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Sama Millet Pundi in Methi Coconut Gravy
This is the inspiration from Mangalore famous Rice Rava Pundi.
Course
Breakfast, Main Course
Cuisine
Karnataka, Konkani
Keyword
Pundi, rice rava, sama millet, fresh coconut, fenugreek seeds, methi, healthy
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Soaking time
2
hours
hours
Total Time
2
hours
hours
25
minutes
minutes
Servings
10
pundi
Author
Rama G
Ingredients
For Pundi
½ cup Sama
⅓ cup fresh grated coconut
1½ cups water
salt to taste
For methi coconut gravy
1 tsp fenugreek seeds
(methi seeds / vendhayam)
1 tbsp channa dal
3 to 4 dry red chillies
½ cup fresh grated coconut
1 tbsp tamarind paste mixed with 1/2 cup water
(small gooseberry sized tamarind soaked in 1/2 cup water)
salt to taste
For Tempering
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chilli broken
Few curry leaves
Instructions
For Pundi
Soak Sama for 2 hrs.
Drain and make a coarse paste adding ½ cup water slowly.
Remove in a vessel and add salt, balance 1 cup water and coconut gratings.
Cook the paste on a low flame, stirring continuously till it forms a lump.
Remove in a vessel and allow to cool.
Make lemon sized balls and steam for 7 to 10 minutes.
For the gravy
Dry roast methi seeds, channa dal and dry red chillies till they become brown.
Add coconut and grind to a paste adding water.
If using tamarind, soak it in water and extract the pulp.
Heat 1 tsp oil and add mustard seeds, cumin seeds and dry red chilli.
When they are done, add ground paste, salt and tamarind water.
Boil till it thickens. Adjust the consistency. It should be like thick curry.
Remove in a bowl.
To Serve
Pour little gravy in a plate / bowl.
Keep the dumplings on the gravy and top with more gravy.
Video
[vc_video link='https://www.youtube.com/watch?v=UmB68iSocCY']
Notes
I have used Sama. You can try with other millets, but the colour might change.