Comments on: Spicy pumpkin idli (Kumbalkayi idli)

By: Naik

Naik — Wed, 12 Nov 2008 18:30:22 +0000

Shilpa,
i tried this recipe with Cucurbita Pepo Pumkin (Jack-O-Lantern) type. Grinded green chillies a little bit to add more spice because this pumpkin seemed a little on sweeter side. It came out so good…i can’t beleive it… brought back my karwar memories with a little bit of bangalore hint again…and thanks so much.

By: Raji

Raji — Mon, 03 Nov 2008 01:23:32 +0000

I prepared this spicy pumpkin idli ,added avarekalu(frozen)also.It was awesome.Thanks for the recipe,which we can use pumpkin.

By: sabina

sabina — Wed, 23 Apr 2008 19:22:21 +0000

hiii 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
sabina

By: manjula

manjula — Fri, 25 Jan 2008 08:33:30 +0000

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.

By: rajeshwari

rajeshwari — Mon, 04 Dec 2006 07:34:18 +0000

thanks shilpa
for ur reply .btw can u suggest me some receipes for pasta,
bye take care

By: Shilpa

Shilpa — Sun, 03 Dec 2006 20:11:38 +0000

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.

By: Rajasi

Rajasi — Sun, 03 Dec 2006 19:58:20 +0000

hi shilpa,
i 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?

By: rajeshwari

rajeshwari — Sun, 03 Dec 2006 14:47:34 +0000

thanks 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?

By: Shilpa

Shilpa — Fri, 01 Dec 2006 20:10:11 +0000

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.

By: Lavanya

Lavanya — Fri, 01 Dec 2006 17:56:36 +0000

Very creative idea.
Looks great:)