Pundi or Undi or Khara Kadubu
Sunday, November 27, 2016
One of the Mangalorean breakfast dish. There are many ways to prepare it. This is one of the easy recipe my mom shared with me. The tastiest ones are prepared with para-boiled rice. The Pundi turns out soft (but not mushy) and tasty.
Ingredients:
- 2 cup - Idli Rava / or Cream of Rice
- 3 cup - water
- ½tsp Geera
- ½ cup Coconut (grated)
- Curry Leaves
- Salt
Method:
- In a vessel, pour cold water over Idli Rava, run your hand through it. As the Rava settles down, pour out the cloudy water. Repeat the steps couple of more times. Drain water completely and keep aside,
- In a think bottom vessel, add water, curry leaves, geera and salt, and bring to boil. [Optional: add 1 tsp of coconut oil or Ghee - adds extra flavor and aroma ]
- Add washed Idli rava to the boiling water.
- Mix it all well for about 2 minutes.
- Add grated coconut and mix continuously until the mixed turns into thick dough.
- Turn off the heat, cover and keep aside for about 10 minutes. Let it cool for few minutes, also helps handling the dough to shape it.
- Meanwhile, in a pressure cooker or idli cooker add some water and place it on the stove.
- When the dough is cooled enough to handle, apply bit of oil on the palm and make big lemon sized balls, if desired, flatten it slightly and make a small hole/dent in the center.
- Place idli stand in the cooker and place these balls in the last but above racks.
- Steam cook for about 10 minutes or until it is done. Note: do not place the weight on the cooker vent.
Serve warm
with chutney or chicken curry or any thick coconut gravy curry.
Labels: breakfast, Kundapura, Lunch-box, Tiffin Variety, Vegetarian
~ Pundi or Undi or Khara Kadubu ~
Posted by Swetha @ 11/27/2016 03:50:00 PM ::
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Posted by Swetha @ 11/27/2016 03:50:00 PM ::
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