Marwai Pundi is one of those combinations where the two parts belong together. Soft steamed rice dumplings, a coconut curry with roasted spices, and marwai bringing their own flavour to the pot. The little dent in each pundi gives the curry somewhere to settle, and that is such a lovely part of eating it.
The version I am sharing here belongs to my Salian family’s Hindu recipes. I also want it to sit alongside the Crasta family and Mai’s Catholic recipes, where you can find it under the name Kube Mutli. Both names have a place here, while this recipe keeps the Salian family version at its heart.
Nothing quite beats the marwai and pundi combination for me. Prawns are delicious in the same curry too, and without the seafood, you have Arepu Pundi. Whichever way you make it, give the dumplings a little time to take in the coconut curry before serving.
Marwai Pundi (Kube Mutli)
Ingredients
For the pundi
- 1½ cups idli rice
- ½ cup Matta rice
- ½ cup coconut
- Salt to taste
- Water, for soaking and grinding, as needed
- A little coconut oil, for greasing your hands
For the marwai ressa
- 500 g clams (marwai)
- 1 cup coconut
- 6–7 Byadagi chillies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 8 peppercorns
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- A lime-sized ball of tamarind
- ½ tsp turmeric powder
- 5 garlic cloves
- ½ onion, chopped
- Salt to taste
- 1 tsp coconut oil, for roasting the chillies
- Water, for grinding and cooking, as needed
For the onion base
- 1 large onion, chopped
- 2 tbsp coconut oil
Instructions
Method
- Wash both varieties of rice and soak them in water for 4–5 hours. Drain, then grind with the coconut and salt to a semi-smooth paste, adding water as needed.
- Transfer the rice paste to a thick-bottomed pan. Cook over medium heat, stirring, until the extra moisture evaporates and the mixture forms a thick dough.
- When the dough is cool enough to handle, grease your hands with a little coconut oil. Shape it into balls and press your thumb into the middle of each one to make a dent.
- Steam the pundi for 30 minutes, then set aside.
- Roast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds and peppercorns. Roast the Byadagi chillies in 1 tsp coconut oil.
- Grind the roasted spices and chillies with the coconut, turmeric, tamarind, garlic and chopped half-onion to a smooth paste, using a little water.
- Heat 2 tbsp coconut oil in a large saucepan. Add the large chopped onion and fry until golden brown.
- Add the ground coconut masala and water to reach your preferred curry consistency. Add salt sparingly and bring to a boil, remembering that the clams and their cooking liquid will add saltiness.
- Add the steamed pundi and simmer for a few minutes.
- Wash the clams well, brushing away any sand from the shells. In a separate pan, cook them with a little water until their shells open. Discard any that remain closed after cooking.
- Add the cooked clams and their cooking liquid to the pundi curry. Bring it back to a boil, then switch off the heat.
- Let the pundi take in the curry briefly, then serve.
Notes
- Keep the curry thicker if serving soon. The pundi absorb liquid as they sit, so a thinner curry works better when preparing it ahead.
- For Arepu Pundi, leave out the clams and their cooking liquid. Adjust the water and salt to suit.
- Prawns can replace the clams. Cook them in the curry until cooked through; do not use the shell-opening method for this variation.
For the rice dumplings on their own, find my Nesal Pundi recipe.
