Pundi
Pundi, from above
VegVeganTulu Nadu

Pundi

Steamed rice and coconut balls that exist mainly to soak up a good coastal curry.

60 minTime
6 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.
The humble dumpling1 chapter · 1 min read

Make it your way

Grandma's wayBoiled rice and fresh coconut, steamed plain.
The original
381kcalsame
6 gproteinsame
3 gfibresame
60minutessame

Pundi as Tulu homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1½ cups boiled or idli rice, soaked
Fresh grated coconut1 cup
Waterabout 2 cups
Coconut oil2 tsp
Salt1 tsp

Method

4 steps
  1. 1Grind the soaked rice and coconut with a little water to a coarse, rava like batter.
  2. 2Heat coconut oil, add the batter, salt and remaining water and stir on low heat until it thickens into a soft dough.
  3. 3Cool slightly, wet your palms and shape into lemon sized balls.
  4. 4Steam the balls for 20 minutes.
Serve it like this

Serve three or four warm pundi in a bowl with hot kori gassi or kadle gassi ladled over the top.

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Make it a meal

What goes with Pundi: a bread or rice, a side, something to drink and something sweet.

With a main Kori gassi60 min
With a main Kadle gassi50 min
With a main Meen gassi40 min
On the side Coconut chutney10 min
On the side Marvai sukka40 min
A little snack Mangalore buns40 min
To drink South Indian filter coffee20 min
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