Kotte Kadubu
Veg
Vegan
Steamed rice dumplings wrapped and cooked inside jackfruit leaf cones (kotte = jackfruit leaf cup) — the leaf imparts a faint, sweet, herbal fragrance to the soft rice interior. A Tulu Nadu festival food and everyday delicacy in Beary and Mangalorean homes.
Cuisines
Mangalorean
Udupi
Coorgi
Saraswat
Beary
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/2 cup | grated coconut |
| 1/4 teaspoon | salt |
| 4 | jackfruit leaves |
| as needed | water |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 2-3 hours.
- 2 Drain the soaked rice and grind it with grated coconut and salt to form a coarse batter. Add water as necessary to achieve a thick consistency.
- 3 Clean the jackfruit leaves and stitch them together using small sticks or toothpicks to form a conical shape.
- 4 Fill each leaf cone with the prepared batter, leaving some space at the top for the batter to expand while steaming.
- 5 Secure the top of the cones with additional sticks or toothpicks.
- 6 Place the filled cones in a steamer and steam for about 30-40 minutes until the kadubu is fully cooked.
- 7 Remove the cones from the steamer and let them cool slightly before unwrapping the leaves.
- 8 Serve the Kotte Kadubu warm with coconut chutney or sambar.
Tips
Ensure the batter is not too watery to prevent it from leaking out of the leaf cones.