A - Z Karnataka Recipe Series ~ K for Kumbalakayi Idli
So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
There are plenty of Indian pantry staples and fresh produce that start with 'K' sounding Kannada names. I chose to go with a recipe featuring 'kumbala kayi' aka pumpkin for my 'K' recipe. Kumbala kayi or pumpkin idli to be precise, which happens to be a traditional dish from the state. These are gluten-free idlis which are an instant version. It doesn't involve any grinding and fermenting process making it an easy and fuss free preparation.
Idli rava and grated pumpkin are the main ingredients used in the preparation here. One can keep it basic or make it a spicier version with the addition of other ingredients like coconut, chillies and cilantro. There is also a version prepared using jaggery that is obviously sweeter. These make a tasty and quick alternative to regular idlis and pair well with coconut or peanut chutney.
Ingredients: (Yield - 7 idli)
1 cup peeled and grated pumpkin
1/2 cup rice rava / idli rava
Salt to taste
1/2 cup water
A handful of grated fresh coconut
1 green chillie, finely chopped
2 tbsp. minced cilantro
Directions:
* Combine idli rava, grated pumpkin, salt and water in a mixing bowl and leave aside for about an hour.
* Mix it well. Add a tbsp. or two of water if the mixture appears dry. However the mixture need not be of pouring consistency.
* Heat water in a steamer / base of the idli stand or the base of a pressure cooker.
* Grease idli plates and pour the mixture into the moulds.
* Place the idli stand in a steamer / pressure cooker filled with water. Close the lid and steam for about 20 minutes or until a tooth pick inserted at the center comes out clean. If using a pressure cooker, don't put the pressure valve on.
* Serve pumpkin idlis warm with coconut chutney / sambhar.
Comments
5 comments:
This is a new idli for me , never knew we could add pumpkin to idlis . These look nice and pretty with those pale colours !
That’s a completely new kind of idli for me! Kumbalanga means ash gourd in Malayalam and from the name I thought it’s ashgourd Idli. It’s great that it’s an instant version, no wait time at all!
Wow! What an unusual combination of idli rava and pumpkin. Definitely a must try idli.
Awesome one Suma. I don't think I have come across this traditional one, though I found so many other Kumbalakayi recipes. Bookmarking this for sure.
This is a new recipe to me. I was pleasantly surprised with the taste. This is going to be regular at home from now on, every Fall. Thanks for sharing a traditional recipe.
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