Pundi Curry
Vegetarian curry from Mangalore, Karnataka. onion, rice, curry leaves. Moderately spiced with balanced flavours. About 250 calories per serving.
People also search this as rice ball curry.
Ingredients
Main
- Byadgi Chilli (Premium Wrinkled Variety) — 10 g
- salt — 10 g
- Fresh Coconut — 250 g
- Tamarind — 10 g
- Turmeric Powder — 2 g
- Cumin Seeds — 3 g
- Water — 900 g
- Garlic — 10 g
- Boiled Rice (Kaje) — 300 g
- Coriander Seeds — 10 g
Tempering
- Curry Leaves — 6 g
- Coconut Oil — 30 g
- onion — 120 g
- Mustard Seeds (Black) — 3 g
Method
- Soak the rice for 4 hours and drain.
- Grind rice with 100 g coconut and salt to a thick batter.
- Cook the batter on low, stirring, till it forms a soft dough.
- Shape the warm dough into small lemon-sized balls.
- Steam the balls for 15 minutes till firm.
- Roast chillies, coriander and cumin in a few drops of oil.
- Grind with remaining coconut, garlic, tamarind and turmeric to a smooth paste.
- Heat oil; add mustard, curry leaves and onion; fry till golden.
- Add the masala and water; boil for 5 minutes.
- Add the pundis, simmer for 5 minutes and serve.
Common questions
- What is ಪುಂಡೀ ಕರೀ (ಮಂಗಳೂರು ರೈಸ್ ಆವಿಯಲ್ಲಿ ಗ್ರೇವಿಯಲ್ಲಿ ಕರೀ) in English?
- ಪುಂಡೀ ಕರೀ (ಮಂಗಳೂರು ರೈಸ್ ಆವಿಯಲ್ಲಿ ಗ್ರೇವಿಯಲ್ಲಿ ಕರೀ) is written Pundi Curry in English.
- How many calories in one plate of Pundi Curry?
- 429 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.