This is one my husbands favorite kadabu or iddli. Sunday started up what to make for breakfast? well i saw one pumpkin lying for quite long. As pumpkin can stay longer without getting rotten i always keep it the last to use until my fridge is almost empty. Breakfast i started with pumpkin Talipeth then what to do with the remaining i will have so much to store so i thought why not prepare kadabu. Check out another version by Shilpa from Aayisrecipes.
All that you need
pumpkin cut into chunks – 4 cups
jagerry – 2 cups
iddli rice – 2 cups ( or rava i did not have rava so used rice)
fresh grated coconut – 1 cup
banana leaf/turmeric leaf
method : Soak Rice for 3 hrs in water. Boil pumpkin by adding little until half boiled. Turn of heat. Add jagerry let it stand until jaggery dissolves. Now remove pumkin will be very watery due to jaggery remove the water to grind the rice. The rice should be just like iddli batter. Now mash pumpkin it should be mushy, mix the rice paste with the pumpkin paste. Add coconut, a little salt and cardomom powder and mix it well. Taste for sweetness. This batter should be just like iddli batter. Now take banana leaf put some batter and fold it. Repeat with the remaining batter and steam it for 20 minutes. Serve with ghee but i like with onion chutney.