Unde kadubu or pundi gatti recipe explained with step by step pictures and a video. This is a typical Malnad style breakfast recipe and popular by name unde or unde kadubu or undlige. This is a plain version of unde kadubu prepared using rice and coconut. Sweet and spicy version of this unde kadubu is also in practice, which I will post in coming days. Unde kadubu or undlige is an easy, healthy and tasty breakfast recipe. You can serve it with either chutney or sambar or rasam.
Actually I should have posted this brekfast recipe much earlier. Because this is very common in our family and I keep preparing this often. Unde kadubu is also known as pundi gatti (tulu language) in Mangalore-Udupi region of Karnataka. But the recipe varies slightly. The recipe, which I have explained here is an authentic age-old malnad style unde kadubu. Whereas traditional pundi gatti is prepared by soaking and grinding boiled rice.
I remember my grandmother preparing unde kadubu using home made rice rava. She used to prepare rice rava at home using grinding stone (beeso kallu). Then later my mother was also using the grinding stone. As the years passed she started using a small hand held machine (a manual machine used to make coffee powder). We were very young then. Then the mixer grinder came into picture. And this is how we prepare the rice rava now.
I have made a quick video on this avalakki payasa recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 8 hours + 10 min
Cooking time: 30 min
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