Pundi Gassi (Rice Dumplings in Gravy)
A breakfast or dinner classic from the Bunt community of Coastal Karnataka, Pundi are spherical steamed rice dumplings, while Gassi is a coconut-based gravy.
About this dish
A breakfast or dinner classic from the Bunt community of Coastal Karnataka, Pundi are spherical steamed rice dumplings, while Gassi is a coconut-based gravy. The Pundi are made by cooking broken rice or cream of rice into a thick mush before shaping them. The dish represents the ingenious use of rice in multiple textures within a single meal, typical of the Tulu Nadu region.
Ingredients
For the Pundi (Dumplings)
- 2 cups Idli Rava (Cream of rice) or soaked & coarsely ground rice
- 4 cups Water
- 1 cup Fresh grated coconut
- 1 tsp Salt
- 1 tsp Oil
For the Gassi (Gravy)
- 1.5 cups Fresh grated coconut
- 8 Dry red chillies (Byadagi + Guntur mix)
- 1 tbsp Coriander seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Turmeric powder
- 1 small ball Tamarind
Gassi Tempering
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2 sprigs Curry leaves
- 1 small Onion, finely chopped
Method
- 1
Cook the Pundi Base
In a large heavy-bottomed pot, bring 4 cups of water to a boil with salt and 1 tsp oil. Gradually add the idli rava and grated coconut, stirring constantly to avoid lumps. The mixture will thicken rapidly into a heavy dough.
- 2
Cool and Knead
Once the mixture leaves the sides of the pot, transfer it to a plate. Let it cool just enough to handle. Grease your palms with oil and knead the warm dough briefly to ensure a smooth, crack-free texture.
- 3
Shape the Pundi
Take lemon-sized portions of the dough and roll them into smooth balls. Traditionally, a small thumb indentation is made in the center of each ball to help it steam evenly and hold the gravy later.
- 4
Steam the Dumplings
Place the balls in a steamer basket or idli cooker. Steam on medium-high heat for 12-15 minutes. The Pundi are done when they look slightly glossy and feel firm but springy to the touch.
- 5
Roast Gassi Spices
While the pundi steam, roast coriander, cumin, fenugreek, and dry chillies in a drop of oil. The fenugreek should just turn aromatic; do not let it turn dark brown.
- 6
Grind the Gassi Masala
Blend the roasted spices with fresh coconut, turmeric, and tamarind into a very smooth, fine paste. Add water as needed to achieve a consistency similar to heavy cream.
- 7
Simmer the Gravy
Pour the ground paste into a pot, add 1 cup of water and salt. Bring to a gentle boil. The tamarind provides the necessary tang to cut through the rich coconut milk.
- 8
Tempering the Gassi
Heat coconut oil, splutter mustard seeds, and sauté onions and curry leaves until the onions are dark golden brown. Pour this over the bubbling gravy to finish.
- 9
Combine or Serve Separate
You can either drop the steamed Pundi into the Gassi and simmer for 2 minutes to let them absorb the flavor, or serve the hot Pundi on a plate with the Gassi poured generously over them.
Notes & variations
- If using raw rice instead of rava, soak for 4 hours and grind to a coarse semolina-like consistency.
- Ensure the pundi dough is cooked thoroughly in the first step, or the dumplings will be gummy.
- Gassi can be made with vegetables like yam or drumstick if preferred.
- Steamed pundi can be frozen and re-steamed later for a quick meal.
Serve with
The Gassi itself, but extra spicy coconut chutney is a great addition.
Cook's note
Shape the Pundi while the dough is still warm; once it cools completely, it becomes difficult to get a smooth surface without cracks.