“Ukde Tandla Oondi/ Red Boiled Rice Steamed Dumplings served with Piyava Gojju/ Onion Spicy Dip” … A delicious combination from Konkani Saraswat Cuisine … Yummilicious ….
** Oondies are spiced rice dumplings prepared for breakfast in Konkani Saraswat homes and are relished either with spicy gojju/pickle/chutney or godda ravo ie jaggery water. These are prepared by soaking rice, then grinding them, cooking them to make it thick mass. Makings balls out of them and then steaming them. There are so many methods of preparing Oondies. Some of which are made of plain raw rice, ukda (Boiled) rice, red ukda (boiled) rice, poha (beaten rice), rice with lentils, Idly rawa and also using whole pulses. I will post as and when I prepare them. I have already posted oondi made of Red ukda rice before and a few others too. Preparing Oondi needs stirring the prepared rice ground batter over low heat till it sort of thicken up and is somewhat a tedious task for those who have spondylitis issue like me, that is the very reason that my Blog lacks a lot of Oondi and Shevai dishes which I love and have many variation in recipes too as a few decades back I used to prepare them often in my own concoctions. I will try my best to add them on as this is a healthy dish being steamed so do keep a keen watch on my Blog for more yummier dishes. I am repeating the recipe again here and sharing the link of my old blogged recipe too at the bottom of this recipe. The recipe stands the same and there are no changes at all. It is only change of accompaniment served them with so, do check it out to get a knowledge of the same.
** Here is my simple recipe for “Ukde Tandla Oondi/ Red Boiled Rice Steamed Dumplings” … My Style ….
** Wash and soak 2 cups Red Boiled rice in plenty of water for about 8 hours. Red boiled rice/ukda rice needs more soaking period so please do not cut down on the soaking period, minimum 6 hours of soaking is must. Once soaked and done wash the rice again properly with 2-3 changes of water and drain off excess water complete.
** Add the drained rice along with 1/4 to 1/2 cup of freshly grated coconut into a wet grinder or mixer grinder and grind it to a coarse paste. Mix the batter often to get a evenly grained and ground mixture. The texture of the mixture should be slightly rava consistency and not too fine. Pour this into a bowl and add in about 2-3 cups of water, salt to taste and mix well. Keep it ready aside.
** Add 2 tblsp of oil in a thick bottomed kadai, when hot add 1 tsp of urad dal (black gram dal) and when the colour changes slightly add in ½ tsp of mustard seeds (sasam/rai), ¼ tsp of methi seeds (fenugreek seeds), 12-15 small sized curry leaves (kadipatta/karbevu). When the mustard seeds starts crackling lower the heat to minimum and add in the ground batter carefully avoiding pouring it in one go to avoid spluttering.
** Cook the batter on low heat stirring continuously to form a thick mass uniformly without lumps. Keep stirring, lest it gets burned at the bottom and gets lumped. The mixture starts thickening and leaves the sides of the kadai, making it difficult to stir, but you should not stop stirring till it thickens well. To test if done, just wet the fingers of hand with water and then tough the thickened batter, if it does not stick to your fingers, it means its done.
** Remove from fire and allow to slightly get cooled for 5-10 minutes only. Make small balls with slightly wet hands, say the size of large lemons and then give a dent / depression in the center. Arrange the prepared balls in a steaming vessel/pedavan to which water has been already added leaving the center hole open for steam to pass on. You can place the balls on top of each other say almost in three layers, do not make it more than that.
** The Oondi/dumplings are now actually ready to be steamed and you can do so straight away or in a few hours time too. We Konkani Saraswats usually we prepared the balls late in the night and steam the same next morning for breakfast. The Oondi/rice dumplings should be steamed for about 10 minutes on high heat and then on medium to low heat for about 20 minutes and it is done.
** The Oondi/rice dumplings should be allowed to cool for about 5-10 minutes before trying to remove them from the steaming vessel/pedavana as if you try to remove them immediately when hot they may break up. So leave it in the open for about 10 minutes and allow the hot steam from within to pass away and its done and ready.
** “Ukde Tandla Oondi/ Red Boiled Rice Steamed Dumplings” is done and ready to be served with any side dish of your choice. This time I served it with Piyava Gojju/ Onion Spicy Dip, otherwise I usually serve it either with Godda Ravo/Jaggery water or Dates/Khajoor Syrup or any pickle or chutney of your choice. You can also serve them with spicy curry dishes like ambat or sambar too, tastes great. However, the most hit combo is either Godda Ravo or Piyava Gojju.
** This is a very healthy dish and once steamed remains good for at least 6-8 hours, so is good to be carried in lunch box too. As it is steamed it is a lovely breakfast to begin the day with for weight watchers too. You can always relish it with any side dish of your choice or any Veg. or Non.Veg curry of your choice too. Do try dish and enjoy with your family and friends. I am also sharing a few links below which you can check out for more pictures and knowledge about this delicious Konkani dish that children love to eat dunked in Jaggery Syrup.
** Note : To test if the Oondi/Steamed Dumplings is done, wet your palms with water and touch the rice formed into a mass, be careful as it is hot, if the dough does not stick to your hands immediately. It is done. If it sticks to your hand that means you have still to stir it on low flame.
** You can also check out the recipe for Red Ukad Rice (Boiled Rice) Oondi/ Steamed Dumplings, posted some time back. Here is the link to the recipe ………..
** For the recipe of “Piyava Gojju/Onion Spicy Dip”, Please check out through the link given below …
** Also sharing a common link to “Oondi/Steamed Dumplings” posted before in my Blog below, Please go through the link provided below ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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