Authentic Coorg Style Kadumbuttu/Kadambuttu Recipe - Steamed Rice Balls Recipe
Discover the authentic flavors of Coorg with our traditional Kadumbuttu (also known as Kadambuttu) recipe! Kadumbuttu, a beloved dish from the Coorg region of Karnataka, India, is a delightful delicacy made from rice. These steamed rice balls are not only delicious but also easy to make at home. In this step-by-step guide, we'll walk you through the process of preparing Kadumbuttu, ensuring you capture the essence of Coorg cuisine in every bite.
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 cooked until it becomes thick upma/porridge style consistemcy and then shaped into round balls and steamed again to hold its shape.
Kadumbuttu is not only a delectable dish but also a versatile one, perfect for pairing with a variety of accompaniments. Serve these steamed rice balls with pandi or other spicy veg and non-veg curries, tangy chutneys, or creamy coconut-based gravies for a complete Coorg dining experience.
Whether you're hosting a dinner party or craving a comforting meal, Kadumbuttu is sure to satisfy your taste buds and transport you to the lush landscapes of Coorg.Serve the Coorg Style Kadumbuttu/Kadambuttu Recipe (Steamed Rice Balls Recipe) along with Chicken curry to enjoy your meal.
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0 M
60 M
60 M
4 Servings
Ingredients
How to make Authentic Coorg Style Kadumbuttu/Kadambuttu Recipe - Steamed Rice Balls Recipe
We begin making the Coorg Style Kadumbuttu/Kadambuttu Recipe (Steamed Rice Balls Recipe), prep all the ingredients and keep them ready.
Into a sauce pan; add the water and bring it to a boiling point. Turn the heat to low, add the salt to the water and gradually keep adding the rice rava into the water and keep stirring it.
Once you have added all the rice rava and the mixture is beginning to thicken, add the grated coconut. Keep stirring until the Kadambuttu mixture has thickened and get a good halwa or pudding like consistency. Turn off the
Once done, turn off the heat and close the container with the lid and leave it for 5 minutes so that it cooks with the steam.
Next, place a cup of ghee next to you for shaping the rice balls. Apply a teaspoon of ghee in your fingers and take a tablespoon of the rice mixture and start shaping them into round rice balls.
Place the steamer on a high heat. Grease the Dhokla pan with ghee and place the shaped rice balls in the pan.
Steam the Kadambuttu for about 10 minutes on high heat and turn off the heat. Remove from the pan and transfer to a bowl and cover and keep aside.
Serve the Coorg Style Kadumbuttu/Kadambuttu Recipe with a curry of your choice for breakfast lunch or dinner.
