ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Normally, the season for Jack fruit starts by the mid or end of summer in rural areas. People will be busy preparing chips, papad and other preserves from raw jack fruit during summer. During rainy days, they will enjoy sweet dishes like Jack fruit Kadubu (Idli). These days, people started preserving jack fruit pulp in refrigerator and use it whenever required. Even I enjoyed this kind of Kadubu after the jackfruit season this year :)
Sometime back, I had prepared Jack fruit Kadubu in our home. I actually wanted to post the recipe here and clicked some picks too..but couldn't take a picture of the final product that day! Last week, when my mom was preparing Kadubu, I told her the same and she insisted me to continue the recipe by taking some photos here. I did the same thing and now, able to post the recipe finally!
Its the common procedure adopted these days is to prepare the Kadubu using Idli moulds. Traditional way is to cook it using plantain leaf covers. Kadubu cooked in plantain leaf wraps will be tastier than Idli kind of Kadubu.
One more thing I wanted to tell with all my blogger friends.. I am not able to visit any of yours blogs these days. The reason is that I have got shifted to my mom's place now. Usage of internet is very limited and even I am not able to check my mails regularly. This may continue for few more months till I am back to my routine life. But whenever time permits, I will keep posting new recipes.
Servings: 3 - 4
Jack fruit pulp - 1 1/2 cup
Akki kadi (coarsely powdered rice) - 3/4 cup (See Tips)
Thick jaggery - 1/2 cup
Sugar - 2 tsp
Salt - 1/2 tsp
Cardamom powder - a big pinch
Cooking oil (preferably coconut oil) - 1 tsp
Combine jack fruit pulp, jaggery, sugar and salt in a mixing bowl.
Once the jaggery is diluted fully, add Akki Kadi and mix it nicely.
Finally add cooking oil and cardamom powder and mix well.
Kadubu batter should be little watery than dosa batter. If the batter looks too thick, you can add some water to dilute it.
You can cook it like either as Idli or as Kadubu. If you want to cook them as Idli, pour the batter in idli moulds and cook it like idli. It takes at-least 30 minutes to cook them in idli cooker. If you are cooking them like Kadubu, it takes a minimum of an hour to cook.
Cook the Idli / Kadubu till it is done nicely. Pour a spoonful of ghee on hot Kadubu and taste it!
Kadubu once prepared will last for 2 - 3 days. Here is one more way to enhance the taste of Kadubu..mash the Kadubu using your hands after its completely cool. To this, add 4 - 5 tsp of fresh ghee, 1 - 2 tsp of sugar and few strands of saffron (purely optional). Heat it on low flame in a heavy bottom pan for around 5 minutes. Serve it hot!
- Akki Kadi means, coarsely powdered rice. It looks like Idli rava. This can be substituted with Idli Rava also. If using Idli rava, add around 1 to 1 1/4 cup of Idli rava for 1 1/2 cup of jackfruit pulp. Also, its better to roast the Idli rava slightly before mixing with pulp.
- Adding the oil to the batter makes the Kadubu light. Also, it helps for easy digestion of Kadubu.