Varai Undi

Tried this recipe from Anupama Bhat’s @shadrasa_cooking_channel and it came out absolutely perfect!
Perfect for Ekadashi and other auspicious days when rice is avoided. This humble dish is simple, sattvic, and so comforting. We paired it with Godda Ravo which is my absolute favourite.
Some of the commonly made dishes during these days include Rulam, Rulam Idli, Pohu, and Varai Idli. This will definitely be part of my list from now on.

Ingredients
Varai – 2 cups
Water – 3 cups
Grated coconut – 2 cups or 1 whole coconut (tender coconut tastes even better)
Salt to taste

For seasoning
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp

Method
Soak the varai overnight.

The next morning, pulse the soaked varai coarsely. Pulse the grated coconut as well. Mix both together and add 3 cups of water.

Heat coconut oil in a thick kadai. Splutter mustard seeds and urad dal. Add the prepared mixture along with salt to taste. Keep stirring continuously until the mixture thickens and starts leaving the sides of the kadai.

Dip your hands in water, shape the mixture into round balls, and make a small dent in the centre. Steam in a steamer for about 30 minutes

Serve hot with Godda Ravo or pickle.