Entree: India – Mangalorean – ಪುಂಡಿ ಗಾಸ್ಸಿ ➤ Pundi Gassi (Rice dumplings served in a spicy coconut-based Mangalorean curry)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 22 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- For the pundi (rice dumplings):
- 2 cups (400 g) short-grain rice
- 1 cup (80 g) grated fresh coconut
- 1 tsp (5 g) salt
- 1 to 1-1/2 cups (240–360 ml) warm water, as needed to form dough
- For the gassi (curry):
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) fenugreek seeds
- 10–12 curry leaves
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 green chilies, slit
- 1 cup (80 g) grated fresh coconut (for spice paste)
- 2 tbsp (14 g) roasted coriander seeds
- 1 tbsp (7 g) roasted cumin seeds
- 4–5 dried red chiles, toasted (adjust for heat)
- 1/2 tsp (1 g) ground turmeric
- 1 tbsp (15 ml) tamarind paste (or to taste)
- 1 cup (240 ml) light coconut milk
- 1–1/2 cups (360 ml) water, or more to adjust consistency
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped cilantro for garnish

Instructions

1. Rinse 2 cups (400 g) rice until water runs clear, then soak 4 hours. Drain and grind with 1 cup (80 g) grated coconut, 1 tsp (5 g) salt and 1 cup (240 ml) warm water to a slightly coarse, sticky dough. Add more water if needed. Shape into lemon-sized balls (about 12–16 pundi). Set aside.
2. Steam the dumplings for 12–15 minutes until firm and cooked through. Remove and keep warm.
3. While dumplings steam, dry-roast 2 tbsp (14 g) coriander seeds, 1 tbsp (7 g) cumin seeds and 4–5 dried red chiles until aromatic; cool and grind to a coarse powder. Reserve.
4. In a blender, combine 1 cup (80 g) grated coconut (for paste) with the roasted spice powder and 1/4 cup (60 ml) water to make a smooth coconut-spice paste. Set aside.
5. Heat 2 tbsp (30 ml) coconut oil in a deep skillet over medium heat. Add 1 tsp (5 g) mustard seeds and 1/2 tsp (1 g) fenugreek seeds; when mustard seeds pop, add 10–12 curry leaves and the 1 medium (170 g) chopped onion. Sauté until translucent and lightly browned, about 6–8 minutes.
6. Add 2 medium (225 g) chopped tomatoes and 2 slit green chilies; cook until tomatoes break down, about 6 minutes. Stir in 1/2 tsp (1 g) turmeric.
7. Add the blended coconut-spice paste and fry for 3–4 minutes, stirring so it doesn’t stick. Add 1 tbsp (15 ml) tamarind paste, 1 cup (240 ml) light coconut milk and 1–1/2 cups (360 ml) water; bring to a gentle simmer.
8. Season with 1 tsp (5 g) salt and 1 tsp (4 g) sugar if using. Simmer the gassi for 8–10 minutes so flavors meld and curry thickens slightly.
9. Gently add steamed pundi to the simmering gassi, coat them carefully and simmer 5–7 minutes so dumplings absorb flavors. Adjust salt and consistency with water if needed.
10. Garnish with 2 tbsp (30 ml) chopped cilantro and serve hot with additional steamed rice or as part of a Mangalorean meal.