Terya panna undi is also a delicacy of Konkani’s next to Pathrovodo. Konkani’s usually prepare the dish from taro/arvi leaves. No tender stem of the leaves is used in the preparation. The arvi leaves are usually seen growing on the banks of paddy fields. To remove the itchiness of the leaves either star fruit, bilimbi or tamarind is used. We have it along with coconut oil or ghee. You can have this dish as a breakfast, side along with rice, or as an evening snack. Various other dishes like terya panna undi bhajilli, or terya panna undiyae ukkari are also prepared by us from left over undi. All the three dishes have different taste and flavour. No onion and garlic used in the preparation of the dish.
Ingredients
You need
- 1 bunch of taro/arvi leaves (Terya pann)
For the batter preparation
- 1 cup raw rice
- 1/4th cup par boiled rice (Optional usually not added but some recipes add. I have added it in my recipe. You can also add phova or rice flakes as well).
- 4 to5 tbspns of grated coconut
- 3 number of big size star fruit (‘Carmbal’ in Konkani), or you can use bilimbi or tamarind as well
- 6 to 7 red chillies
- ½ tspn Asafoetida
- 1 small spoon turmeric powder
- Water as required
- Salt to taste
Method
Remove the veins and wash the taro/arvi leaves. Cut them into small pieces and keep aside.
Wash and soak both the rice varieties together for 3 to 4 hours. Add the soaked rice and the rest of the ingredients for the batter preparation into the mixer grinder and grind to a coarse paste. See that you add only very little water for grinding so that your mixer does not get stuck.
The batter for the preparation of terya panna undi should be of thick and only slightly watery consistency. You should be able to make soft balls of undi with this batter.
Add the cut leaves into the batter and mix well. After it has been uniformly mixed add little more water to make it to the desired consistency.
Now keep an idili steamer on the stove. Place banana leaves on top of the perforated lid (you can even use a wide mouth container that fits inside your steamer. Banana leaves are kept as they add to the flavour of the dish). Make small balls of the batter and place it on the banana leaves as shown in the photograph.
Once the steamer has been filled with sufficient number of undi’s cover them with another banana leaf. Now close the lid of the steamer and steam cook for 45 minutes to one hour. After the specified time poke a toothpick to see if they are cooked. If the tooth pick comes out clean then your undi’s are cooked. If not keep for another 10 to 20 minutes.
Once cooked transfer from the steamer onto a plate.
Your terya panna undi’s are ready to be served.
Serve them warm or cool along with coconut oil or ghee.
