Kadambuttu (Kodava rice balls)
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Steamed balls of broken rice, soft inside, eaten with pandi curry or chicken curry in Kodagu.
Region: Kodagu (Coorg), KarnatakaOccasion: Festive meals, especially Puttari and KailpodhTime: 45 minServes: 4Vegan
Ingredients
- 2 cups rice rava (coarse broken rice)
- 3 cups water
- 1 tsp salt
- 1 tsp oil
- 2 tbsp grated coconut (optional)
Method
- Bring the water, salt and oil to a boil.
- Add the rice rava slowly, stirring all the time to avoid lumps.
- Cook on low heat until the water is absorbed and the mixture is thick. Mix in the coconut if using. Cool slightly.
- With wet hands, shape into lemon-sized balls.
- Steam the balls in an idli steamer or steaming vessel for 15–20 minutes until firm and glossy.
- Serve hot with pandi curry, koli (chicken) curry or a vegetable curry.
History
Rice dumplings are central to Kodava cooking, which uses rice in many forms such as kadambuttu, otti (rice rotti) and nool puttu (string hoppers).
Significance
No Kodava festival meal is complete without kadambuttu and pandi curry. The balls soak up the dark, tangy gravy.