Udupi Kadubu
Steamed rice dumplings in jackfruit leaf cups. Udupi temple prasadam — soft, mildly sweet, made during festivals.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- rice — 100 g (ground)
- Jackfruit — 100 g (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Peel the Jackfruit, remove the seeds and chop the flesh fine. It should be ripe enough to be fragrant but firm enough to hold its shape.
- Bring a cup and a half of water to the boil with salt and half the Coconut Oil.
- Lower the flame and stir in the ground rice in a steady stream, working it with the back of a ladle until it forms one soft lump with no dry patches left.
- Cover and rest for five minutes, then knead the warm dough smooth with oiled palms.
- Work the chopped Jackfruit evenly through the dough, then shape it into thick ovals.
- Grease the steamer plate with Coconut Oil, set the kadubu apart from each other and steam until firm and glossy and a skewer comes out clean.
- Rest for five minutes off the steam, then slice thick and serve warm, garnished with Coriander Leaves.
Common questions
- What is ಉಡುಪೀ ಕಡುಬು in English?
- ಉಡುಪೀ ಕಡುಬು is written Udupi Kadubu in English.
- How many calories in one plate of Udupi Kadubu?
- 176 kcal per plate.
- How much cooking time?
- 50 min — 30 min prep, 20 min cooking.