Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy

Name: Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Dosa Rice (1 cup Dosa rice washed and dried completely); ½ cup Coconut (1/2 cup Fresh coconut grated + 4 tablespoon Fresh coconut); 1 tbsp Table Salt (1 tablespoon Salt + Salt to taste); 1 piece Yellow Onion (1 Onion chopped); 2 cloves Garlic (2 cloves Garlic chopped); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 cup Tamarind (1 cup Tamarind Water); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 1 sprig Cilantro (1 sprig Coriander (Dhania) Leaves chopped); 2 tbsp Coriander Seed (2 tablespoon Coriander (Dhania) Seeds); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); 2 pieces Dried Red Chili (2 Dry Red Chillies)

Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy - Kozhukattai Recipes (Pindi) (Indian)

60 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Dosa Rice1 cup · 1 cup Dosa rice washed and dried completely
Coconut½ cup · 1/2 cup Fresh coconut grated + 4 tablespoon Fresh coconut
Table Salt1 tbsp · 1 tablespoon Salt + Salt to taste
Yellow Onion1 piece · 1 Onion chopped
Garlic2 cloves · 2 cloves Garlic chopped
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves1 sprig · 1 sprig Curry leaves
Tamarind1 cup · 1 cup Tamarind Water
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Cilantro1 sprig · 1 sprig Coriander (Dhania) Leaves chopped
Coriander Seed2 tbsp · 2 tablespoon Coriander (Dhania) Seeds
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
White Urad Dal1 tbsp · 1 tablespoon White Urad Dal (Split)
Dried Red Chili2 pieces · 2 Dry Red Chillies

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Steps

1To begin making the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy we will make the pundi, wash the dosa rice and dry them completely.
2Grind the rice in a mixer to a coarse mixture, add the grated coconut and blitz it one more time and keep it aside.
3Heat a sauce pan with 1 cup water, add salt and leave it to boil. Add the ground rice mixture and start whisking continuously so that no lumps are formed.
4Keep whisking till the mixture thickens and does not stick to the sides of the saucepan.
5Once done turn off the heat and allow it to cool.
6Meanwhile keep a vegetable steamer ready with enough water to steam the dumplings.
7Make lemon sized balls from the cooked rice mixture and place them on the plate of the steamer. Steam the dumplings for about 20 minutes.
8We will move ahead to make the curry, heat a small skillet with a teaspoon of oil. Add coriander seeds, fenugreek seeds and roast them for 10 seconds. Later add the dry red chillies, cumin seeds, urad dal and roast them well too for another 10 seconds.
9Take these roasted spices and grind it along with coconut in a mixer grinder to a fine paste. Add little water to grind it smoothly.
10Heat a kadai with oil, add the mustard seeds and splutter for few seconds and add the curry leaves and hing. Once that crackles add the chopped onions and garlic and saute till the onions becomes translucent.
11Add turmeric powder, the ground paste, tamarind water and give it a stir. Check for salt. You can add 1 more cup of water and allow it to boil.
12Once the dumplings are steamed, transfer them to a serving plate, pour a ladle of the gravy on the steamed dumplings, garnish with coriander leaves and serve.
13Serve the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy as it is with a glass of Masala Chai Recipe - Indian Spiced Tea by the side for your morning breakfast.