Semolina / Suji Rava Oondi

I love Oondi’s which just crumble when you touch them. Normally they are made with rice soaked and ground along with coconut and salt.

They are then seasoned and Steamed

It’s mostly prepared by the Konkani community in Mangalore which is my hometown.

The Oondi’s here are made from roasted suji/Semolina, a change from the normal rice Oondi.

They can be savoured on days when one is having a fast or vrat.

Ingredients:

Semolina/Suji – 1.5 cups

Roasted on low flame for about 5 to 6 mins.

Red Chillies – 2 cut into bits

Mustard -1/2 spoon

Curry leaves-2 sprigs broken into bits

Fenugreek seeds-1/4 spoon

Grated Coconut -1/2 cup

Oil – 2 table spoons (Preferably Coconut oil)

Salt as per taste.

Method:

In a pan heat the oil and add in the mustard,fenugreek seeds,bits of red chillies and curry leaves until they splatter and give a nice aroma.

Now add the Suji rava, Grated coconut and salt.

Mix well and then slowly add in 2.5 cups of warm water mixing them until it thickens and is cooked.

You may add another spoon of oil if you wish.

Put off the flame and let the mixture cool a bit.

Now take a table spoon of the cooked mixture on your wet palms and make small balls or laddus of them and then with the help of the index finger make a slight depression on the Oondi.

Transfer the Oondi to an utensil and steam them in a steamer or pressure cooker(without the vessel) for about 15 to twenty minutes.

The Oondi’s are now ready.

Now in a steamer or a pressure cooker place

This helps the Oondi to cook evenly and also gives a look to the delicacy which is enjoyed with chutney.

Red chutney for the Oondi’s:

Ingredients:

For the chutney:

Grated coconut – 1/2 cup

Red chillies – 4. ( you may take 2 each of Guntur and bedgi chillies, the former gives the required spice and the latter gives the lovely colour).

Tamarind – pea sized

Oil – 1 table spoon(preferably coconut oil)

Asafoetida – 2 to 3 pinches.

Water – 1/2 cup

Salt per taste

For the seasoning or tadka:

Mustard seeds – 1/4 spoon

Curry leaves – 2 sprigs

Oil – 1 table spoon(preferably coconut oil)

Method:

In a moxie jar grind the ingredients mentioned above for the chutney. Transfer it to the bowl and then season the ground chutney with the above mentioned seasoning.

Mix well before serving and Enjoy the delicacy with the red chutney.