

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Light, homestyle Pundi Guli with a tangy red chilli chutney – a gut-friendly, aromatic treat!

Soft, savory steamed rice dumplings from Mangalore, seasoned with a classic South Indian tempering of mustard seeds and coconut. A wholesome and delicious breakfast or snack, best enjoyed with a side of coconut chutney.
Serving size: 4 pieces

A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.


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Light, homestyle Pundi Guli with a tangy red chilli chutney – a gut-friendly, aromatic treat!
This mangalorean dish is perfect for snack. With 286.48 calories and 3.75g of protein per serving, it's a low-calorie option for your meal plan.
Soak and Grind the Rice
Prepare the Tempering
Cook the Rice Dough
Shape the Dumplings
Steam the Pundi Guli
Serve
Serving size: 2 tablespoon
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.