Subscribe to RSSCucumber idli (Kadamb)
“Kadamb” is another dish that always I wanted to include in Aayisrecipes. But like hittu/khotte, for this, the ‘turmeric leaves’ were not available here. So I always prepared either tausalli or made these in banana leaves like this. So this was one of the dishes in “most-wanted-pictures” list. Like hittu/khotte, these pictures are also taken by my brother at my native.
“Kadamb” is a kind of idli prepared in turmeric leaves and steamed. Some people make it sweet, some bland and few people like it with a mustard-chili seasoning. At my home, I like them bland and my brother with seasoning. So Aayi always kept 3-4 for me separately and adds seasoning to others. With or without seasoning, this dish tastes amazing. The turmeric leaves give a very different and amazing aroma to this dish. Turmeric is grown almost by everyone at my native for both the leaves and the root.
Ingredient:
Cucumber(grated) 2 cups
Rice 1 cup or rice rava(idli rava) 1 cup
Coconut(fresh or frozen) 1/2 cup
Sugar/jaggery 1/2 tea spn
Salt
For lining up vessel
Turmeric leaves 5-6
For seasoning(optional)
Oil 1/2 tea spn
Mustard seeds 1/2 tea spn
Red chilies 2-3
Method:
Soak rice in water fr around 2hrs. Drain the water and spread it on a dry cloth or paper. When it becomes dry, grind it into coarse rava (alternatively, use the idli rava directly).
Mix rava with all other ingredients.
Heat oil and add mustard. When they start popping, add red chilies cut into small pieces. Add this to the above mixture and mix well (the seasoning is optional).
Arrange two turmeric leaves in following manner.
Keep a handful of mixture in the center.
Fold the leaves very tightly.
Line these in a cooker vessel with the folded leaves downwards.
Steam for around 10mins.
While serving, discard the leaves. Serve with asafoetida chutney.
Serves : 3-4
Preparation time : 45mins (excluding the grating of cucumber)
Wowwwww, kadamb….I can get the aroma all the way here….this is a must- have on my list now when I go to India…I had almost forgotten this konkani speciality…thanks for reminding me, Shilpa!
October 28th, 2006 at 9:02 pmLook at these exquisite recipes coming out, i never had any idea about this dish. Thank you for the recipe Shilpa.
October 28th, 2006 at 11:51 pmBig thank you to your mother and your brother for getting these recipes to us.
October 29th, 2006 at 11:14 amshilpa-and shilpa’s aayi! these are gorgeous! turmeric must be a very beautiful plant, to have leaves like these and give birth to such dishes…
October 29th, 2006 at 8:20 pmBTW i also love your mother’s steamer:-)
Your site is superb. I make it a point to visit it daily. You are giving us not-so-common recipes with thorough procedure.
October 30th, 2006 at 3:38 amwow! more authentic dishes!!
what is the consistency of the “stuffing”? Are all the ingredients dry or is there any water added to make a dough?
I ask as if I am going to get turmeric leaves to make these – sigh! All these unusual dishes and I can only drool over the pictures and imagine how it must taste.
cheers!
October 30th, 2006 at 2:40 pmThanks to you all for your wonderful comments
.
SH, water is not added to the stuffing. Even if water is added in small quantity, the stuffing comes out (The mixture leaves some water when mixed) . You can make this in Banana leaves as I did here, but only thing is, it wont be as tasty as the original kadamb with turmeric leaves
.
October 30th, 2006 at 3:29 pmAmazing Shilpa. Love your aayi’s kadamb. Thanks for sharing! looking forward to more recipes from aayi.
October 31st, 2006 at 5:59 amHi Shilpa,
I have become a big fan of your recipes! Currently I am based in Finland, so I have a limited access to the Indian ingredients, but I have tried some of your recipes – Kadamb, Dates cake and a few coconut based gravys and all of them were awesome! And I am planning to try out all possible recipes!
Continue the good work
-Sangeeta
February 10th, 2007 at 1:56 pmHi Shilpa,
April 25th, 2008 at 12:32 amI have been wanting to leave a msg for quite sometime now… I regularly visit ur blogs.. everyday evening 5 pm…. to plan my cooking for the night…i have never cooked before my marriage.. very ocasional… now having to cook daily.. i sit b4 thefridge for an hr or so to make up my mind about the menu…. your blogs are a saviour!!! keep up the going!! thanks a lot too!!
HEY SHILPA,
I LOVED YOUR WORK, VERY ELABORATE AND VERY VERY GOOD. KEEP IT UP. WILL BE COMING BACK OFTEN NOW.
JAAJI
July 7th, 2008 at 5:10 pmFirst time I’m posting a message to any cooking site. But after seeing this I couldn’t help it. Such a natural and traditional dish, I’ll definitely try this. In fact i got this site for the Curry leaves chutney, that also look great and original. Thanks a lot for the effort in making the site and the content so original, Congrats!
October 4th, 2008 at 12:15 pmdear shilpa,
January 3rd, 2009 at 7:54 amlovely recipes.My mother does sheppi bhajji goad(sweet) sannan.
1 cup dil leaves(sheppi bhajji)
1 cup raw coconut
1cup rice rawa/roasted gava (wheat)rawa
Jaggery to taste,a pinch of salt,pieces of cashewnut
Method
Grind dill leaves,coconut,jaggery together and then add rawa and cashewnut.
Steam it in a flat container.Takes a little more time then normal idlis.
Tastes great with ghee.
can we make it without haldi paan shilpa?
Shilpa: Yes, you can use banana leaf
January 3rd, 2009 at 6:12 pmHi,
Can you pls send veg recepies of all kinds, i love cooking
Thanks,
January 19th, 2009 at 9:45 pmVidya
can you please tell me where to find a steamer like this in Bangalore?
June 25th, 2009 at 2:26 pm