Avarekalu Kadabu
Kadabu is the main dish on Ganesh Chaturthi a big festival in south India. But why wait for the festival? This dish can be prepared with a different filling and served as a savoury when you have guests at home.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Step 2: Let it boil for 10 to 15 minutes. Take a wooden ladle and mix the flour briskly so that it forms into a thick dough.
Step 3: Now boil Avarekalu with raw jeera and salt till tender. Grind or squeeze the cooked avarekalu with asafoetida, green chillies. (not very fine)
Step 4: Mix grated coconut, coriander leaves and salt to the above mixture.
Step 5: Now make small balls out of prepared Kadabu in a pressure cooker for 10 minutes without weight on. (Rice flour should be prepared from the soaked and dried rice only. )
Step 6: Serve with jeera pachadi. (For Jeera Pachadi refer pachadi Section)
For the dough - rice flour - 4 katoris
Salt a pinch
Oil - 2 tbsp
For filling - avarekalu - 1 katori
Green chillies - 5 to 6
Coriander leaves - 2 tbsp
Grated coconut - 2 tbsp
Salt to taste
Asafoetida - a pinch
Jeera - 1 tsp.
Method
Step 1: Boil 4 cups of water and add 2 tbsp of oil and salt. Then add rice flour and simmer the heat and cover with a lid.Step 2: Let it boil for 10 to 15 minutes. Take a wooden ladle and mix the flour briskly so that it forms into a thick dough.
Step 3: Now boil Avarekalu with raw jeera and salt till tender. Grind or squeeze the cooked avarekalu with asafoetida, green chillies. (not very fine)
Step 4: Mix grated coconut, coriander leaves and salt to the above mixture.
Step 5: Now make small balls out of prepared Kadabu in a pressure cooker for 10 minutes without weight on. (Rice flour should be prepared from the soaked and dried rice only. )
Step 6: Serve with jeera pachadi. (For Jeera Pachadi refer pachadi Section)
