Malnad Kadabu with Spicy Tomato-Onion Chutney

I had some Idli batter sitting in my refrigerator and I was longing to finish it and free up that much space. We dint really feel like the usual Idlis and so, with just a simple twist, ‘ot ‘ot Malnad Kadabus with some tangy sweet tomato-onion chutney it was, for breakfast this morning.

Ingredients (for Malnad Kadabus):

  • Idli batter – 5 to 6 cups
  • Channa dal – 1/2 cup (soaked overnight)
  • Green peas – 1/2 cup (cooked with salt)
  • Green Chillies – 2 nos (finely chopped)
  • Black pepper – 6-8 corns (coarsely pounded)
  • Ginger – 1″ long piece (grated)
  • Coriander/Cilantro – a fistful (finely chopped)
  • Grated Coconut – 1/2 cup
  • Salt – to taste

To start from scratch, i.e, to make the Idli batter:

  • Soak 1 measure Urad Dal and 3 measures Idli soji (1:3 proportion), for about 6-8 hours (from morning to evening).
  • Drain the water from the urad dal and grind to a smooth paste, with as less water as possible.
  • Drain the water from the rice soji and grind for just a few seconds without any water.
  • Mix along with the ground urad dal.
  • Add salt to taste, stir well and allow to ferment overnight.

Procedure (for Malnad Kadabus):

  • Mix all the ingredients along with the Idli batter.
  • The traditional Malnad Kadabus are prepared in a mould prepared from jackfruit leaves stitched together with small sticks. However, since I din’t have them handy (you get them ready in the market) and neither do I know how to make them, I decided to use my steel tumblers for the moulds.
  • Grease the insides of the tumblers and pour the batter till 3/4th of the level. This allows the kadabus to rise inside the tumbler.
  • Steam cook for about 20 minutes or till done.
  • Allow to cool for 5 minutes, de-mould and serve hot with the Tomato-Onion Chutney. Drizzle some ghee on the kadabus for added taste! 😉

Ingredients (for Tomato-Onion Chutney):

  • Onions – 2 nos (medium sized, cut into 1″ cubes)
  • Tomatoes – 2 nos (medium sized, cut into 1″ cubes)
  • Garlic – 2 pods
  • Ginger – 1″ long piece
  • Turmeric powder – a pinch
  • Asafoetida – a pinch
  • Red Chillies – 2 nos
  • Grated Coconut – 1 cup
  • Salt – to taste
  • Water – as required
  • Cooking Oil – 1/2 tsp

Procedure (for Tomato-Onion Chutney):

  • In a wok, heat the oil. Add the asafoetida and after 5 seconds, add the onions and sauté till golden brown.
  • Add the tomatoes to the sauteed onions and fry for another 5 minutes.
  • Allow the mixture to cool, and run in the mixer with the remaining ingredients, to form a smooth paste.
  • Enjoy the sweet-sour taste of this chutney with the Malnad Kadabus.


6 responses to “Malnad Kadabu with Spicy Tomato-Onion Chutney

  1. Very new dish to me… but sounds very authentic 🙂

    • Yup, its a Mangalore dish. If it is made in the jackfruit leaves mould, the taste is even better b’cos it gets a special flavour from the leaves when it gets steam cooked. However, if you don’t have the authentic mould, then steel tumblers are your life savers 😀
      Do try it out and let me know if you liked it.

  2. Vow !! It’s a brilliant idea to use tumblers as moulds !!! Will surely try to use them next time !

  3. Hey Madhuri,
    I used to love the Madhur Vades when we lived in Bangalore…we used to drive all the way from K`Mangala to Woody`s just to enjoy their awesome madhur vades…do you hve the recipe? do post it when you can and give me a ping!!!


    • Shoba,
      Thanks for dropping by. Yes, I do have the recipe for Maddur-vade. Request noted! Will post it soon 🙂 Till then, do keep coming back for the other recipes.

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