UNDE KADUBU, PUNDI GATTI

My exploration of  Karnataka recipes is on.  Today I prepared the Unde Kadubu or known as Pundi Gatti. Normally, Tamilians and Malayalees  also prepare this rice dumplings either by grinding the rice (boiled rice)  or with the rice rava or idli rava.  The traditional pundi gatti is prepared by soaking and grinding the boiled rice.   However, this preparation   is a typical  Malnad style breakfast recipe and popular by name unde or unde kadubu or undlige. This is a plain version of unde kadubu prepared using rice and coconut.   We can also prepare Sweet and spicy version  according to your requirement which is known as Vella Kozhukkattai and Ulundu Kozhukkattai in Tamil version.  

This  is an easy, healthy and tasty breakfast  as the same is steamed and steamed foods are good for health.  It can be served with hot sambar or rasam or any kind of chutney.  I served it with an instant  rasam which is very  quick  and easy to prepare.  The recipe is given below.

Now let us look at the recipe of  Unde Kadubu:  

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 3

Ingredients:

1 cup Rice rava
1/2 cup Grated coconut
1 tsp Salt
2 cups water

Additional : Tempering:

4 tbsp oil
1 tsp Mustard seeds
1 tsp urid dal
few curry leaves
2 Green chilli chopped
generous pinch of asafoetida
                          

Method:

Step 1

In kadai, boil the water with salt.  When it comes to rolling boiling point, add the coconut.  Add the rava slowly by continuously stirring to avoid lumps.  Cover and cook till the water is fully evaporated from it.

Step 2

Transfer the same into a plate to cool down bit.  When it is warm and able to handle, at that time, dip your hand in water and pinch out small orange size portion and shape into balls.

Step 3

Boil water in steamer or kadai.  Place the kadubu in the plate and steam cook for 15-20 minutes.  The kadubu is ready.

How to serve:

Serve hot with chutney, sambhar and rasam.

 

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INSTANT RASAM:

Ingredients:

Item no.1;

1 small onion, 1 tomato, 2 garlic cloves, small piece of ginger, 1 or 2 twigs of coriander (this is for flavor), a small piece of tamarind.

Item no.2:

1 tsp coriander seeds, 1 tsp cumin seeds, 1 red chilli, 1 sprig of curry leaves, 1 tbsp tuvar dal, ½ tsp black pepper. 

  OR  1 tsp rasam or sambhar powder

Salt, as required.  1 tbsp chopped tomatoes, ¼ tsp turmeric powder

Tempering:

1 tsp ghee, 1 tsp mustard seeds, ½ tsp cumin seeds, a pinch of asafetida ,2 broken red chilli,  few curry leaves

Garnishing:

1 tbsp Chopped coriander leaves

Method:

Step 1

Dry roast the item no.2, allow to cool.

Step 2

Grind item no.1 & 2  in mixer to a smooth paste.  Mix ½ cup of water, add turmeric powder, salt, chopped tomatoes and bring to boil till the raw taste goes off.  Add another cup of water and simmer till froth is formed.

Temper with the ingredients mentioned under tempering.  Garnish with Coriander leaves.

PREPARTION OF RICE RAVA AT HOME:

We can prepare rice rava at home.  You have to soak the raw rice in water for 2 hours, drain completely and put it on a towel to dry for sometime.  When it is bit wet and not very dry, at this stage, put in mixer and grind to a coarse powder.  Then you have to sieve the same to separate the rice powder and the rice rava.  This is used for making the pidi kozhukkattai in Tamil Nadu.  There are variation in this too.  You can also use Idli rava for this.

Note:

If you are using rasam or sambhar powder, grind it along with the Item no.1 for rasam.

If you are using the Tempering for Kadubu:   Heat oil in kadai.  Put the mustard seeds, when it splutters, add the urid dal, chopped green chilli, curry leaves, asafeotida etc.  Then add the water and repeat the method as above.

Variation: You can add vegetables viz. beans, carrot, peas etc. and make vegetable kadubu.

Also a handful of tuvar dal washed and soaked for 20 minutes, ground with or without green chilli can be added.  If you are using chilli in this, then there is no need to add chopped green chillies.

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