“Kani Tambdo Ukde Tandulu (Kani Laal Ukda- Kerala Matta Broken Red Boiled Rice) Oondi/ Undi/ Konkani Style Steamed Rice Dumplings” … here is a healthy delicious steamed dumplings prepared with kani red boiled rice usually used in preparation of porridge … the oondi turned out very soft and tastes great served with any spicy curry/ chutney/ gojju/ pickle/ godda ravo/ khajra movu etc. … Yummilicious …
** Oondies are spiced rice dumplings prepared for breakfast in Konkani Saraswat homes and are relished either with spicy gojju/ pickle/ chutney/ godda ravo (jaggery syrup). In my home we love to have with any leftover Veg/ Non.Veg gravy of curries or serve it for lunch in place of rice. They just taste awesome dunked in gravies and is one of the best combo.
** These dumplings/ Oondi are prepared by soaking rice, then grinding them, cooking them to make it thick mass and then makings balls out of them after which they are steamed and served hot with any of the above mentioned side dishes. I have written plenty about them, so will not repeat but share a common link at the bottom of this recipe.
** I am also sharing a link to preparing Oondi with Red Boiled rice at the bottom of this recipe. Both recipes are same prepared using the same quality of rice. However, in this recipe I have ie broken rice while in former it is whole. The taste does not differ much, but the soaking and grinding time is lessened and the softness to is much more in kani red boiled rice.
** Kani red boiled Kerala matta rice (pic. Shared below) is available in southern stores and in case it is not available in your vicinity you can use the whole brown red boiled rice or the white boiled rice too. The same can be prepared with any ordinary rice too, so you have plenty of choices in choosing of rice. Do try out this healthy bf dish and enjoy with family.
** Here is my simple recipe for “Kani Tambdo Ukde Tandulu (Kani Laal Ukda- Kerala Matta Broken Red Boiled Rice) Oondi/ Undi/ Konkani Style Steamed Rice Dumplings” … My Style ….
** Wash and soak 3 cups Broken Red Boiled rice (Kani Tambdo Ukde Tandulu) in plenty of water for about 3-4 hours. Once soaked and done, once again wash the rice properly with 2-3 changes of water and then drain off all excess water completely.
** Note : Whole Red boiled rice/ukda rice needs more soaking period, say about 8 hours minimum, while here with kani ie broken rice it is half the time, just 3-4 hours.
** Add the drained rice along with ¼ to ½ cup of freshly grated coconut (soyi/ nariyal) into a wet grinder or mixer grinder and grind it to a coarse paste with just enough water. Mix the batter often to get a evenly grained and ground mixture.
** The texture of mixture should be slightly rava consistency and not too fine or else you will not get a soft porous Oondi. Pour the ground mixture into a bowl, add about 2-3 cups of water along with salt (meeta/ namak) to taste, mix well and keep it ready aside.
** Add 2 tblsp of oil (tel/ tela) in a thick bottomed kadai, when hot add 1 tsp of urad dal (black gram dal) when color changes add ½ tsp mustard seeds (sasam/rai), ¼ tsp 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. Now cook all on medium to low heat stirring continuously to form a thick mass uniformly without lumps.
** You can also prepare the other way by adding the ground ingredients in the kadai directly along with water and salt and mixing it well. Then season the above mentioned in a small kadai, cool it slightly and then pour it over the prepared batter and mix well.
** Keep stirring, lest it gets burnt/ stuck at the bottom or forms into lumps in between. The mixture starts thickening in sometime and leaves the sides of the kadai, making it difficult to stir, but you should not stop stirring until it thickens well and rolls into a mass.
** To test if the mixture is done, just wet the fingers of hand with water and then slowly touch the top surface of the thickened batter, if it does not stick to your fingers, it means its done. If it sticks properly then you need to stir it for a few more minutes.
** When done remove from fire and allow to slightly get cooled for 5-10 minutes only. Then, make small balls with slightly wet hands, say the size of large lemons and then give a dent/ depression in the center of each of the formed Oondi.
** Arrange the prepared Oondi’s in a steaming vessel/ pedavan to which water has already been added and the separator placed. Leave space around the center hole open for steam to pass while on the ring you can place the balls on top of each other in layers.
** Note : You can check out the recipe link shared below for better understanding of the procedure as it includes step by step pictures of the same.
** 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 prepare them late in the night and steam them the same next morning for breakfast.
** The steaming period for Oondi/ rice dumplings is about 7-10 minutes on high heat and then on medium to low heat for about 20-25 minutes or till done depending upon the quantity of the oondi kept for steaming, so use your judgement and steam accordingly.
** Usually Oondi is done in max. 40 mins. However if unsure, you can open the lid and with the help of spoon loosen one and place it on plate while you allow others to continue steaming. In few minutes on cooling check out if, the Oondi on plate is cooked and done.
** If you find the removed Oondi is done, then open the steamer lid, off the gas and let cool a bit. The Oondi/rice dumplings should be allowed to cool for about 5-10 minutes before trying to remove them from the steaming vessel/ pedavana to avoid them breaking up.
** “Kani Tambdo Ukde Tandulu (Kani Laal Ukda- Kerala Matta Broken Red Boiled Rice) Oondi/ Undi/ Konkani Style Steamed Rice Dumplings” is done and ready to be served with any side dish of your choice. I served it with Vali Popshapala Ambat (Malabar Spinach Raw Papaya Curry for lunch and it was simply an awesome combo.
** You can serve with any side dish of your choice, as I mentioned in Konkani Saraswat Cuisine it is usually served with Piyava Gojju (Onion Spicy Dip)/ Godda Ravo (Jaggery Syrup)/ Dates (Khajoor Syrup)/ nonche (pickle), chutney or spicy curry of one’s choice.
** 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. Do try dish and enjoy with your family and friends.
** You can also check out the recipe for “Oondi/ Steamed Dumplings” prepared with Red Ukda Rice (Boiled Rice) posted in the blog before by following the links given below ….
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