Undi & Thoy ( Konkani cuisine of Cochin GSB )

Undi ani Thoy ( Konkani cuisine of Cochin GSB )

Undi - Steamed dumpling of rice and coconut batter. Best combination with thoy / dali thoy ( dal ). A tasty dish for breakfast or an evening snack.

Makes: 8

You will need

1 cup ( 200 g ) raw or boiled rice
1 cup (125 g ) grated coconut ( pick tender coconut )
1/4 cup water
1 teaspoon jeera ( cumin seeds ) - Jeera is the special ingredients which enhances taste and flavor )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon oil ( to grease )

Method

Wash and clean rice. Soak rice in water for 4 - 6 hours. Drain out water and make coarse and thick paste with grated coconut. Add 1/4 cup water during grinding ( Do not add more water ). Transfer the batter into another container and mix with salt and jeera.

Now roll this batter in the form of undi ( round shape ) and arrange on a greased thali / bowl. Steam in a pressure cooker ( without weight ) or steamer on a medium heat for 15 - 20 minutes until done and softens. Serve warm with Thoy or coconut chutney.

Special tip:

During the process of making batter, if one feels the batter is watery, heat the batter on a low heat for a couple of minutes till the batter thickens to required consistency. Then roll this batter in the form of undi.

Thoy ( Tur Dal cooked in Konkani Style - Cochin GSB )

Serves: 3 - 4

You will need

1 cup tur dal
3 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
3 green chillies, slit lengthwise
3 / 4 teaspoon salt ( or to taste )
1/4 teaspoon pepper powder ( optional )

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
2 broken red chillies

Method

For Thoy:

Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done ( reduce heat to medium after 1 st whistle and pressure cook on a medium heat for 8 - 10 minutes ). Allow the pressure cooker to cool naturally.

Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.

For Seasoning:

Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.

Pour this seasoning over thoy ( sprinkle 1/4 teaspoon pepper powder if required ) and serve with Undi.