Akki Unde/Oggarange unde/Tampered Rice Dumplings

This is a steam food and a south canara delicacy .There are mainly 2 verities of akki unde, pundi (Plain version) and oggarange unde(tampered version). You can customize this according to your taste. Some use stuffing for this and some create sweet version . I am posting basic version of Akki Unde.

You Need To Have:
1 cup rice(tindi akki)
1/4 cup grated coconut
1 tsp oil
1 tsp mustard seeds
1 tsp black gram seeds
4-5 curry leaves
2-3 red chilies
salt to taste
2 cups of water

Method:
Wash rice and spread it thinly(see picture below) on a clean cloth such that water contents is evaporated.this would take around 1 hour.

Put the rice into mixer jar and grind rice to Rava idli texture without adding water and keep it aside.

Take a thick bottomed pan and heat oil. Add mustard seeds, black gram seeds , curry leaves and red chilies to it. once they start spluttering add water and bring it to boil.Add salt and grated coconut.
Slowly add rice rava to boiling water by continuously starring so that no lumps are formed. simmer and cook it until a firm dough(easy to make balls) is formed.stir in between so that dough is not burnt.

Make small ball from the dough (I do small impression in middle) and arrange them in traditional steam cooker.
Steam cook it for 40 mins. (If you don't have steam cooker, use pressure cooker without weight and put small glass instead)
Serve hot with onion chutney or any kind of sambar.

Idli[From Idli Rava]

Do you all know that  idli fermentation process breaks down the starches and  they are more readily metabolized by the body.Hence Doctors advice it during illness. Amma prepares, regular idli in regular idli cooker ,along with other types of south canara methods by using plantain leaves, jack fruit leaves etc. Each one has its own taste.I am missing all ...

Here I prepare only regular idly from Rava and also by using raw rice and here is the recipe

You Need To Have:
4 cups of Idli Rava/idli rave
1 cup black gram seeds/uddina bele
1/4 cup poha/dappa avlakki
salt to taste

Method:

Clean and wash idli rava, black gram seeds and poha and rinse them water for at least 5-6 hours.
Drain water from rava and keep it aside.

Then grind black gram seeds and poha  to smooth paste by adding water t it. (Using wet grinder really makes idli very soft and spongy). Shift it to container.

  Mix rava  it by adding salt and very little water. allow it to ferment for  8-10 hours. If  you reside in extreme weather conditions like me, then place idli batter container in hot water for 1 hour.

Greece idli plates with oil and pour  batter on it. and steam cook for 20-25 mins.

let it to cool down for 10 mins.With help of spoon taken them out from idli plate  and serve hot with chutney.

Rava Idli/Rave Idli

I always used to prepare rava idli from MTR Instant Rava idli mix.But during my last video chatting with Amma, she told she prepared it from scratch and it came out well. Here is the recipe

You Need To Have:

2 cups Rava/Uppitina Rave/semolina(Don't use fine semolina)
1 cup Yoghurt
2 tsp oil
1 tsp Mustard seeds
1 tsp Uraddal/blackgram seeds/uddina bele
1 tsp Channadal/kadle bele
8-10 cashewnut pieces
4-5 Curry leaves
2-3 Green chillies
1 tsp Ginger paste
1/2 cup chopped Coriander leaves
Salt to taste
Sliced tomatoes ,
3-4 grated coconut
 pinch of baking soda

Method:
Take oil in thick bottomed vessel , add mustard seeds to it. once they start spluttering add channa dal, urad dal,cashewnuts, cut green chilies and ginger paste to it. fry them on medium flame until they turn light brown in color. then add rava to it and fry until you get nice aroma.Turn off flame and allow it to cool down(may take 15-20 mins)

Add yogurt ,salt,baking soda and half of chopped coriander leaves. set it aside for 30 mins.
After 30 mins, add required amount of water to get correct consistency.

Grese Idli palates with oil and place tomato slice and 1/2 tsp of coriander leaves on each as shown below.Then pour above prepared batter on each.

Transfer the plates to idli  cooker and steam cook for 15 -20 mins.

 Serve hot with chutney.

Pathrode

This is another 'Master Piece' dish of the 'Manglore Cuisine'.Pathrode is steamed colocasia leaves rolls stuffed with spicy rice and dal mixture.Pathrode is prepared using colocasia leaves that is usually grown in backyards of most of the houses in Mangalore region. Not all verity of the leaves are good for cooking as few of them tend to be itchy. One has to be careful in picking the right leaves.they itch because of the needle like calcium oxalate crystals in the leaves are broken down on cooking.

One can buy taro roots grow the leaves in your backyard. The plant needs good sunlight for a healthy growth.

For this :

You need to have:
2 cup White Rice
1 cup grated Coconut
1/2 tsp fenugreek seeds
3 tsp Coriander seeds
1 tsp Cumin seeds
1/2 cup Tamarind pulp
1/2 cup Tamarind Jaggary
8-10 Red Chillies
Salt to taste
10-15 leaves / Kesuvina ele
5-6 Banana leaves

Recipe:
Soak the rice in water for about 4-5 hrs. Wash it 2-3 times and keep it aside.

Heat smal pan. Fry Blackgram seeds , Cumin seeds, fenugreek seeds, Coriander seeds and hing by adding 1tbs of oil.Finally fry red chillies and let it cool for 10 mins.

Meanwhile Wash colocasia leaves and chop them into small pieces as shown in the picture below.

Note:Apply tamarind pulp to hands before you touch cut the leaves. This decreases itching of colocasia leaves

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Grind fried masala, grated coconut , tamarind pulp and jaggary. Finally add soaked rice ,salt and grind them coarsely by adding little amount of water and keep it aside . Consistancy of the batter should be like Idli batter.

Put chopped calocasia leaves, rice batter together and mix well.

Take handful of batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 30-35 mins on high flame and another 20-25 mins on low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Let it cool down for minimum 30 mins- 1 hour before you serve them.

Serve them hot along with coconut oil and midi uppinakayi.

Other recipes prepared out of this are pathrode Khara oggarne, pathrode bendi and pathrode Ambat.

Pundi(Rice dumplings)

Here is the simple recipe for a tasty breakfast "Pundi". Again its a Manglorean recipe which has got lots and lots of versions.The recipe which I am posting today, I got it from my MIL. Its a favorite food for me and H.

Pundi with Basale Samabar is great combo. So Just try this and fall in love with it and share your experience with Pundi later.

You Need to Have:

3 cups of Parboiled rice/Kuchilakki
1 cup Coconut
5-6 cups water
Salt - as per taste

Method:-

Soak the rice in water overnight.

Parboiled rice can be replace with regular rice also. Parboiled rice will not give that richness felling of regular rice and also it is good for health.

Grind the socked rice with water and coconut in a mixer/grinder to the size of small rava just like we do for idli as show below:
Now add salt and the water to mixture . transfer into a heavy bottomed pan.

Keep stirring.Let the flame be medium and Keep stirring from the bottom.

It will take about 7-8 mins to a single mass and the consistancy should be enough to roll out into small balls.Turn of the flame.

Make small balls out of cooked rice mixture .
Transfer them to cooker and cook or steam just like idli for 30-35 mins.


It can be served with any type of Smabar, chutney or with just oil(Coconut oil) and pickle...