Malenadu kadubu

Malenadu kadubu - Kiranmayi Kamath


Recipe:

1 measure urad dal
2 measure idli rava
Handful of chanadal - soaked overnight
chopped green chillies- 2-3
2 grated carrots
chopped curry leaves
Salt to taste. -

soak urad dal for 4 - 5 hours. Grind the same as you grind it for idli.Wash and soak the idli rava for ten minutes add it to the ground urad dal and run the grinder/mixie for two minutes till the idli rava blends well with the ground urad dal. Keep it overnight.

cook the soaked chana dal till it becomes soft. Drain out the water and let it cool.

Add the chopped green chillies, curry leaves,grated carrot, ginger and cooked chana dal to the idli batter.Add salt to taste.mix well and grease the idli cups or u can use the steel tumblers or the paper coffee cups to steam these kadubu. Steam it in the idli cooker and to see if the same is cooked well, insert a toothpick which should come out clean. Malenadu kadubu is ready.Kempu chutney:

1 cup grated coconut
5-6 red byadagi chilli
1/2 tsp jeera
6-7 flakes of garlic
small piece tamarind
Salt to taste.

Grind all ingredients except salt to chutney consistency and add salt in the end. Kempu chutney is ready to be devoured with Malenadu kadubu.