Bottlegourd Dumplings or Sorekaayi Kadubu and Beetroot chutney!! скачать в хорошем качестве

Bottlegourd Dumplings or Sorekaayi Kadubu and Beetroot chutney!!

Bottlegourd Dumplings or Sorekaayi Kadubu:- Kadabu (also spelled kadbu or kadubu) simply means "steamed dumpling" in Kannada, and the variations are as diverse as the regions they come from. Some are savory, packed with vegetables and spices. Others are sweet, stuffed with coconut and jaggery. What unites them all is the gentle cooking method—steam ... that transforms simple batters and doughs into soft, pillowy parcels. The bottle gourd, so mild on its own, transforms as it steams—releasing its moisture into the rice rava, softening everything into a dumpling that's impossibly tender. This is the kind of food that doesn't announce itself loudly. It simply appears on the plate, whether wrapped in banana leaves or just simply placed on an idli plate with very less oil. This is one such dish which you reach for again and again until suddenly you've eaten more than you intended. This particular Sorekaayi kadubu needs no accompaniment other than a dollop of butter as its already tasty. Just to make it more tastier and spicy, try with simple beetroot chutney. Let's see how I prepared: Bottlegourd Dumplings or Sorekaayi Kadubu and Beetroot chutney For making Bottlegourd Dumplings: Ingredients: Rice Rava 1cup Bottlegourd grated 1&1/2 cup Water as required Groundnut oil to grease idli plates Grind together: Coriander leaves 1 bunch Green chillies 4-5 Coconut grated 1/2 cup Hing a pinch Salt to taste For making Beetroot Chutney! Beetroot small 1 Coconut grated 1/2 cup Green chillies 4-5 Ginger 1 inch Garlic 3-4 pods Roasted gram 2 tbsp Tamarind small piece Jaggery powder 1/4 tsp Salt to taste Coriander leaves handful Water as required Method: Bottlegourd Dumplings or Sorekaayi Kadubu: Wash and grate Bottlegourd and transfer to a mixing bowl Grind the mentioned ingredients into coarse paste without adding water Add to the mixing bowl Next add rice rava and salt Mix nicely (The mixture should form a shape as Bottlegourd release water. If not add 1 tablespoon water or as required To get Dumplings consistency. The mixture should not be flowy) Grease idli plates or moulds with little groundnut oil Make Kadubu or dumplings and place gently on the plates Steam the kadubu for 10-12 minutes Allow it to cool down completely and gently take them out Soft and tasty Bottlegourd Dumplings or Sorekaayi Kadubu are ready For making Beetroot Chutney: Grind the mentioned ingredients into thick paste Garnish with Coriander leaves Easy, spicy and beautiful coloured Beetroot Chutney is ready Serve hot Bottlegourd Dumplings or Sorekaayi Kadubu with Beetroot Chutney and Butter Enjoy 👍 #Sorekaayikadubu #Bottlegourddumplings #dumplings #kadubu #easyrecipe #vegrecipe #karnatakarecipes #traditionalrecipes #pressurecookerwhistlingflavour #foodblogger ##foodporn Music: Good time 01 Musician: Xuxiao