Sunday, August 19, 2007

Rice Kadubu


This is one of the all time favouties of my brother and myself.

In my athe's house in mangalore only the sweet variety is made and they use turmeric leaf instea of banana leaf.. we could never get adjusted to the smell of turmerich leaf thou...

This is my entry for Jhiva of Rice by Sharmi


Banana leaf - hold for a sec on open flame so that the texture of the leaf softens. This is required as the leaf shold not tear while folding.

For the covering:

Rice - 2 cups (soaked in water for 2 hrs)
scrapped coconut - 1.5 cups

For the khara stuffing:

toor dal - 1 cup (soaked in water for 2 hrs)
urad dal - 1 cup (soaked in water for 2 hrs)
scrapped coconut - 1 cup
green chillis - finly chopped - 2 tbsp (add more if you like spicy)
coriander leaves - finely chopped - 3 tbsp
ginger - grated - 1"
red chilli powder - 1 tbsp - optional
hing - 1 pinch
mustad - 1tsp
urad dal - 1tsp
red chillis - 5
oil - 1 tbsp
curry leaves - 6 - 7
lemon juice - 3 tbsp

For sweet stuffing

scrapped coconut - 1.5 cups
jaggery - gratted - 1 cup
cardomom - crushed - 2 tsp


Grind the rice and coconut and salt to a coarse thick mixture adding only little amount of batter.
Keep it aside.

For the khara kadubu:
Grind the toor dal and urad dal into a coarse mixture ( again with no or minimal water)
Grind half of cocunut, half of green chillis, half of corinader, ginger and hing into a fine paste.
Add this to the toor dal + urad dal mixture.
mix in the remaining scrapped coconut, coriander leaves, green chillis and salt.
Put the tadka of mustard, urad dal, red chillis, curry leaves in the oil and pour it on the above
Mix in the lemon juice.
I like it more spice so have added a bit of red chilli powder.

For the sweet kadubu:
Mix all the ingrdients together.

Now take leaf. And put 2 tbsp of rice flour batter on it.

Flatten the batter with your hand on the leaf.

Take 1 tbsp of khara / sweet (sihi) mixture and put it on one side of the batter as shown

Close the leaf.

Once you have 10 - 12 kadubu ready you can keep it for steaming. Cook these kadubu like how you cook the idlis.

(you need to cook for 20 - 30 mins)

Take the kadubu off the flame.

Remove from the banana leaf covering.

Serve hot

One spoon of coconut oil on the khaara kadubu tastes yummmmmmmm.

Try it out and let me know how it tasted :)