Undalika ( Small Rice Roundels )

Undalika is a Kannada name for this food and I prefer to call the same. This is one of the favourite dish of many in Dakshina Kannada/South Canara/Malenadu.

Undalika is mostly prepared during the rainy seasonason. The hot roundels are just tossed with mustard seeds using coconut oil and it is one of the healthy food because it is steamed. Since it is in round shape we call as Undalika. Unde means round.
I Have used raw rice and simple spices like mustard seeds. This can be eaten as they are OR it can be dipped in thick coconut curry.
Most of the dishes are prepared using the rice in South Canara. Whether it is idli, dosa, appa, kadabu, Halubai, rice pudding including payasam. The reason may be South Canara Region people used to grow lots of paddy.( I should use the word " once upon a time" because it has to be told as stories to our kids the charm has gone and you rarely see paddy fields now a days). The rice production was more and the people of the house used the most of the rice grown in their field. The weather condition of that place is also helped and adjusted to consume rice. Rice is full of fiber and easy to digest too. And lots of rains used to pour down, which help the people to grow rice. But now a days growing rice is Nil. The rains have disappear, the people to work on field reduced and lot of things have changed. It is very saddening to see the other side of incline of Agriculture. hmmmm. The days are not very far that , we may have to import rice in very near future for the growing population.
Coming back to " Undalika" the rice roundels are very yummy and tummy filling.
Udupi Special " Undalika "
Let us see the recipe Now :

Things Needed :

Raw Rice : 2 Cups
Coconut : fresh grated : 1 Cup
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Green chilly : 2
Curry Leaves : 8 to 10
Fresh coconut gratings : 2 to 3 Tablespoons
Curry Leaves : 1 Tablespoon

Method:

1. Wash and soak rice for 2 to 3 hours.
2. Grate coconut and keep it aside.

3. Drain the water from soaked rice and grind rice and 2 to 3 tablespoons of fresh grated coconut.

4. Grind it as ravaa (semolina, coarsely) consistency. Remove it from mixi jar and add salt.
5. Add 1 cup of water and keep it on the fire. Stir it nicely till it gets thick consistency.

6. Now put off the fire and let the rice flour get bit cool.
7. Kneed it well and take a small portion and turn them as small balls. (The size can be very small/small).

8. Arrange these rice balls in a small bowl. Keep it in pressure cooker /or idli cooker and cook for 20 to 25 minutes.

9. Remove it from the cooker.
10. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal. Let mustard splutter.
11. Add cut green chilly and curry leaves. Fry for a few seconds.

12. Add steamed rice roundels. Mix it well and add coconut on the top.

13. Add curry leaves and shift it to the serving dish.
14. Serve with any side dish you have prepared. We had it with coconut chutney.

Note :

Do not so much water while grinding rice. You can use boiled rice instead of raw rice. Adding a bit of jaggery adds to the taste. Use of any cooking oil is optional. Adding more/less coconut is optional.
Grind the rice in rava consistency. It taste nice when turns cool also. Adding little jaggery is optional.
Time : 20 to 25 Minutes.
Serves : 3 to 4 .

Onion Sambar (Curry)

Onion Sambar is a curry and it is an easy dish. Onions are the vegetable that is available plenty in the market most of the time. Onion Sambar is an easy dish and goes well with dosa, idli, Plain rice, chapatis and all type of rotis.

I have used some onions, toor dal and simple spices.
Let us see some benefits of eating Onions in our diet.
Onions help to improve immunity and it is a rich source of Vitamin C. It helps in regulating the blood sugar level. Onions help to reduce inflammation and heal infections. Eating raw onions help to lower the bad cholesterol.
Onion Sambar/curry goes well with almost all main dishes. It goes well with Idli, dosa, roti or any type of rotis, chapatis, plain rice and even bread.
Let us see the recipe Now:

Things needed :

To Cook :
Toor dal : 1/2 Cup
Onions : 2
To grind :
Fresh roasted spices powder : 1 Tablespoon
Coconut : 3 Tablespoons
Tamarind : A small marble size
To Season : 
Mustard Seeds : 1/2 Teaspoon
Coconut /Any cooking oil : 1 Teaspoon
Curry leaves : : 6 to 8 Leaves
Ingh /Asafoetida : A pinch
To Add :
Mustard seasoning
Salt : As required
Methi Seeds : 5 to 6
Green Chilly : 1 to 2
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook toor dal in a pressure cooker.

2. Remove the outer layer of onion skin and wash onion and cut it into small pieces.

3. Grate coconut and grind it with little tamarind and fresh roasted spice powder. ( Use required water).
4. Now keep a big pan and add cooked toor dal and cut onions.
5. Add little water and cook onions for 2 to 3 minutes. Add washed and slit green chilly.

6. Add turmeric powder and salt. Mix it well and let it boil. Add methi seeds.
7. Add ground coconut mixture and mix the curry well. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and add mustard seeds seasoning and coriander leaves.

9. Serve with the main dish that you have prepared.

Fresh Sambar Powder :
Dry roast , 1/4 teaspoon of methi seeds. Add 1/2 teaspoon of channa dal. Dry roast till red. Add 2 tablespoons of coriander seeds. Dry roast for a minute. Add red chilly and a very small piece of cinnamon piece (very very small piece). Fry for minute. and add jeera and mix it well.
Add curry leaves and pinch of ingh. Put off the fire. Let it cool. Dry grind or add it with coconut and grind.

Note :

 Adding fresh roasted spices adds to the taste. Dry roast all the spices on low flame. OR you can add any brand of Sambar powder. Adding garlic is optional. Adding more/less chilly is optional.
Adding ghee to the sambar is optional. Use of small onions is optional. I have used the regular ones.
Time : 30 Minutes
Serves : 4 to 5 .