A Food Tale of Two States and One Sweet Memory

A taste of my Land: Ukadiche Modaks and Sweet Pundi(Oondi)

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A Taste of My Land

I am born and raised in Maharashtra, it’s where my friends, school and daily life belong.

But during my childhood, every summer, I stepped into a different world in Mangalore (Karnataka), a world of coconuts, jackfruit trees, temple bells and the scent of Mallige (jasmine flower)

Two places, two languages, one heart that calls them both home. ❤️🏠

Two states that while sharing a border had entirely different cultures, languages and food styles. Both have shaped me in ways I’m still discovering.

Growing up in a home where ghee met coconut oil, where bhakri met neer dosa. I learned that food isn’t just sustenance. It’s a memory. It’s identity. It’s a bridge between generations and traditions.

Regional food wasn’t just regional, it was deeply personal. And I feel blessed that I got to experience both, in harmony and with love.

Sweet Dumplings, Two Names, One Emotion

Different versions of the same dish made of same ingredients, have stayed with me more than most.

One from my place of birth and the other from the place of my lineage.

Ukadiche Modaks in Maharashtra and Sweet Pundi/Sihi Undi (ಸಿಹಿ ಉಂಡಿ) in Mangalore.

On one hand, there’s the yummy Ukadiche(steamed) Modak. During Ganesh Chaturthi, these soft, steamed dumplings are made with finely ground basmati rice flour, filled with a warm mixture of grated coconut, jaggery and cardamom. Shaped like little temples dome, they’re a symbol of devotion and are offered as prasad to Lord Ganesha.

Well… that’s just the bahana (excuse). Let’s be honest after the prayers, they go straight to the bhakts’ (devotees) tummy land.

Then there’s Sihi Undi/Sweet Pundi from the Konkani Mangalorean side, a simpler, rounder version made with the same ingredients jaggery, coconut, rice (sometimes even red rice) but softer, more rustic. Often steamed in large batches on festival mornings like Nagara Panchami or Gowri Habba, they don’t need molds or precision. Just need the quiet rhythm of a hand spiraling in gentle circles.

The funny thing is that a Taste That Builds Identity are the same dish. A sweet coconut-jaggery core, wrapped in warm, steamed rice dough.

But one is shaped with precision, the other kind of shapes itself while spinning between palms.

One comes neatly on a plate with a dollop of ghee, the other on a banana leaf.

These dumplings aren’t just about taste. They’re about the homes I carry within me.

The quiet joy of belonging to two worlds at once.

I feel incredibly lucky to have known both. To have eaten MODAKS in the rhythm of Marathi Aartis and SWEET PUNDI with the background score of Konkani and Kannada bhajans.

In the end whether it’s Ukadiche Modak, Sihi Undi/Sweet Pundi, Kozhukattai or Kozhukatta (I hope I got those names right — blame Google if not!) these sweet rice dumplings are more than just food. They’re emotion, identity and memory all rolled into one huge-ball of sweet comfort.

Reflection on the taste of Regional Food on One Plate Story 😄

They remind me of who I am, a part Maharashtrian, part Mangalorean, entirely wrapped in love and sweetness.

They taught me the same lesson that our hearts should be filled with love, just like the sweet stuffing inside.

They lived tradition, even if it looks different on the outside, always holds the same core of love and respect.

This is my regional food love story between two states. Two places, two recipes and just my one loving heart.

ALWAYS FULL, ALWAYS GRATEFUL

Thankyou and truly appreciate Kakoli Aster♡ for this cute nostalgic regional food challenge 🫶

[embed]*A Taste of My Land — A Writing Challenge🌍 *🍲 What’s a dish that shaped your story? medium.com