Pundi Gassi
soft steamed rice dumplings simmered in a fragrant coconut-based masala gravy.
Servings 4 people
Ingredients
For Pundi
- 1cup raw rice
- ½ cup freshly grated coconut
- salt
- 1 ½ cups of water
For Gassi
- 1tsp plus few drops of oil
- 2 tbsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp methi seeds
- ½ tsp mustard seeds
- 10 to 12 dry red chillies ( Bedgi + Guntur)
- 1 ¼ cup fresh coconut
- ½ tsp turmeric powder
- 1 onion
- 5 cloves of garlic
- few curry leaves
- a small ball of tamarind
- salt to taste
Instructions
To make the Pundis
- Wash and soak the rice for about 4–5 hours.
- Drain the rice and grind it together with the grated coconut, salt, 1 cup water to make a smooth batter.
- Heat a pan and add the batter along with ½ cup water.
- Cook on low heat, stirring continuously, until the mixture thickens and comes together as a soft dough.
- Allow it to cool slightly.
- Take small portions of the dough and roll them between your palms to form small pundis.
- Place the pundis in a steamer and steam until cooked through.
To make the Gassi
- Heat a pan and few drops of oil.
- Add coriander seeds, cumin seeds, methi seeds and ¼ tsp mustard seeds and roast.
- Add the dried red chillies and roast until fragrant.
- Transfer everything to a plate and allow it to cool.
- Transfer the roasted spices to a mixer jar.
- Add coconut, turmeric powder, ½ onion, garlic,curry leaves and tamarind. Grind with a little water to make a smooth masala paste.
- Heat some oil in a pan . Add mustard seeds, curry leaves and half chopped onion. Saute .
- Add the prepared masala paste, salt and enough water to get the desired consistency. Cover and cook the gassi on low heat until the masala is cooked and the gassi comes together.
- Add the steamed pundis and gently mix them into the gassi.
- Add few curry leaves. Cover and cook for another 5 minutes, allowing the pundis to absorb the flavours of the gassi.
- Serve hot.