistles, open the lid. The muthiya should be properly cooked.
• Now take 1 cup of sour curd, add it to a bowl, and whisk it until smooth.
• Then add it to the cooker and mix well. Stir continuously until the mixture starts to boil.
• Cook the muthiya with the curd-based gravy for 5 minutes so that the muthiya absorb the gravy.
• The gravy will become slightly thick. Add jaggery and mix well.
• Now, in a tadka pan, add 1 tbsp oil, ¼ tsp mustard seeds, ¼ tsp cumin seeds, some curry leaves, 2 dry red chilies, and sauté. Then add ½ tsp Kashmiri red chili powder and add the tadka into the gravy. Mix well.
• Garnish with coriander leaves and serve Rasiya Muthiya with salad and papad