R.Ukdo+Surai Tandla Oondi with Ambade nonche.(Red Ukda rice + surti kolam rice oondi with hogplum pickle)

Soak one cup red ukda rice for about 8 hrs. Soak one cup surai rice for about 3-4hrs. Mix both & grind to a coarse paste with half cup of fresh grated coconut. Add salt & some water so that the batter is a bit on thinner side.

Heat about 2tblsp oil in a kadai. Add 1tsp urad dal, when colour changes add ¼ tsp of methi & 1 tsp rai, when it starts spluttering add 10 curry leaves leaves. Now pour the batter slowly in the kadai. (You can keep the kadai away from gas for a moment when you pour if you are new to the method). Keep the flame on medium & keep stirring the batter. When it thickens keep the flame on very slow & stir till it leaves the sides & forms into a mass. ( To check : Dip hand in water & then touch the batter if it does not stick to your hand it is done). Remove from fire & cool a bit. When medium hot make into balls & give a dent in centre. Arrange all in a steam cooker(pedavana) & steam for 15-20 minutes. Serve with pickle/chutney or God rava. However here I have served with hogplum pickle.

Note: This is mostly served with Godu ravo( thick jaggery water with cardamom flavor).

For Godu ravo(thick jaggery water with cardamom flavor) . Just melt some jaggery in little water. When it reaches one thread consistency off the flame. Leave to cool add cardamom powder & serve along with Oondi.