non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Soft Pundi with creamy, perfectly spiced Muttai Ghasi – a protein-packed comfort food!
Soft, savory steamed rice dumplings from Mangalorean cuisine. Made with broken rice and coconut, seasoned with a classic South Indian tempering, they are a wholesome breakfast or snack.
Serving size: 4 pieces
A rich and aromatic egg curry from Mangalore. Hard-boiled eggs simmer in a thick, velvety gravy made from roasted coconut and a special blend of spices. This dish pairs beautifully with neer dosa or steamed rice.
Serving size: 1 cup(1 cup curry with 2 boiled eggs)
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Soft Pundi with creamy, perfectly spiced Muttai Ghasi – a protein-packed comfort food!
This mangalorean dish is perfect for lunch. With 762.36 calories and 22.25g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.
Steam the Pundi Gatti: Arrange the shaped dumplings on a greased steamer plate or idli stand, ensuring they have space between them for even cooking. Place the plate inside a steamer or pressure cooker (without the whistle) that has 1-2 inches of boiling water at the bottom. Cover and steam on medium heat for 15-20 minutes. The pundi are cooked when they appear shiny and a toothpick inserted into the center comes out clean.
Rest and Serve: Turn off the heat and let the pundi gatti rest in the steamer for 5 minutes before opening the lid. This prevents them from becoming sticky. Carefully remove the dumplings and serve hot with coconut chutney, sambar, or a spicy tomato chutney.
Boil the Eggs: Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.
Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly for 5-7 minutes, until the coconut turns a uniform deep golden-brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted mixture to a high-speed blender or grinder. Add the garlic cloves, tamarind paste, and turmeric powder. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
Prepare the Gravy: Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Cook the Curry: Add the ground masala paste to the pan. Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala. Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a gentle boil.
Simmer with Eggs: Gently slide the slit boiled eggs into the simmering gravy. Stir carefully to coat the eggs without breaking them. Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes to allow the eggs to absorb the flavors.
Temper and Garnish: In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the curry leaves and fry for a few seconds until crisp. Immediately pour this tempering over the egg curry. Garnish with freshly chopped coriander leaves and serve hot.