Konkani cuisine has some interesting flavours and variations. The use of coconut is very eminent in most dishes, be it in freshly grated form, added in as pieces to thicken the gravy or even coconut oil for that matter is used in some of the authentic Konkani dishes.
So, today I have here, one such delectable and absolutely healthy Konkani dish that is traditionally called Cabbage-aa Undi, which is basically steamed dumplings made of a delicious combination of rice, coconut and cabbage. These mildly spiced dumplings are steamed in a cooker using Idly plates and are served warm.
I have a very enterprising person here, sharing this recipe with us. She is my sister-in-law, a cousin brother's wife, who has some varied creative interests. Being a non-blogger, she shared some totally tempting pictures of her kitchen yums on her FB page, which was what made me request her to share an authentic Konkani dish for my blog page and this was the dish we decided upon :) Over to her :
"Here is a guest post for an awesome and a lovely blog :) Nanz, ur blog is simply superb..:)
Cabbage-aa Undi is a typical konkani dish usually taken for breakfast or as a snack. It is both nutritious and tasty as cabbage is used in the batter. Here goes the recipe:"
Raw Rice - 2 Tumblers ( I used the regular steel tumbler)
Boiled Rice - 2 hand full/1 cup
Cabbage - 1 big bowl of chopped cabbage (Ensure you do not to add too much of cabbage in the batter)
Grated Coconut - Whole of a small coconut
Salt - to taste
Hing/Asafoetida - 1/4 tsp
Red Chillies - 7 to 8
Turmeric/Haldi - 1/2 tsp
Tamarind - 2 to 3 pieces or 1 to 2 tsp of tamarind water.
- Soak the rice for 4-6 hours. At the end of the duration, drain out the water and keep aside the rice.
- Grind all the ingredients except cabbage and hing to form a batter of slightly coarse consistency. (like that of a idli batter.)
- Add salt and hing/asafoetida to the batter. Mix well.
- Add in the chopped and washed cabbage and mix the batter well.
- Leave it for half an hour or so before preparation.
- Grease idli plates and pour the batter into them, like idlies.
- Steam for 10 to 12 minutes on low flame.
- When done, take out the cabbage undi carefully using a spoon or a blunt knife.
- Don't take it when it is very hot.
- Cabbage-aa undi tastes yum when eaten as is or with a little coconut oil.
- Serve hot, as it tastes best this way!