Pundi

Instructions

1. Rinse 100 g of raw rice in two or three changes of water until it runs clear, then cover generously with cold water and soak for 3 hours.
2. Drain the rice well. Grind it in a wet grinder or mixie with 25 g of grated coconut and 2-3 tbsp water, pulsing to a coarse batter with the grain of fine semolina - it must not be smooth, or the dumplings turn pasty.
3. Heat 1 tsp of coconut oil in a heavy kadai or nonstick pan over medium heat. Add 0.5 tsp of mustard seeds and let them splutter, then 1 tsp of urad dal and fry 30 seconds until pale gold, then 6 curry leaves and stand back as they crackle.
4. Pour in 150 ml of water and 0.5 tsp of salt and bring to a rolling boil. Lower the heat, add the ground rice all at once and stir hard with a wooden spoon.