Cucumber Chappe kadubu / savatekayi kadubu

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Ingredients:

• Cucumber - 3 cups after grating (around 2, big sized)
• Idli rava - 1 cup
• Grated coconut - 3/4 cup
• Turmeric leaves - around 8 leaves (banana leaves, if you can't get turmeric leaves)
• Salt

If you can get mogekayi (Mangalore cucumber / Manglore southekai/ Madras cucucmber) well and good. But the quantity of grated Mangalore cucumber needed will be 2.25 to 2.5 cups. Quantity of all other ingredients remains the same.

Method:

Step 1.  Grate cucumber using bigger sized grater. Grate coconut, wash and drain idli rava.

Step 2. In a thick bottomed kadhai, pour grated coconut , grated cucumber and washed idli rava. Turn on the stove. On LOW flame, mix well. Stir occasionally.

Step 3. When mixture thickens, stir continuously. Otherwise mixture sticks to kadhai.

 

 Step 4. Turn off the stove when mixture completely thickens and water evaporates (around 5 minutes or so- similar to chapati dough consistency) as shown in below pic. Allow it to cool for few minutes.

 

Step 5. Wash turmeric leaves and let the leaves patty dry.

 

 Step 6.  Place two leaves in plus shape as shown in below pic.

Step 7. Pour some cucumber mixture on it.

 

Step 8. Fold the leaves as shown in below pics.

 

 

 

 Step 9. Place one by one in idli attu / steamer. Close its lid and cook for about 40 minutes on high flame.

 

Step 10. Enjoy with chutney or havyaka special tuppa bella.

Thanks to Chikkamma (Parvati Bhat).

Next I will be posting the recipe of Udupi style rasam powder.

Till then, see you.