Kudumulu

Kudumulu is made using hyacinth beans. These beans are usually available during winters. It is a very nutritious and healthy breakfast recipe or any past-time snack. The procedure is also very simple and easy as very less items go into its making

 

         

Hyacinth Beans------> Also called as "Anapa Kaaya" or Anumulu in Telugu .

Ingredients:

1. Rice Flour - 2 cups
2. Hyacinth Beans - 2 cups
3. Green Chillies - 5 nos
4. Spring Onion Leaves - 1 cup (Chopped)
5. Coriander - 1 cup (Chopped)
6. Salt - To taste
7. Oil - To taste

Procedure:

1. Pressure cook hyacinth beans by adding some salt and upto 2 whistles and drain off remaining water. 
2. Grind green chillies by adding little salt to a thick paste.

3. Now take rice flour in a bowl and add these boiled beans to it.
4. Also add chilli paste, chopped corriander, spring onion leaves and some more salt. And mix well using little water.

                           

5. Roll dough to small balls. 
6. Take each ball, flatten it and press in the middle so that it takes the shape of a kudumu as shown below.

7. Likewise prepare kudumulu from the entire dough and keep them aside.
8. Now pour a glass of water in a pressure cooker, place idli stand and arrange all these kudumulu on that stand as a heap.
9. Pour 2 tbsps of oil on these kudumulu from top to bottom of the heap and in each kudumu so that they might not stick to each other after boiling.

10. Now close the lid and do not put whistle. Steam for almost 20 minutes.
11. Once you switch off the flame, open the lid after 5 minutes and take out each kudumu carefully into the serving plate as they will be very hot.

Serving Suggestion:
1. Commonly parathas are served with curd or mint chutney, any snack item with tomato sauce etc. Unlikely, Kudumulu are served with oil :). Dip a piece of kudumu in oil and enjoy its delicacy. As too much oil intake is not preferrable, you can enjoy kudumulu directly without dipping in oil.

Note:
1. Prepare kudumulu in a medium size, if you make them thicker then, it takes a longer time to get cooked properly and will be hard while eating. Also, if you make them thinner then, they might break while preparing or even after steaming.

2. I feel the taste of kudumulu lies in spring onion leaves also. So don't hesitate to add them and hence the green colour too. 

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Linking my recipe to : Sumee's Culinary Bites