Pundi Curry
Vegetarian curry from Mangalore, Karnataka. onion, rice, curry leaves. Moderately spiced with balanced flavours. About 250 calories per serving.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- rice — 250 g (ground)
- Tomato — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- onion — 2 piece (chopped)
- Ginger — 1 tsp (ground)
Tempering
- Urad Dal — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
Method
- Wash and prepare all ingredients for Pundi Curry (Mangalorean Rice Dumplings in Curry). Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Add water as needed. Cover and cook on medium flame until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
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?
- 239 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.