Kudumulu Recipe

Delicious Kudumulu Recipe: Traditional South Indian Dumplings

Kudumulu

• Publisher: Lofty Recipes
• Cuisine: Indian
• Category: Snack, Dessert
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4
• Calories: 150 calories

About this recipe

Kudumulu, also known as undrallu, are delightful steamed rice flour dumplings that hold a special place in South Indian cuisine. These little treats are traditionally prepared during festivals like Ganesh Chaturthi and are considered a favorite offering to Lord Ganesha.

To make kudumulu, you start by boiling water in a deep pan and adding a pinch of salt and a tablespoon of oil. Once the water reaches a rolling boil, you gradually add rice flour while stirring continuously.

The goal is to achieve a smooth and lump-free dough-like consistency. Once all the rice flour is incorporated, the heat is turned off.

Now comes the fun part! You let the dough cool for a bit so that it becomes easier to handle. Then, you knead it with your hands until it becomes soft and pliable. Taking small portions of the dough, you shape them into round dumplings. You can choose to flatten them slightly or keep them in their natural round shape.

If you're feeling adventurous, you can add a tasty twist by stuffing the dumplings with grated coconut and chopped coriander leaves. This adds a delightful burst of flavor when you take a bite.

Next, it's time to steam the kudumulu. You set up a steamer by boiling water in a steamer pot or a wide pan. Grease the steamer plate or idli molds with a little oil, and place the formed dumplings on them. Remember to leave some space between the dumplings as they will expand during the steaming process.

Allow the dumplings to steam for around 10-12 minutes on medium heat until they are thoroughly cooked. You can check if they're done by inserting a toothpick or a knife into one of the dumplings. If it comes out clean, they're good to go!

Once the kudumulu are cooked, remove them from the steamer and let them cool for a few minutes. They are typically served warm and can be enjoyed as a snack or as a part of a festive meal. They pair wonderfully with coconut chutney or any chutney of your preference.

Recipe origin and background

Kudumulu is a traditional dish that originated in the southern part of India, particularly in the states of Andhra Pradesh and Telangana. It is deeply rooted in the culinary culture of these regions and is often prepared during festivals and special occasions.

Kudumulu holds significance during the celebration of Ganesh Chaturthi, which is a festival dedicated to Lord Ganesha, the elephant-headed deity in Hinduism.

Lord Ganesha is revered as the remover of obstacles and the god of wisdom and prosperity. It is believed that preparing and offering kudumulu to Lord Ganesha brings blessings and good fortune.

The dish itself is made primarily from rice flour, which is a staple ingredient in South Indian cuisine. Rice is a widely grown crop in the region, and its versatility has given rise to numerous traditional recipes. Kudumulu showcases the culinary creativity and artistry of the people of Andhra Pradesh and Telangana.

Over time, different variations of kudumulu have emerged, with some regions adding their own unique twists. For instance, some people stuff the dumplings with grated coconut, jaggery, or other flavorful fillings. These variations add diversity to the dish while maintaining the essence of the traditional recipe.

Kudumulu is not only enjoyed as a devotional offering during festivals but also as a beloved snack or tiffin item in everyday life. Its popularity has spread beyond the region, and people from different parts of India and even abroad have come to appreciate the delicate flavors and textures of this steamed rice flour delight.

Why try this Kudumulu recipe?

1. Traditional and Festive Delight: Kudumulu is a traditional South Indian dish that is deeply rooted in the culinary culture of the region. By preparing and enjoying kudumulu, you can experience a part of South Indian culinary tradition and connect with its rich cultural heritage. It is particularly associated with the celebration of Ganesh Chaturthi, making it a perfect choice for festive occasions.
2. Simple Ingredients: The recipe calls for basic ingredients like rice flour, water, salt, and oil. These are easily accessible and commonly found in most households. The simplicity of the ingredients means you can whip up a batch of kudumulu without much hassle or the need for specialized ingredients.
3. Steamed and Healthy: Kudumulu are steamed, which means they are a healthier alternative to fried snacks. They are light and low in calories, making them a guilt-free treat. Steaming helps retain the nutritional value of the ingredients and produces a soft, tender texture.
4. Customizable: While the basic recipe is delicious on its own, you can also get creative and customize the kudumulu according to your preferences. You can experiment with different fillings like grated coconut, jaggery, or even savory options. This versatility allows you to tailor the flavors to your liking and create a unique variation of kudumulu.
5. Versatile: Kudumulu can be enjoyed in multiple ways. They can be served as a snack or as a part of a festive meal. They pair well with coconut chutney or any other chutney of your choice. You can also serve them as prasad or as an offering during religious ceremonies.
6. Delicious and Satisfying: Kudumulu offer a delightful combination of textures and flavors. The soft and slightly chewy dumplings, with their subtle sweetness and touch of salt, make for a satisfying snack or treat. They are loved by both children and adults alike.

Trying this kudumulu recipe allows you to embark on a culinary adventure, explore a traditional dish, and enjoy a delicious and healthy snack. Whether you're seeking a taste of South Indian cuisine, celebrating a festival, or simply looking to try something new, making kudumulu is a rewarding and flavorful experience.

What does Kudumulu taste like?

Kudumulu have a distinct and delightful taste that is enjoyed by many. The main flavor profile of kudumulu is derived from the combination of rice flour and the steaming process, which results in a soft and slightly chewy texture.

The dumplings have a subtle, mildly sweet taste from the rice flour, reminiscent of fresh rice. They are not overly sweet but instead offer a gentle, natural sweetness that is balanced and pleasing to the palate.

The addition of salt to the dough gives kudumulu a subtle savory note, enhancing the overall flavor profile. This touch of salt helps to bring out the inherent flavors of the rice flour and adds a well-rounded taste to the dumplings.

If you choose to stuff the dumplings with grated coconut and coriander leaves, they contribute an additional layer of flavor. The coconut adds a slight nuttiness and a hint of sweetness, while the coriander leaves provide a refreshing, aromatic note.

What is in Kudumulu?

• Rice flour: Rice flour serves as the main ingredient in kudumulu. It is made by grinding raw rice into a fine powder. Rice flour gives the dumplings their soft and slightly chewy texture.
• Water: Water is used to form a dough with the rice flour. It is boiled and added gradually to the flour to achieve the right consistency.
• Oil: A small amount of oil is added to the boiling water. It helps prevent the dumplings from sticking to each other and adds a touch of flavor to the dough.
• Salt: Salt is added to the boiling water to enhance the taste of the dumplings. It provides a subtle savory note and balances the overall flavor profile.
• Grated coconut (optional): Grated coconut can be used as a filling to stuff the dumplings, adding a delightful burst of flavor. It lends a slight nuttiness and sweetness to the kudumulu.
• Chopped coriander leaves (optional): Chopped coriander leaves can be added along with grated coconut as a filling. They contribute a fresh and aromatic note to the dumplings.

Equipment required for this recipe

• Steamer Pot or Steamer: A steamer pot is commonly used to steam the dumplings. It typically consists of a large pot with a lid and a steamer plate or basket. If you don't have a steamer pot, you can use a wide pan or a large pot with a heatproof plate or a metal colander placed inside. Ensure that the plate or colander is elevated above the water level.
• Steamer Plate or Idli Molds: A steamer plate or idli molds are used to place the formed dumplings for steaming. If you don't have these specific molds, you can use small heatproof bowls or cups to shape the dumplings. Alternatively, you can use small banana leaves or parchment paper to wrap the dumplings and create small packages to steam.
• Mixing Bowl: A mixing bowl is required to combine the rice flour with water and form the dough. Any large bowl that can comfortably hold the ingredients and allow for mixing will work as a substitute.
• Deep Pan: A deep pan is used to boil water and create the steam for steaming the dumplings. You can use any deep saucepan or pot you have in your kitchen.
• Spoon or Spatula: A spoon or spatula is needed for stirring the rice flour into the boiling water and mixing the dough. Any regular kitchen spoon or spatula will serve the purpose.
• Toothpick or Knife: A toothpick or knife is used to check if the dumplings are cooked through. You can use any small, sharp object like a toothpick, skewer, or small knife to poke into the dumplings and check for doneness.

How to make Kudumulu

Try our mouthwatering Kudumulu recipe, a traditional South Indian delight! These steamed rice flour dumplings are perfect for festive occasions.

Ingredients

• 1 cup rice flour
• 1 1/2 cups water
• 1 tablespoon oil
• Salt to taste
• Grated coconut (optional)
• Chopped coriander leaves (optional)

Instructions

1. In a deep pan, bring water to a boil. Add salt and oil to the water.
2. Reduce the heat to low and slowly add the rice flour to the boiling water, stirring continuously. Make sure there are no lumps.
3. Once all the rice flour is added, mix well until it forms a smooth dough-like consistency. Turn off the heat.
4. Allow the dough to cool slightly so that it becomes easy to handle. Knead the dough with your hands until it becomes smooth and pliable.
5. Take small portions of the dough and shape them into small round dumplings. You can flatten them slightly or keep them round.
6. If desired, you can stuff the dumplings with a small amount of grated coconut and chopped coriander leaves. This step is optional and adds a bit of flavor.
7. Meanwhile, prepare a steamer by boiling water in a steamer pot or a wide pan. Grease the steamer plate or idli molds with a little oil.
8. Place the prepared dumplings on the greased steamer plate or idli molds. Make sure to leave some space between them as they will expand while steaming.
9. Steam the dumplings for about 10-12 minutes on medium heat or until they are cooked through. You can insert a toothpick or a knife into a dumpling to check if it comes out clean.
10. Once the dumplings are cooked, remove them from the steamer and allow them to cool for a few minutes.
11. Serve the kudumulu warm with coconut chutney or any chutney of your choice

How to serve Kudumulu

Serving kudumulu is a simple process. Here's a step-by-step guide on how to serve kudumulu:

1. Prepare the kudumulu: Start by steaming the kudumulu according to the recipe instructions. Once they are cooked and tender, remove them from the steamer and let them cool for a few minutes.
2. Plating: To serve kudumulu, you can use a clean, dry plate or a traditional serving dish. You can opt for individual plates or a communal serving platter, depending on the occasion and your preference.
3. Arrange the kudumulu: Place the steamed kudumulu on the serving plate or dish. You can arrange them in a neat and visually appealing pattern. If you have stuffed the dumplings with coconut and coriander, make sure to place them with the filling side facing up, so they are visible.
4. Accompaniments: Kudumulu are often served with a variety of chutneys or sauces that complement their flavors. Coconut chutney is a popular choice, but you can also serve them with tomato chutney, peanut chutney, or any other chutney of your preference. You can present the chutneys in small bowls or ramekins alongside the kudumulu.
5. Garnish (optional): To add a touch of freshness and visual appeal, you can garnish the kudumulu with some additional ingredients. Freshly chopped coriander leaves or grated coconut can be sprinkled on top of the dumplings as a garnish. This enhances the overall presentation and adds a burst of color.
6. Serve and enjoy: Once you have arranged the kudumulu and accompaniments, it's time to serve them. Bring the plate or dish to the table and invite your guests or family members to help themselves. Kudumulu are best enjoyed while still warm, so serve them promptly.
7. Eating etiquette: Kudumulu are typically eaten with your hands. Take a kudumulu from the plate, dip it into the accompanying chutney, and savor the delightful flavors and textures. Encourage your guests to enjoy the kudumulu while they are still fresh and warm.

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Recipe Tags: Kudumulu, Kudumulu Recipe, Recipe, Easy, Homemade, Top rated