Hello, Good News! Welcome to another article where we share with you the best recipes from different cuisines. Today, we are going to learn how to make kudumulu, a traditional dish from South India that is usually prepared during festivals like Vinayaka Chavithi (Ganesh Chaturthi) and Varalakshmi Vratam.
Kudumulu are steamed rice dumplings that can be either sweet or savory. They are made with rice flour or rice rava (coarsely ground rice) and stuffed with a variety of fillings such as coconut, jaggery, chana dal, sesame seeds, etc. Kudumulu are also known as undrallu, kadubu, modak or modakam in different regions of South India. They are offered as prasadam (sacred food) to Lord Ganesha and Goddess Lakshmi during the festivals.
Why You Should Try Kudumulu
Kudumulu are not only delicious but also healthy and nutritious. They are steamed, which means they are low in fat and calories. They are also gluten-free and vegan-friendly, making them suitable for people with dietary restrictions. Kudumulu are rich in carbohydrates, protein and fiber, which provide energy and keep you full for longer. They also contain minerals like iron, calcium and potassium, which are essential for your body.
Kudumulu are also easy to make at home with simple ingredients. You don’t need any special equipment or skills to prepare them. All you need is a pot, a steamer and a mixing bowl. You can also customize the fillings according to your taste and preference. You can make them sweet or savory, spicy or mild, plain or stuffed. You can also experiment with different shapes and sizes of kudumulu.
How to Make Rice Flour or Rice Rava for Kudumulu
The main ingredient for making kudumulu is rice flour or rice rava. You can either buy them from the store or make them at home. Making them at home is easy and ensures freshness and quality. Here is how you can make rice flour or rice rava for kudumulu:
- Wash 1 cup of rice several times and drain it well. You can also soak the rice for 2 hours to make it easier to blend.
- Spread the rice on a cloth and let it dry under the sun or fan until completely dry.
- Transfer the rice to a blender or mixer jar and grind it to a fine powder for rice flour or a coarse texture for rice rava.
- Sieve the flour or rava and store it in an airtight container until ready to use.
How to Make Sweet Kudumulu
Sweet kudumulu are also known as teepi kudumulu or bellam kudumulu. They are made with rice flour and stuffed with a mixture of coconut, jaggery, cardamom and sesame seeds. They are soft, moist and melt-in-your-mouth delicious. Here is how you can make sweet kudumulu:
- In a small pan, melt 1/4 cup of jaggery with 2 tbsp of water on low heat. Strain the syrup and set it aside.
- In a large mixing bowl, add 1 cup of rice flour, a pinch of salt and 2 tsp of oil. Mix well.
- Add the jaggery syrup little by little and knead the dough until smooth and pliable. If the dough is too dry, add some water. If the dough is too sticky, add some rice flour.
- Divide the dough into equal-sized balls and keep them covered with a damp cloth.
- In another bowl, mix 1/4 cup of grated coconut, 2 tbsp of roasted sesame seeds and 1/4 tsp of cardamom powder.
- Take one ball of dough and flatten it on your palm. Place a teaspoon of the coconut mixture in the center and seal the edges. Shape it into a ball or an oval.
- Repeat with the rest of the dough and filling.
- Grease a steamer plate with some oil and arrange the kudumulu on it. Leave some space between them as they will expand while cooking.
- Steam them for about 15 minutes or until they are cooked through.
- Enjoy them hot or at room temperature.
How to Make Savory Kudumulu
Savory kudumulu are also known as uppu kudumulu or chana dal kudumulu. They are made with rice rava and flavored with cumin seeds, chana dal, salt and ghee. They are firm, chewy and savory. Here is how you can make savory kudumulu:
- Wash and soak 1/4 cup of chana dal in water for 15 to 20 minutes. Drain and set aside.
- In a large pot, heat 2 tsp of ghee and add 1/2 tsp of cumin seeds. When they crackle, add 2 cups of water and salt to taste. Bring it to a boil.
- Add 1 cup of rice rava and the soaked chana dal. Stir well and cook on low heat until the water is absorbed and the mixture becomes thick.
- Turn off the heat and let it cool slightly.
- Grease your hands with some oil and shape the mixture into small balls or ovals.
- Grease a steamer plate with some oil and arrange the kudumulu on it. Leave some space between them as they will expand while cooking.
- Steam them for about 15 minutes or until they are cooked through.
- Enjoy them hot or at room temperature.
A Table Breakdown of Kudumulu Recipe
To help you understand the kudumulu recipe better, we have prepared a table breakdown of the ingredients, measurements, cooking time and serving size for both sweet and savory versions. You can use this table as a quick reference or a guide while making kudumulu at home.
| Ingredient | Sweet Kudumulu | Savory Kudumulu |
|---|---|---|
| Rice flour or rice rava | 1 cup | 1 cup |
| Jaggery | 1/4 cup | – |
| Water | As needed | 2 cups |
| Salt | A pinch | To taste |
| Oil or ghee | 2 tsp + for greasing | 2 tsp + for greasing |
| Coconut (grated) | 1/4 cup | – |
| Sesame seeds (roasted) | 2 tbsp | – |
| Cardamom powder | 1/4 tsp | – |
| Cumin seeds | – | 1/2 tsp |
| Chana dal (soaked) | – | 1/4 cup |
| Cooking time | 30 minutes | 30 minutes |
| Serving size | 10 to 12 pieces | 10 to 12 pieces |
Frequently Asked Questions about Kudumulu Recipe
What is the difference between kudumulu and modak?
Kudumulu and modak are similar dishes that are made with rice flour and stuffed with sweet or savory fillings. However, there are some differences between them. Kudumulu are usually round or oval in shape, while modak are cone-shaped with pleats on the top. Kudumulu are also softer and moister than modak, which are firmer and drier. Kudumulu are more popular in South India, while modak are more common in Maharashtra and other parts of Western India.
Can I use store-bought rice flour or rice rava for kudumulu?
You can use store-bought rice flour or rice rava for kudumulu, but they may not be as fresh and tasty as homemade ones. Store-bought rice flour or rice rava may also have different moisture levels, which can affect the consistency of the dough and the cooking time of the kudumulu. If you use store-bought rice flour or rice rava, make sure to adjust the amount of water accordingly.
How can I make kudumulu without a steamer?
If you dont have a steamer, you can use a pressure cooker or a large pot with a lid. Fill the pressure cooker or the pot with some water and place a metal stand or a colander inside. Make sure the water level is below the stand or the colander. Arrange the kudumulu on a greased plate and place it on the stand or the colander. Cover the pressure cooker or the pot with a lid and cook on high heat for about 15 minutes. If you use a pressure cooker, do not put the whistle on.
How can I store and reheat kudumulu?
You can store kudumulu in an airtight container in the refrigerator for up to 3 days. To reheat them, you can either steam them again for about 5 minutes or microwave them for about 30 seconds. You can also enjoy them cold if you prefer.
What are some variations of kudumulu?
There are many variations of kudumulu that you can try with different ingredients and flavors. Some of them are:
- Peanut kudumulu: These are made with rice flour and stuffed with a mixture of roasted peanuts, jaggery and cardamom.
- Dry fruits kudumulu: These are made with rice flour and stuffed with a mixture of chopped dry fruits, nuts, jaggery and ghee.
- Sesame kudumulu: These are made with rice flour and stuffed with a mixture of roasted sesame seeds, jaggery and ghee.
- Coconut kudumulu: These are made with rice flour and stuffed with a mixture of fresh coconut, sugar and cardamom.
- Spicy kudumulu: These are made with rice rava and flavored with green chilies, ginger, curry leaves, mustard seeds and asafoetida.
- Cheese kudumulu: These are made with rice rava and stuffed with grated cheese and herbs.
What are some dishes that go well with kudumulu?
Kudumulu can be enjoyed as a snack or a dessert on their own or with some accompaniments. Some of the dishes that go well with kudumulu are:
- Ghee: You can drizzle some ghee over the kudumulu to enhance their flavor and richness.
- Milk: You can dip the kudumulu in some warm milk to make them softer and creamier.
- Pachadi: You can serve some pachadi (a yogurt-based dish) along with the savory kudumulu to balance their spiciness and add some freshness.
- Chutney: You can serve some chutney (a spicy or tangy sauce) along with the savory kudumulu to add some more flavor and texture.
- Sambar: You can serve some sambar (a lentil-based stew) along with the savory kudumulu to make them more filling and satisfying.
What are some health benefits of kudumulu?
Kudumulu have several health benefits that make them a good choice for your diet. Some of them are:
- They are steamed, which means they are low in fat and calories.
- They are gluten-free and vegan-friendly, which means they are suitable for people with dietary restrictions.
- They are rich in carbohydrates, protein and fiber, which provide energy and keep you full for longer.
- They contain minerals like iron, calcium and potassium, which are essential for your body.
- They have a low glycemic index, which means they do not spike your blood sugar levels.
What are some tips and tricks for making perfect kudumulu?
Making perfect kudumulu is not difficult if you follow some tips and tricks. Some of them are:
- Use fresh and good quality ingredients for the best taste and texture.
- Knead the dough well until it is smooth and pliable. If it is too dry, add some water. If it is too sticky, add some rice flour.
- Keep the dough covered with a damp cloth to prevent it from drying out.
- Make sure the fillings are not too wet or too dry. They should be moist enough to hold together but not leak out of the dough.
- Seal the edges of the kudumulu well to prevent them from opening up while cooking.
- Do not overfill or underfill the kudumulu. They should be evenly stuffed and shaped.
- Do not overcrowd the steamer plate. Leave some space between the kudumulu as they will expand while cooking.
- Steam the kudumulu on high heat for about 15 minutes or until they are cooked through. Do not overcook or undercook them.
- Enjoy them hot or at room temperature. Do not refrigerate them for too long as they will become hard and dry.
What are some common mistakes to avoid while making kudumulu?
While making kudumulu, you may encounter some common mistakes that can ruin your dish. Some of them are:
- Using old or stale rice flour or rice rava. This can make the kudumulu hard and tasteless.
- Using too much or too little water for the dough. This can make the kudumulu dry or soggy.
- Using too much or too little oil or ghee for the dough. This can make the kudumulu greasy or crumbly.
- Using too much or too little salt for the dough. This can make the kudumulu bland or salty.
- Using too much or too little filling for the kudumulu. This can make the kudumulu unbalanced or burst open while cooking.
- Not sealing the edges of the kudumulu properly. This can make the filling leak out of the dough and create a mess.
- Making the kudumulu too big or too small. This can affect their cooking time and texture.
- Cooking the kudumulu for too long or too short. This can make them overcooked or undercooked.
How to pronounce kudumulu?
Kudumulu is pronounced as koo-doo-moo-loo. The stress is on the first syllable, which is pronounced as koo, like in cool. The second syllable is pronounced as doo, like in do. The third syllable is pronounced as moo, like in moon. The fourth syllable is pronounced as loo, like in look.
Where can I find more information about kudumulu?
If you want to find more information about kudumulu, you can check out some of these sources:
- [A video tutorial on how to make sweet and savory kudumulu]
- [A blog post on the history and significance of kudumulu]
- [A cookbook on South Indian vegetarian recipes]
Conclusion
We hope you enjoyed this article on how to make kudumulu, the delicious steamed rice dumplings from South India. Kudumulu are a traditional dish that is usually prepared during festivals like Vinayaka Chavithi and Varalakshmi Vratam. They are made with rice flour or rice rava and stuffed with a variety of fillings such as coconut, jaggery, chana dal, sesame seeds, etc. They are steamed, which makes them low in fat and calories. They are also gluten-free and vegan-friendly, which makes them suitable for people with dietary restrictions. They are rich in carbohydrates, protein and fiber, which provide energy and keep you full for longer. They also contain minerals like iron, calcium and potassium, which are essential for your body.
Kudumulu are easy to make at home with simple ingredients. You can also customize them according to your taste and preference. You can make them sweet or savory, spicy or mild, plain or stuffed. You can also experiment with different shapes and sizes of kudumulu. You can enjoy them as a snack or a dessert on their own or with some accompaniments such as ghee, milk, pachadi, chutney or sambar.
If you want to learn more about kudumulu, you can check out our table breakdown, frequently asked questions and additional sources in this article. You can also try making kudumulu at home by following our step-by-step instructions and tips and tricks. We are sure you will love them as much as we do!
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