Undi & Coconut Chutney

Undi

A very tasty steamed dish in Konkani cuisine. Goes well with Thoy, Variety chutneys …

You will need

200 g (1 cup) raw rice (pachari)

2 cups water

½ cup (100 g) grated coconut

1/2 teaspoon salt

Method

Wash and soak raw rice in 2 cups of water for 5 hours. Drain out water completely and make a coarse batter with grated coconut in a mixer. Add very little water during grinding. Transfer this batter into another bowl and mix with salt. Stir well.

For seasoning (phann):

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1/2 teaspoon urad dal

1 teaspoon chana dal

6 curry leaves, chopped

2 dried red chillies, broken into 2 - 3 pieces

Method

For seasoning:

Heat oil in a wide pan. Add mustard seeds. When they starts to pop, add jeera, urad dal, chana dal, curry leaves and broken red chillies. Saute on a low heat for 5 - 7 minutes until fragrant and color changes. Add undi batter and cook it ( stir continuously) uncovered on a low to medium heat for 10 – 12 minutes until undi batter forms ball and water evaporates / leaves from the sides of the pan / well mixed with all the seasoning ingredients. Keep aside to cool for 10 - 12 minutes.

Final preparation:

Apply little oil on your hand and make small round undi / balls (12 - 15 balls).

Arrange the undis in a steamer or idli stand and steam for 15 - 20 minutes on a medium heat until softens. Serve hot with Chutney / Thoy.

Coconut Chutney

Ingredients

1 cup ( 100 g ) coconut grated

2 dried red chillies

1 tablespoon roasted chana dal (pottukadala)

1/2 teaspoon tamarind paste ( optional )

Salt to taste ( or 1/2 teaspoon )

Ginger - 1/2- inch piece

For seasoning:

2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.