Wednesday, May 19, 2010

Bille Kadubu - South Indian Steamed Delicacy


I have a nice book in Kannada called Paakadarshi which is filled with recipes of wonderful traditional dishes from Karnataka. My mom took it out of her collection and gave it to me soon after I got married and was about to move away from Bangalore for a long time. As a new cook it acted like the Gita to me in the kitchen. :)

I later bloomed into an experimental cook who rarely follows recipes to a tee. But even after all these years, when it comes to the very traditional recipes, the kind of wonderful stuff that my mom makes, I still fall back on my Paakadarshi. And it has always caused great results!

Here's a quick and easy recipe for this delicious dish called Bille (pronounced Bil-lay) Kadubu.

Bille Kadubu

2 C Rice Semolina (sold as Idli Rava at Indian stores)
3/4 C fresh coconut (I use half grated and half cut into tiny pieces)
2 t Channa Dal (soaked)
1 t Jaggery
Salt

For the seasoning:
Black mustard seeds, Curry leaves, Oil (canola, coconut... anything)

Heat a few spoons of oil in a wok/pan. Add mustard seeds and let them crackle. Turn off the stove and add curry leaves. Add 5 cups of water, jaggery and salt and turn on the heat once again. Bring the water to a boil. Lower the heat and gently pour in the rice semolina while continuously stirring. Once the water has been absorbed completely, take the pan off the stove and stir in the coconut. Mix well.

Let the mixture cool slightly (but not too much). Lightly oil your palms and make little balls out of the dough. Steam them for 8-10 minutes.

Serve hot with Coconut Cilantro Chutney. (Just posting this recipe here is making me want to eat some right now! :oP)

Bille Kadubu

9 comments:

  1. This looks yummy! I'll try it. Is this channa dhal or another kind of dhal (it looks very yellow)? Do you use an idly steamer to steam them?

    ReplyDelete
  2. Hey Isa, yep that's channa dal. My food pictures are lighting adjusted to look bright and extra appealing. And maybe your monitor setting is making it look even yellower?

    I do use my idli steamer but you can also steam it in a regular rice cooker in the cooker trays.

    Let me know how they turn out for you. :)

    ReplyDelete
  3. Your idea of using the tiny pieces of coconut enhances the taste of this Kadubu.

    ReplyDelete
  4. Amazing taste and easy to prepare..I loved it..

    ReplyDelete
  5. Hello Veganosauras! I too had a wonderful Kannada cookbook called Paakadarshi (author Suryakanthamma). It was a gift to me. I lost track of the book during my illness and would love to buy one. Would you know how I can get one now? Where is it available? Please do share. Cheers!

    ReplyDelete
    Replies
    1. Smitha, my book is really really old. I have no idea where it could be available now. Let me ask around and see if I can find a source.

      Delete
    2. Oh that would be wonderful! Paakadarshi used to be my cooking guide for just about any dish and I miss it so! Sigh! I do look forward to hearing from you. Cheers!

      Delete

Comments are like warm hugs to a blogger. So your comments really do make my day. Thank you! :)