Kadubu (Idlis) and Hinga (Asafotida) chutney!

These Idli moulds are made out of thick leaves  called ‘Kedige’ in Kannada. The Tamil name is ‘Thazambu’ leaf and it is called  ‘Screwpine’ in English. The leaves  gives the beautiful aroma to the idlis. When we use these moulds to make the idli, it is called Kadubu in Kannada and  Moodo in Konkani.

Ingredients  for the Idli batter:

2 cup urad dal
4 cups idli rava
Salt  to taste.

Soak the urad dal for 4 to 5 hrs in water. Grind it into a smooth batter using sufficient water. Soak the idli rava in hot water for 30 minutes, then drain the water out and mix the rava in the urad dal batter, add salt and keep it overnight for the fermentation. Next morning stir the batter and pour the batter in the   mould or  idli  katori, and steam in the vessel  for 20-25 minutes. [rml_read_more]

Hinga (asafetida) chutney ingredients:

1 cup coconut
4 dry red chillies
small ball of asafetida
½ tsp tamarind paste
½ tsp mustard seeds
curry leaves
1tsp oil
salt to taste.

Take a ½ tsp oil and sauté the red chillies, and asafetida. Grind the coconut, red chilles, asafetida, and tamarind paste in to a smooth paste. Take it out, add salt to taste and add the mustard seeds, curry leaves seasoning.

Enjoy the hot Kadubu (idlis)  with the hinga chutney!

Kadubu, Hing chutney, and Sambar

Kadubu, Hing chutney, and Sambar
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