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Sunday, August 3, 2014

Theepi Kudumulu

Kudumulu are a traditional neivedyam prepared in Andhra homes on Vinayaka Chavithi / Ganesha Chaturthi day. They are prepared in other Indian states as well and go by different regional names like kozhukattai / kadubu / modak. Now kudumulu are usually half moon shaped dumplings with an outer shell made of rice flour or wheat flour encasing a sweet or savory stuffing. The rice flour ones are usually steamed while the wheat flour based ones are deep fried. At least this is what I thought kudumulu were until one fine day when I got to see an old lady preparing different kind of kudumulu  on a TV show. 
It was past noon that day and I don't know what got into me. I prepared these for no reason. I was craving for a traditional dish, I guess. These kudumulu do not fall into those "ooh -aah" kind, scrumptious desserts' category which you reserve for your guests. These are those homely kind, simple and traditional stuff meant for festive occasions. They are easy and simple compared to the kudumulu I am traditionally used to. There is no need to prepare a separate stuffing and covering. All ingredients are just combined, shaped into patties and are steamed. They are subtly sweet, redolent with cardamom flavor and are not that overbearing on your taste-buds even if you consume a few at once.

Ingredients: (Yields around 8)
1/2 cup rice flour (I used store bought flour.)
1/2 cup powdered jaggery
2 - 3 tbsp. chana dal / split yellow chickpeas (Soaked in water for about 40 - 60 minutes and drained.)
1/4 tsp ground cardamom

 
Method:
* Combine all the ingredients in a bowl. Add water as needed to make a firm dough. Divide the mixture into 8 portions and shape into patties.
* Grease a flat bowl or a deep plate and place the patties.
* Steam them using a steamer / idli cooker / pressure cooker without the whistle on, for about 20 minutes or until done. When they are properly done, they won't be sticky to touch anymore. 
I know it is hard to notice the difference between the before and after pictures posted here but trust me you will know the difference when they are done. They won't appear raw and are not sticky anymore. 

These go to BM #43 under "Festival Special Theme". Check here to learn what other dishes are being cooked during this marathon.

12 comments:

Manjula Bharath said...

Wow nice to learn a traditional andhra recipes for ganesh chathurthi :) looks very yummy dear !!

Priya Suresh said...

This kudumulu is in my to do list since a long, hope i'll do this year for ganesh chathurthi. That ganesh idol is damn cute SUma.

Srividhya Manikandan said...

Good to know.. vinayaka chaturti is just round d corner

vaishali sabnani said...

Preparing dumplings with rice and jaggery is the traditional style..but these look different and nice.

Srivalli said...

Very nice ones suma, even I have not heard about this version..good of you to introduce this to us...

Padma Rekha said...

That ganesha idol is so beautiful Suma kudumulu looks so yumm.

Sarita said...

Kudumulu looks yummy.. I will do the other version called pala undrallu or Kudumulu

Sapana Behl said...

New to me but sounds very interesting. Lovely...

nandoos Kitchen said...

looks very yumm..

lavina agarwal said...

nice traditional recipe..

Harini-Jaya R said...

This one is new to me as well. Very interesting and less tedious :)

Pavani N said...

These are new to me. They look quite simple to make.