Mangalorean Pundi Gassi
Soft steamed rice dumplings simmered in a rich, fragrant coconut and roasted spice gravy. This coastal Karnataka delicacy offers a comforting and deeply satisfying burst of traditional flavors in every single bite.
70min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Coarsely grind the soaked rice with grated coconut, cumin seeds, and salt without adding too much water to form a thick dough.
2
Shape the dough into small round balls or cylindrical shapes and steam them in an idli steamer or steamer basket for about 15 minutes until cooked; set aside.
3
Dry roast coriander seeds, dry red chillies, cumin seeds, and fenugreek seeds in a pan until aromatic.
4
Grind the roasted spices together with grated coconut, shallots, and tamarind into a smooth paste using a little water.
5
Transfer the ground paste to a cooking vessel, add water to adjust the consistency to a medium gravy, and bring to a gentle boil.
6
Drop the steamed rice dumplings (pundi) into the simmering gravy and let them cook together for 5 minutes so they absorb the flavors.
7
In a small pan, heat coconut oil, sputter curry leaves, and add crushed garlic until golden, then pour this tempering over the gassi.
8
Serve hot and enjoy the soft dumplings soaked in the spiced coconut curry.
Ingredients
2 cups idli rice, soaked for 4 hours and drained
1 cup freshly grated coconut
1/2 tsp cumin seeds
1 tbsp coconut oil
Salt to taste
1 cup fresh grated coconut for gravy
6-8 dry bydagi chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
4-5 shallots
1 small marble-sized ball of tamarind
1 tbsp coconut oil for tempering
1 sprig curry leaves
1 crushed garlic clove
*This AI-generated recipe may contain inaccuracies.