Pundi Recipe – Rice Balls Recipe – Breakfast recipe – Tulunadu Recipes

Tulu Nadu or Tulunad is a Tulu speaking region spread over parts of the Karnataka and Kerala states of India. The erstwhile district of South Canara is the core of the Tulu speaking region. This region is not an official administrative region but a region inhabited by Tulu speaking people. Tulunad is the homeland of the Tuluva ethnic people. Mangalore, Udupi and Kasaragod are its important cities.

Here is a super easy yummy and healthy breakfast recipe which is common breakfast prepared by Tuluva people from decades. Tuluva people most of the times use rice as their main ingredient in their kitchen, let it be breakfast or meal, rice is the main course or them. Rice gives lot more stamina than having any other breakfast. Keeps you on for your work till noon, also helps your kids to concentrate in their studies till noon.

Let us learn how to make Pundi(Tulu) which can be called as rice ball in English for better remembrance for people out o Tulunadu.

This healthy breakfast recipe Pundi can be served with Daal Tove, Sambar , egg curyy, Fish curry or chicken curry. This pundi goes well with all of these curries.

Recipe of Pundi/ Rice Ball

Preparation time: 7 to 8 hours minutes/ over-night soaking Cook time: 20 minutes Serves: 3

Ingredients: 11/2 cups of boiled rice/parboiled rice1 cup of grated coconut1 cup of water salt to taste

Pre- cooking recipes:  Wash and soak boiled rice/parboiled rice over-night Grate 1 cup of coconut

Method to cook: 1.       Drain the water from the soaked rice and discard that water. Let us use fresh water for grinding rice. 2.       Put soaked dosa rice,  1 cup grated coconut and 1 cup of water in a wet grinder. Grind it for for minutes. So as to get rough paste of rice and coconut to get this consistency(shown in the pic) 3.        Take out the rice paste from wet grinder to pan just to fry it for minutes in order bring it to the shape of a ball/any other shape. 4.       Turn off the flame once you reach this point. 5.       Divide the rice paste into 12 rice balls. 6.       Now, let us give a shape to it like this… 7.       Place idli steamer on medium flame with 1/4 amount(when compared to the size of the steamer) of water to steamer. 8.       Let the water to boil. Place the rice balls on the steamer plate. 9.       Cover the lid and steam the rice balls for 12 – 13 minutes. 10.    After steaming for 12 – 13 minutes, take out the Pundi/rice balls and serve it with chutney/sambar/ egg curry/ chicken curry/fish curry. These pundies matches well with any of these mentioned curries.

Step by step photos showing method to cook Pundi/Rice Ball:

1. Drain the water from the soaked rice and discard that water. Let us use fresh water for grinding rice.
2. Put soaked dosa rice, grated coconut and 1 cup of water in a wet grinder. Grind it for for minutes. So as to get rough paste of rice and coconut to get this consistency(shown in the pic)
3. Take out the rice paste from wet grinder to pan.
4. Turn on the flame, switch to medium, let us fry the rice paste for few minutes in order to bring rice paste to the shape of a ball/any other shape. Keep on sauteing, do not let the rice paste to burn at one side!  
   

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5. Turn off the flame once you reach this point
6. Making Pundi from rice paste: Divide the rice paste into 12 rice balls.
7. Now, let us give a shape to it like this…

• Take one amount among 12 others.

• Try to make a ball this way

• Press gently…

• Just push in the middle… to give a perfect shape to Pundi/Rice ball

• Repeat the process and rice balls will look like…

8. Place idli steamer on medium flame with ¹/₄ amount(when compared to the size of the steamer) of water to steamer.

9. Let the water to boil. Place the rice balls on the steamer plate.

10. Cover the lid and steam the rice balls for 12 – 13 minutes.

11. After steaming for 12 – 13 minutes, take out the Pundi/rice balls

12. Serve it with chutney/sambar/ egg curry/ chicken curry/fish curry. These pundies matches well with any of these mentioned curries

Paneer Roll – Evening Recipes

Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an un-aged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

Here is an awesome moth watering recipe of paneer that is Paneer Roll, which can be made as evening mild food. Yummy homemade paneer roll in minutes. Making family happy becomes easy with healthy yummy delicious mouthwatering food at home.

Paneer Roll Recipe

Preparation time: 25 minutes

Ingredients: 1 cup = 250 ml For filling: 2 tablespoon of coconut oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger ½ cup chopped onion ½ tablespoon finely chopped green chilly ½ cup chopped tomato ¼ teaspoon red chilly powder ¼ teaspoon coriander powder ¼ teaspoon turmeric powder ¼ teaspoon garam masala powder 100g paneer ¼ cup water 2 tablespoon finely coriander leaves Salt to taste For roti: 1 cup maida/all purpose flour 1 teaspoon coconut oil salt to taste water as required(as same as chapathi dough)

Chopping and cutting: Chop all the vegetables mentioned in the ingredients before you start to cook for easy cooking cut paneer cubes into smaller cubes

Method to make Paneer Roll with step by step photos:

1. First let us prepare the dough for roti pour the all purpose flour/maida, salt, and coconut oil(I used extra virgin coconut oil) into a bowl and mix the ingredients together… Stir the mixture until it’s soft and supple… Add the remaining water slowly, stirring until it’s fully combined… Keep the dough for 10 minutes.
2. In the meantime, place the frying pan on the medium to low flame. Pour 2 tablespoon of coconut oil or any other edible vegetable oil. I used extra virgin coconut oil.
   
3. When oil gets hot enough add garlic and stir for 2 minutes until garlic gets slightly brown color.
4. After that add finely chopped ginger to it. Stir for 2 minutes.
5. After  frying ginger for 2 minutes, add chopped green chilies to it. Keep stirring constantly, don’t let it burn.
6. Fry green chilies for a minute and add finely chopped onion to it. Keep stirring.
7. Continue stirring until onion gets slight brown color.
8. Then add chopped tomatoes to it and fry for 5 to 6 minutes till tomatoes gets fully smashed. 
9. Once the tomatoes gets fully smashed , add all the spice powders in the mentioned in the ingredients such as red chilly powder, turmeric powder, garam masala powder, coriander powder and continue stirring for 6 to 7 minutes in a low flame.
10. Add paneer cubes to the masala. Remember after adding paneer to the masala it is enough to cook 2 to 3 minutes. Otherwise paneer cubes gets harder and looses its taste.
11. Add salt as required and then finally garnish it with coriander leaves. 
12. After  cooking masala, let us do roti to make Paneer Roll.
13. Place the tawa on flame at medium to low flame. Fry the roti’s on both the sides.
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    Then place the paneer masala in the centre of roti and top it with onion slices.

15. Start rolling the sides of roti.
16. Here is your yummy delicious homemade Paneer roll 

Serve the paneer roll with tomato ketchup.