Basale Pundi | Smruthi

A simple and hearty breakfast dish featuring rice dumplings immersed in a flavorful Malabar spinach and coconut masala gravy. Basale Pundi combines the subtle earthiness of spinach with the rich, aromatic flavors of a Malabar coconut masala. The soft rice dumplings soak up the spices, making it a comforting and nutritious meal that is perfect for a wholesome start to your day.

Basale Pundi

Method:

1. Prepare Rice Dumplings (Pundi):
   • Soak Rice: Wash and soak ½ cup dosa rice for 5 hours or overnight. Drain the water completely.
   • Grind Rice: Transfer the soaked rice into a mixer jar. Add 1⁄4 cup water and salt to taste. Grind to a smooth paste.
   • Cook Mixture: Transfer the batter to a kadai. Add ½ cup water and mix well, ensuring there are no lumps.
   • Stir and Thicken: Cook over medium heat, stirring continuously to prevent lumps. Keep stirring until the mixture thickens, starts to separate from the pan, turns non-sticky, and holds its shape.
   • Shape Dumplings: Allow the mixture to cool slightly. When still warm, wet your hands and shape the mixture into small balls. Set aside.
2. Prepare Gravy:
   • Tamarind Extract: Soak tamarind in ½ cup warm water for 20 minutes. Squeeze out the extract and discard the pulp.
   • Boil Spinach: In a kadai, add 2 cups of water, tamarind extract, salt to taste, and 1/8 tsp turmeric powder. Bring to a boil.
   • Cook Spinach: Add the chopped Malabar spinach leaves. Cover and cook on medium to low flame for 25 minutes.
   • Add Dumplings: Add the prepared rice dumplings to the kadai and cook on medium to low flame for 12 minutes.
3. Prepare Coconut Masala Paste:
   • Fry Spices: In a tadka pan, heat 2 tsp coconut oil. Add garlic clove, split urad dal, cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, dry red chilies, asafoetida, and turmeric powder. Fry until aromatic.
   • Grind Masala: Transfer the fried spices to a small mixer jar along with grated coconut. Grind without water first, then gradually add ½ cup water and grind to a smooth paste.
4. Combine Gravy:
   • Add Masala Paste: Once the rice dumplings are cooked, add the prepared coconut masala paste. Add a small piece of jaggery and 1⁄4 cup water if needed. Adjust salt to taste.
   • Cook Gravy: Mix well and cook on low flame for 4 minutes. Switch off the flame.
5. Prepare Tempering:
   • Tempering: Heat 2 tsp coconut oil in a tadka pan. Add mustard seeds, curry leaves, and dry red chili. Let them splutter.
   • Add to Gravy: Pour the tempering over the prepared gravy and mix well.
6. Serve hot with rice or enjoy as a standalone dish for breakfast.

Note: 1 cup = 250 ml

Watch this recipe here – Basale Pundi

Smruthi is currently based in Mangalore, Karnataka, with her roots in Soorambail, Kasargod, Kerala. She holds an MSc in Physics and currently works as a physics tutor while also creating content for her passion project, Shashi’s Adukkala47.

Shashi’s Adukkala47 is inspired by her mother, Shashi, whose love for cooking and sharing recipes deeply influenced Smruthi. The name ‘Adukkala’ means ‘kitchen’ in Malayalam, and the number ’47’ represents her mother’s age when she passed away. Smruthi learned the art of cooking from her mother, who cherished preparing healthy and delicious meals and documenting her recipes in a cherished cookbook. Through Shashi’s Adukkala47, Smruthi continues her mother’s legacy, sharing her love for traditional, heartfelt cooking with the world.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}