KADUMBUTTU (STEAMED RICE BALLS RECIPE)
Coorg Style Kadumbuttu/Kadambuttu Recipe (Steamed Rice Balls Recipe) is a staple food in Coorg which belongs to the Karnataka region. The dish is made from broken rice and coconut which is boiled till it becomes mushy and then shaped into round balls and steamed again to hold its shape. These are prepared in many of the special occasion in Coorg. It is usually accompanied by Pandi Curry which is also one of the delicacies found in that region.
INGREDIENTS
- 300 grams Broken Raw Rice
- 750 ml Water
- 1/2 teaspoon Salt
- 1/4 cup Fresh coconut, grated
- 1 tablespoon Butter
- Ghee, for kneadin
METHOD
- First boil the broken rice and coconut with salt and butter in a sauce pan. Add water and let it boil in a medium heat till it becomes mushy and cooked. You can add more water if it dries up.
- Once the rice becomes mushy, switch off the heat and close the container with the lid and leave it for 5 minutes so that it cooks with the steam.
- Then later using a masher, mash the rice coarsely, Keep a cup of ghee next to you for shaping the rice balls.
- Apply a teaspoon of ghee in your other hand and take a tablespoon of the rice mixture and start shaping them into round rice balls.
- Place the steamer on a medium heat. Keep the idli pan with a plain muslin cloth or white cloth and place the shaped rice balls and wrap it completely with the cloth.
- Steam it for about 10 minutes or so and take out the steamed rice balls mixture and serve.
About Chef Amit Wadhawan
Chef Amit Wadhawan is a passionate chef with over 25 years of experience both in India and Europe. He is an IHM graduate from Bangalore catering college and then was a part of Oberoi centre of learning and development (OCLD) training programme, training the best chefs in the country for Oberoi Hotels.
His career started from the Oberoi Hotels in India where he worked for, The Oberoi Grand Kolkata and The Oberoi New Delhi as a sous chef. He re-joined again at The Oberoi Bangalore as Executive chef. In between the two stints chef Amit Wadhawan moved to Ireland, Dublin. Had set up Indian fine dining restaurants by the name JAIPUR, where he won a lot of appreciations and awards for his work and put Indian cuisine on the Irish Map.
Chef was nominated as the best chef in Ireland and his restaurants won the best restaurant award by Food and Wine Magazine.
While still in Ireland, chef moved back to hotels and joined Marriott international and worked between two great hotels named Shelbourne and Marriotte Druids Glen in Dublin and in Wicklow. Ireland respectively
Chef Amit also had a stint with Ista Hotels, Hyderabad and was heading the culinary team before he joined Oberoi Hotels in 2010. He moved back to The Oberoi Gurgaon, in 2016, one of the finest hotels in India. He is a passionate biker and has photography as a hobby. His dream is to explore Indian cuisine on wheels and document it in a form of his travel stories.
Editor in Chief : Mewati SItaram
