Here I go with my first post. With this journey I intend to re-discover my passion for food and cherish all the good dishes I have known. Like everyone I love mom's food and she has a great Mangalorean influence in her cooking. I never realized how much I loved these cuisines until I had to stay away from home. Now its been more than 6 years and older I grow, more I crave for her food.
One such dish is "Arisina eLe Kadubu". I take the liberty to name this dish as "Turmeric leaf dumplings" ( as I have no clue what would suit this better ). Main essence of this dish is the flavor that turmeric leaves give to this dish.
I have grown seeing turmeric plants in the backyard. The picture shows how turmeric leaves would look. The dish tastes best when prepared with fresh leaves.
This blog is dedication to my sweet mom. This is about a dish that my all time favorite. This gets cooked every time visit my parents.
Here we begin with the preparation procedure:
Ingredients
6-8 Turmeric leaves
1 cup rice
1/2 cup Grated coconut
For stuffing
1/ cup Jaggry
1 cup Grated coconut
4-5 Cardamom
few pinches of salt
Method
1. Soak water for about 2 hours.
2. Grind rice with the coconut to consistency little ticker than dosa.
3. For the stuffing Heat jagarry in a pan with little water.
4. Once all the jaggary dissolves add grated coconut and stir it for 5 mins
in medium flame.
5. Make a powder of cloves and add it to the mixture.
6. Finally add few pinches of salt and mix well.
"Kadubu" / Dumpling Preparation
7. Smear the rice dough prepared for outer covering on leaves as shown in the picture.
8. Keep dumpling in the middle and fold the leaves as shown in the picture.
9. Now bake the covered leaves in steam for about 15 mins.
Notes
- I have used a tradition kadai to bake. Cooker(without weight) could also be used.
- Leaves should be arranged in such a way that the steam reaches every leaf when stacked in a vessel. The picture could give some clue on this.
Serve it hot with some ghee for the best taste.
