Kadubu - Sweet & Savory / Spicy varieties
KADUBU - specialty food from the state of Karnataka (in the cities of Bengaluru, Mysore & Shivamogga regions) prepared on special festivals such as Bheemana Amavasya, Naga Panchami and Vinayaka Chaturthi.
Kuchhida Kadubu / Sweet Kadubu
INGREDIENTS & METHOD
INGREDIENTS & METHOD
FOR OUTER LAYER - 1 cup rice flour, pinch of salt and 2 cup water.
- In a large pot, bring water to boil by adding salt. Simmer heat and slowly add flour at once in the centre and leave it for 3-4 mins.
- Stir the mix till it looks like a dough and the dough is separated from the pot. Remove from heat & allow to cool.
- Knead the dough well, pull out small balls and roll into small circles (dust with rice flour if required), place a spoonful of filling in the centre, close sides and steam for 12-15 mins
FOR SWEET FILLING - 1 cup grated coconut, 1/2 cup jaggery powder, 1tsp. cardamom powder, 1/2 tsp. poppy seeds or sesame seeds
- Dry roast coconut, poppy or sesame seeds
- Add jaggery powder and cook until water evaporates
- Remove from heat, add cardamom powder and mix well
- Allow to cool before filling.
Nuchinunde (ನುಚ್ಚಿನ ಉಂಡೆ) / Dal Dumplings / Spicy Kadubu
 |
| Prepared using different dals (toor dal, chana dal & moong dal), grinded with other spice ingredients and steam cooked |
For spicy Gravy – 1-2 cups thick curd/plain yogurt, salt to taste, pinch of hing & turmeric powders, green chilli & pepper to taste, 2 tbsp. grated coconut & 1/2 tsp. cumin seeds.
For garnishing – 1 sp. Oil, few curry leaves, ½ sp. mustard seeds & pinch of hing.
For grinding masala – green chilli to taste, ½ sp. Ginger powder, ½ sp. Jeera seeds, desiccated coconut (as per your dietary requirements).
Method – Heat oil in a pan or vessel and season mustard seeds, curry leaves, turmeric powder and hing. To this add your grinded masala and yogurt, add salt and mix well. Simmer for few minutes and serve with nucchina unde and rice.
For garnishing – 1 sp. Oil, few curry leaves, ½ sp. mustard seeds & pinch of hing.
For grinding masala – green chilli to taste, ½ sp. Ginger powder, ½ sp. Jeera seeds, desiccated coconut (as per your dietary requirements).
Method – Heat oil in a pan or vessel and season mustard seeds, curry leaves, turmeric powder and hing. To this add your grinded masala and yogurt, add salt and mix well. Simmer for few minutes and serve with nucchina unde and rice.
Ingredients (for nucchina unde) – 1 cup toor dal, 1/2 cup channa dal, handful of grated coconut, green chilli to taste, small piece of ginger, salt to taste, pinch of turmeric powder and hing to taste.
Method – Wash and soak dals for 1 hour. Grind with other ingredients to coarse texture. Shape the mixture and steam cook for 15 minutes. In a serving bowl, place 1-2 steamed balls and pour spicy gravy on top and serve hot.