Cucumber Kadubu (Southekai Kadabu)
Cucumber Kadubu (Southekai Kadabu)
Ingredients
- 1 cup raw rice, (idli rice / sona masoori rice)
- 1 cucumber, medium, grated
- 1 green chillies, to 2, finely chopped
- 1/2 cup grated coconut
- 1 tablespoon fresh coriander leaves, to 2 tablespoons, finely chopped
- few curry leaves, finely chopped
- 1 teaspoon cumin seeds
- as needed salt, to taste
- as needed banana leaves, optional
Instructions
- 1
Wash the raw rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 5 min
- 2
Spread the washed rice evenly on a clean kitchen towel and let it air dry for about 1 hour. The rice should be completely dry to the touch.
⏱️ 60 min
- 3
Once the rice is dry, transfer it to a mixer grinder. Grind the rice without adding any water until it forms a coarse texture, similar to semolina, not a fine flour. Set the ground rice aside.
⏱️ 5 min
- 4
In a large mixing bowl, combine the grated cucumber, grated coconut, finely chopped green chillies, finely chopped fresh coriander leaves, finely chopped curry leaves, cumin seeds, and salt to taste. Mix all the ingredients together thoroughly. The mixture should not be watery; if the cucumber releases a lot of water, you can reserve some of it for later if needed.
⏱️ 5 min
- 5
Add the coarsely ground rice to the cucumber mixture. Combine everything well, ensuring the rice is evenly distributed. Do not add any extra water at this stage, as the moisture from the cucumber should be sufficient to bind the mixture. The final mixture should be dry enough to hold its shape.
⏱️ 5 min - 6
If using banana leaves, carefully dry them over a low flame for a few seconds until they become pliable. This prevents them from cracking when folded.
⏱️ 5 min
- 7
Take a handful of the kadubu mixture and place it onto a prepared banana leaf. Fold the leaf around the mixture to form a packet. Alternatively, if not using banana leaves, you can place the mixture directly into the greased molds of an idli steamer.
⏱️ 5 min
- 8
Arrange the banana leaf packets or idli molds in a steamer. Steam for 15 to 20 minutes, or until the kadubu is cooked through and firm to the touch.
⏱️ 20 min
- 9
Serve the Cucumber Kadubu warm, optionally with a spoonful of ghee on top. It pairs wonderfully with a spicy coconut-based chutney for a balanced flavor.
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Kadubu (Southekai Kadabu)
- 1 cup raw rice, (idli rice / sona masoori rice)
- 1 cucumber, medium, grated
- 1 green chillies, to 2, finely chopped
- 1/2 cup grated coconut
- 1 tablespoon fresh coriander leaves, to 2 tablespoons, finely chopped
- few curry leaves, finely chopped
- 1 teaspoon cumin seeds
- as needed salt, to taste
- as needed banana leaves, optional
Instructions
- 1
Wash the raw rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 5 min - 2
Spread the washed rice evenly on a clean kitchen towel and let it air dry for about 1 hour. The rice should be completely dry to the touch.
⏱️ 60 min - 3
Once the rice is dry, transfer it to a mixer grinder. Grind the rice without adding any water until it forms a coarse texture, similar to semolina, not a fine flour. Set the ground rice aside.
⏱️ 5 min - 4
In a large mixing bowl, combine the grated cucumber, grated coconut, finely chopped green chillies, finely chopped fresh coriander leaves, finely chopped curry leaves, cumin seeds, and salt to taste. Mix all the ingredients together thoroughly. The mixture should not be watery; if the cucumber releases a lot of water, you can reserve some of it for later if needed.
⏱️ 5 min - 5
Add the coarsely ground rice to the cucumber mixture. Combine everything well, ensuring the rice is evenly distributed. Do not add any extra water at this stage, as the moisture from the cucumber should be sufficient to bind the mixture. The final mixture should be dry enough to hold its shape.
⏱️ 5 min - 6
If using banana leaves, carefully dry them over a low flame for a few seconds until they become pliable. This prevents them from cracking when folded.
⏱️ 5 min - 7
Take a handful of the kadubu mixture and place it onto a prepared banana leaf. Fold the leaf around the mixture to form a packet. Alternatively, if not using banana leaves, you can place the mixture directly into the greased molds of an idli steamer.
⏱️ 5 min - 8
Arrange the banana leaf packets or idli molds in a steamer. Steam for 15 to 20 minutes, or until the kadubu is cooked through and firm to the touch.
⏱️ 20 min - 9
Serve the Cucumber Kadubu warm, optionally with a spoonful of ghee on top. It pairs wonderfully with a spicy coconut-based chutney for a balanced flavor.