Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.

This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.

Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.

The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8

Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.

2. Grate coconut and powder jaggery and cardamom.

3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.

4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.

7. Stir slowly and continuously till it turns as one whole ball.

8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.

10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.

12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.

13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.

16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.

17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.

Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.

Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.

Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.

3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).

4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.

6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

Kesu /Colocasia Rava Rotti

Colocasia Rava Rotti is one of the side dish for lunch. Normally colocasia rotti is prepared using raw rice. I have used rava instead of rice and prepared this Rotti.

We from Udupi, normally use this rotti for lunch as one of the side dish. This colocasia rotti is eaten with coconut oil and the plain rice mixing together. The taste is lovely and you will surely enjoy the spicy taste.
Colocasia leaves are good for our body and it helps to protect our body from cold. The leaves are fiber rich.
Let us see the recipe Now :

Ingredients :

Medium Size Rava/Semolina : 1 Cup
Colocasia leaves : 8 to 10
Coconut : 1/2 Cup
Coriander seeds : 1 Tbs full
Jeera /Cumin Seeds : 1/2 Tsp
Tamarind : 1/2 Lemon size
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Turmeric Powder : A pinch
Jaggery : 1 Tbs
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut out the stick on the top of Colocasia leaves.

2. Cut the leaves into small.

3. Grate coconut and grind it with coriander seeds, tamarind, turmeric powder,  jeera and byadagi chilly. Use required water. At last put jaggery and grind it for 1 to 2 minutes.

4. Put 1 cup of Rava/Semolina in a big bowl. Add salt. Add ground mixture. Add cut colocasia leaves.
5. Mix all the ingredients nicely.

6. Keep a tava on fire and heat. Sprinkle some oil on the tava.

7. Spread a handful batter on hot tava like dosa. (Better use fingers to spread the batter on tava).
8. Add some oil on top and cook on medium and low flame.

9. Turn the other side and cook till it turns golden brown.
10. Take out from tava  and serve Kesu /Colocasia Rava Rotti .

Note :

Use of tamarind is a must. Adding more jaggery is optional.
Use of rice flour instead of rava is optional.
Time : 30 Minutes. 
Serves : 3 to 4 Thin Rotti.

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food during lunch. You can also use tambuli as drink.

It is healthy, soothing, digestive and yummy side dish. Here I have tried Raw Mango Tambuli and it suits to all age group. You can use it as drink or a side dish with rice.
I have used Raw Mango gratings, ghee fried jeera, pepper, little grated coconut and 1/2 cup of curd.
Let us see some benefits of Raw mango in our diet. 
Raw Mango helps to protect us from dehydration. It boost energy and good for heart. It has a rich source of nutrients. It has a good source of anti oxidant properties. Good for digestion. It is good for eye health. It is rich in Vitamin A, Vitamin E, Vitamin B6, Vitamin K and Vitamin C. It contain soluble fiber and good for people who suffer from constipation. It has minerals like Iron, copper, potassium and magnesium.
Let us see the recipe now :

Ingredients :

To Fry :
Ghee : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 1/2 Teaspoon
Green chilly : 1/2
Mango gratings : 2 to 3 Tablespoons
Ingh/Asafoetida :  A little
Curry leaves : 6 to 8
To Grind :
Coconut gratings : 2 to 3 Tablespoons
Fried Ingredients
Water : Very little (1/4 cup or little more).
To Add :
Salt : As required
Curd /butter milk : 1 Cup

Method :

1. Wash and grate mango and keep the gratings aside.

2. Grate coconut and keep it aside. Wash green chilly and curry leaves and keep it aside.
3. Keep a pan on the fire and heat.
4. Put ghee, jeera and pepper. Fry on low flame.
5. Add Green chilly and fry. Add grated raw mango and mix it well. Add curry leaves.

6. Put off the fire and add coconut. Let it cool.
7. Grind it with required water once it is cooled. Take out  the mixture to a bowl.

8. Add curd and required salt. Mix it nicely.

9. Add jeera seasoning done in 1/2 tsp of ghee and serve with other dishes.

10. Yummy, healthy, easy and seasonal Raw Mango Tambuli is ready to serve.

Note :
Do not use much ghee. Do not add more chilly. Tambuli should be mild and pepper pods adds mild spice to Tambuli. Add fresh coconut gratings to get Ghama Ghama Tambuli. Do not use dry coconut. It changes the flavour of the tambuli and the taste differ.
You can use butter milk instead of curd.
Time : 15 Minutes 
Serves : 2 to 3.