Chakka Kumbilappam | Jack fruit Kumbilappam

Chakka Kumbilappam (കുമ്പിളപ്പം)| Jack fruit Kumbilappam 

TIME:

Preparation Time : 30 minutes
Cooking Time : 30-45 minutes


INGREDIENTS:

1. Ripe Jack fruit Bulbs (finely, chopped): 1 cup 
2. Jaggery /Sharkkara  : 1/2 cup or according to the your sweet requiremnet.
3. Freshly Grated Coconut : 1/2 cup 
4. Roasted Rice Flour : 1 cup 
5. Cumin Seeds : 1/4 tsp (crushed) 
6. Cardamom Powder : 1/4 tsp (optional) 
7. Vazhana illa /Edana Illa /Bay Leaves : as required Water 
8. Salt : a pinch

INSTRUCTIONS:

• Melt jaggery /sharkkara with 1/2 cup of water. Remove the impurities and set it aside
• If your using jack fruit bulbs then; in a blender add the finely chopped jackfruit and make a smooth paste withoutadding water. 
• Add jackfruit paste or Chakka Varatti /Jackfruit Preserves along with jaggery syrup, grated coconut, cumin seeds, cardamom powder (optiona) and combine well with your hands.
• Add rice flour little by little and make a smooth dough. Add water if necessary or the dough is too thick. (Note : It should not be too thick or too loose. The consistency should be little looser than the chappathi dough.)
• Now take the Vazhanayila or Ednailla /Bay leaves and make cones with it. (Note : To keep the leaves cone in shape;
• pin it up with toothpicks or with the stem of coconut leaves (Eerkkil). Leave the upper edge of the leaf to close the cone.)
• Fill a tbsp of batter or more according to the size of the leaf, at middle.
• Bend the top of the leaves and press inside to cover the top.
• Steam it or pressure cook it, avoid inserting the weight-knob on the lid and steam for 30-45 minutes or till its done.
• kumbilappam is ready to serve.. Enjoy!

NOTES:

• If bay leaves /edana illa /vazhana illa are not available, you can use it banana leaf or in aluminium foil or in butter paper in a cone shape and fill the dough and steam it.

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KADACHAKKA THEEYAL

KADACHAKKA THEEYAL RECIPE

Ingredients :

1. Kadachakka /Breadfruit diced-1 1/2 cup
2. Potato diced- 1 small
3. Shallots sliced vertically-10 to 12 nos
4. Turmeric powder- 1/2 tsp
5. Tomato-1 big
6. Curry leaves- 1 sprig
7. Garam masala- 1/2 tsp(optional)
8. Mustard seeds
9. Salt to taste
10. oil
11. Water

To roast and grind :

1. Coconut grated- 1 cup
2. Red chilies- 5 nos
3. Garlic- 2 cloves
4. Coriander seeds-1 tbsp
5. Shallots-4 nos
6. fenugreek seeds-1/4 tsp
7. fennel seeds- 1/4 tsp
8. Cumin seeds-1/4 tsp
9. Cloves- 2 nos
10. Cinnamon stick - 1 1/2 " piece
11. Chili powder-1/2 to 1 tsp
12. oil- 1 tsp(optional)

Instructions :

• Heat oil in a pan and add mustard seeds and let it splutter.
• Add curry leaves and shallots and potato.Saute for a minute.
• Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
• Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of  ingredients to roast and grind),stirring continuously.
• Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
• Allow it to cool  and grind this to form a smooth paste without adding water.
• Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens. 

Serve with rice

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