Pundi Gasi

1. 1
   prep · ~20 min

   Soak the rice and prepare the tamarind.

   1.Wash the rice well and soak it in water for 20 minutes.

   2.Soak the tamarind in a little warm water until soft.

   3.Squeeze and extract the pulp, then keep it aside.
2. 2
   mix · ~4 min

   Grind the rice for the dumplings.

   Drain the soaked rice and grind it with 1 cup water to a slightly coarse paste. It should be smooth enough to cook but not completely fine.

   TIPKeep the batter slightly coarse so the dumplings hold shape and have a traditional texture.
3. 3
   boil · ~8 min

   Cook the rice paste into a soft dough.

   Pour the ground rice into a thick pan with 1 cup water and 0.25 tsp salt. Cook over low heat, stirring continuously, until it thickens into a soft dough that leaves the sides of the pan.

   TIPStir without stopping once the mixture starts thickening to avoid lumps.
4. 4
   rest · ~5 min

   Cool the dough slightly.

   Transfer the dough to a plate and let it cool just enough to handle comfortably.

5. 5
   assemble · ~7 min

   Shape the pundi dumplings.

   Grease your palms lightly with water and shape the warm dough into small smooth balls. Keep them covered so they do not dry out.

6. 6
   steam · ~10 min

   Steam the dumplings.

   Place the dumplings in a steamer and steam until firm and cooked through.

7. 7
   saute · ~3 min

   Toast the spices for the gravy.

   In a small pan, dry roast the dried red chili, coriander seeds, cumin seeds, and fenugreek seeds over low heat until fragrant. Do not let them darken too much.

   TIPLow heat keeps the spices aromatic and prevents bitterness.
8. 8
   mix · ~5 min

   Grind the masala.

   Grind the roasted spices with fresh coconut, tamarind pulp, turmeric powder, and 1 cup water to a smooth paste.

9. 9
   boil · ~10 min

   Cook the gravy.

   Transfer the ground masala to a pot. Add 1 cup water and the remaining 0.25 tsp salt, then bring it to a gentle boil and cook until the raw coconut smell fades and the gravy thickens slightly.

10. 10
    temper · ~1 min

    Make the tempering.

    1.Heat oil in a small pan over medium heat.

    2.Add mustard seeds and let them splutter.

    3.Add curry leaves and fry briefly until fragrant.
11. 11
    assemble · ~3 min

    Combine the dumplings and gravy.

    Add the steamed dumplings to the simmering gravy and pour the tempering over the top. Let everything cook together for 2 to 3 minutes so the dumplings absorb some flavor.

12. 12
    serve

    Serve the pundi gasi hot.

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