“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.
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
For lining up vessel
Turmeric leaves 5-6
Oil 1/2 tea spn
Mustard seeds 1/2 tea spn
Red chilies 2-3
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)