Spicy pumpkin idli (Kumbalkayi idli)
This recipe is from my friend Poornima. I have posted many of her recipes here so far. She is one of the most important source of Kannada recipes for me. Few days back I called her and she gave me many recipes and this is one of them.
Pumpkin is called Kumbalkayi in Kannada. This is a spicy idli. I prepared this few days back and absolutely loved it.
The Konkani version of pumpkin idli(dudde kadamb) is sweet in taste.
Ingredients:
1 cup idli rava (rice sooji)
1 tbl spn chana daal
1 tbl spn moong daal
3/4 cup grated pumpkin
1/2 cup chopped onion
4-5 green chilies
2-3 strands coriander leaves
1/4 cup coconut
Salt
Increase or decrease the amount of daal according to taste.
Method:
Soak idli rava in water. Soak daals seperately for around 4 hrs(I soaked them overnight).
Mix rava, daals, onions, pumpkin, green chilies, coriander leaves, coconut and salt.
Keep the mixture in idli stand and steam for around 12-15mins (According to original method given by my friend, make small balls of the mixture and steam them).
Serve hot.
Serves : 2-3
Preparation time : 20mins
What a lovely recipe ! never thought pumpkin could be used in idlis
November 30th, 2006 at 6:27 pmWhat a lovely recipe! I am going to try it out next weekend.
Cheers,
November 30th, 2006 at 7:53 pmMythili
Hi Shilpa,
December 1st, 2006 at 1:59 amNo need to grind dals???? Good looking idlis with pumpkin..Thanks for sharing.
I must make this ASAP. Seems yummy.
December 1st, 2006 at 5:47 amthey look so good, specially with that lovely yellow color Shilpa.
December 1st, 2006 at 11:25 amInteresting recipe!
December 1st, 2006 at 11:30 amCan we make it with sooji too?
Very creative idea.
December 1st, 2006 at 11:56 amLooks great:)
Krithika, try it. You won’t belive, they taste amazing :).
Thanks Mythili. Let me know how they turned out.
MT, daals are not ground for this dish. They are added as it is to get that “extra” taste :).
Lakshmik, let me know if you try this.
Lakshmi, I too loved the color of these :).
Lakshmiammal, I haven’t tried them with sooji. I feel the rice sooji gives it a bit distinguishing taste. But it might even turn out well. Not sure :(.
Thanks Lavanya, all credit goes to my friend Poornima.
December 1st, 2006 at 2:10 pmthanks shilpa for this colourful receipe .i tried it for my weekend breakfast n really the taste was good.but unlike ordinary idli it did not bind much. wht shld i do for a good binding of these idlis with the same taste?any suggestions dear?
December 3rd, 2006 at 8:47 amhi shilpa,
December 3rd, 2006 at 1:58 pmi really liked this recipe. but i have a question. i got the pumpkin from my last grocery trip. but found it very difficult to peel it with the vegetable peeler or knife. do u have any special trick for peeling the pumpkin?
Rajeswari, for this recipe, there is no grinding involved. So it might not bind like normal idlis. You can press it well with hand while putting on the stand. If we grind something, it might completely change the taste.
Rajasi, i use the big knife(used for cutting fish or nonveg) for cutting the pumpkin. I cut them into small pieces and then peel them with knife. But if you are grating them, just start grating from inside. When it reaches the outer skin, discard the skin. This makes life a bit easier. See Anupama’s easy tip for peeling pumpkin.
December 3rd, 2006 at 2:11 pmthanks shilpa
December 4th, 2006 at 1:34 amfor ur reply .btw can u suggest me some receipes for pasta,
bye take care
hi,
I have query…
Is the idly rava should also be soaked over night…
Shilpa: No, it is not soaked overnight. About 30mins to 1 hr soaking is enough.
January 25th, 2008 at 2:33 amhiii shilpa,
i wanted to know whether… if suppose i want to make pumpkin idli should i grind soak daals with rava and make batter like idlis.
let me know soon coz i want to make this recipie soon as possible..
thanks
April 23rd, 2008 at 1:22 pmsabina