Mangalorean Style Masala Pundi Recipe – Steamed Rice Dumplings in Onion Gravy
A flavorful and satisfying dish from the coastal region of Karnataka, this Mangalorean style Masala Pundi brings together aromatic rice dumplings served in a rich, tangy onion-based curry. A popular choice for breakfast, this dish is a wonderful blend of spices and textures. Perfect for those who enjoy the delightful burst of flavors in South Indian cuisine, the masala pundi is made with steamed rice dumplings soaked in a flavorful gravy made from roasted spices, coconut, and tamarind.
Ingredients:
| For Steamed Rice Dumplings (Pundi) | For Onion Gravy (Masala Gravy) |
|---|---|
| 1 cup Dosa rice (washed and dried) | 1 tablespoon Oil (for tempering) |
| 1/2 cup Fresh coconut (grated) | 1 teaspoon Mustard seeds |
| 1 tablespoon Salt | 1 sprig Curry leaves |
| 1 pinch Asafoetida (Hing) | |
| For Onion Gravy | 1 Onion (chopped) |
| 1 Onion (chopped) | 2 cloves Garlic (chopped) |
| 2 cloves Garlic (chopped) | 1 teaspoon Turmeric powder |
| 1 teaspoon Mustard seeds | 2 tablespoons Coriander (Dhania) Seeds |
| 1 sprig Curry leaves | 1 teaspoon Methi (Fenugreek) Seeds |
| 1 cup Tamarind water | 1 tablespoon Cumin seeds (Jeera) |
| Salt (to taste) | 1 tablespoon White Urad Dal (Split) |
| 1 pinch Asafoetida (Hing) | 2 Dry Red Chilies |
| 2 tablespoons Fresh coconut (grated) | 4 tablespoons Fresh coconut (grated) |
| 2 tablespoons Coriander (Dhania) Leaves (for garnishing) | 1 cup Water (for gravy consistency) |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4
Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
Instructions:
Step 1: Prepare the Steamed Rice Dumplings (Pundi)
-
Grind the Rice Mixture:
Start by washing the dosa rice thoroughly and allowing it to dry completely. Once dry, grind the rice in a blender or mixer until it reaches a coarse consistency. Add the grated coconut to the rice and blend again for a few seconds to combine. Set the mixture aside. -
-
Cook the Rice Mixture:
Heat a saucepan over medium heat and pour in 1 cup of water. Add salt to the water and allow it to come to a boil. Once boiling, gradually add the ground rice-coconut mixture while continuously whisking to avoid any lumps. Continue whisking until the mixture thickens and begins to pull away from the sides of the saucepan. Turn off the heat and let the mixture cool slightly. -
Shape the Dumplings:
Once the rice mixture is cool enough to handle, grease your hands lightly with oil or water. Take small portions of the mixture and shape them into lemon-sized balls. Place these balls onto the plate of a vegetable steamer. Steam the dumplings for about 20 minutes until they become firm and cooked through. Set them aside once done.
Step 2: Prepare the Onion Gravy (Masala Gravy)
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Roast the Spices:
In a small skillet, heat 1 teaspoon of oil. Add the coriander seeds and methi (fenugreek) seeds, and roast them for about 10 seconds. Then, add the dry red chilies, cumin seeds, and urad dal, and continue roasting for another 10 seconds until fragrant. Remove the spices from the heat and let them cool. Once cooled, grind them along with 4 tablespoons of fresh coconut into a fine paste using a little water to help it blend smoothly. -
Cook the Gravy:
In a kadai (wok) or large frying pan, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and a pinch of hing (asafoetida). Once the mustard seeds have popped and the curry leaves release their aroma, add the chopped onions and garlic. Sauté until the onions turn translucent and soft. -
Combine the Ingredients:
Add the turmeric powder and the freshly ground spice-coconut paste to the onions. Stir well to combine and cook for 2–3 minutes. Add the tamarind water and stir again. Check for salt and adjust according to taste. You can add 1 more cup of water to adjust the consistency of the gravy, depending on how thick or thin you prefer it. Allow the gravy to simmer for 5–7 minutes.
Step 3: Combine the Dumplings with the Gravy
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Final Assembly:
Once the steamed rice dumplings are ready and the gravy has simmered to a nice consistency, carefully add the dumplings to the gravy. Stir gently to coat the dumplings with the curry. Allow them to simmer in the gravy for about 5 minutes so that they absorb the flavors of the masala. -
Garnish and Serve:
Once the dumplings are well coated and heated through, transfer them to a serving plate. Garnish with freshly chopped coriander (dhania) leaves for a burst of color and freshness.
Serving Suggestions:
Serve this Mangalorean style Masala Pundi as a hearty breakfast or a light meal. Pair it with a warm cup of Masala Chai (Indian Spiced Tea) to complete the experience. The combination of tangy tamarind water, roasted spices, and fresh coconut creates a flavorful and satisfying dish that will leave you craving more.
Pro Tip:
- To make the dumplings even more flavorful, you can add a pinch of grated ginger to the rice mixture while grinding.
- The gravy can be made in advance and stored in the refrigerator. Just reheat and add the steamed dumplings when ready to serve.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~4 g |
| Carbohydrates | ~35 g |
| Fat | ~6 g |
| Fiber | ~5 g |
| Sodium | ~250 mg |
| Vitamin C | ~10 mg |
This traditional Mangalorean breakfast brings the delightful flavors of the coastal region to your kitchen. With its blend of spices and textures, it’s a comforting meal that’s perfect for starting your day.
