Kumbilappam Recipe : authentic dish of kerala made with jackfruit (Chakka)
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Kumbilappam or the chakka appam made of jackfruit
Kumbilappam is one of the oldest sweet dish receipe of kerala. Our grandmas used to make the same using chakka (jackfruit) during the festival seasons or at times of special days. Since made from chakka , it is also called chakka appam. During the season, we see a varierty of dishes made with chakka.
Again coming back to kumbilappam, it is made as offerings to the God and is presented in the Hindu Temples. Mostly during the ponkala at Attukal, it is made and has a different name Therali appam It can be made with banana for substitution to jackfruit.
The kumbil in the Kumbilappam or the mould is made of Vayana leaf , belonging to the family of bay leaf and it is otherwise called Therali and hence the other name Therali appam.
Kumbilappam
Preparation timing approximately
Ingredients for making kumbilappam
- One cup Juicy Jackfruit bulbs seedless, mix it in a mixer grinder to get the pulp
- 3/4 cup Jaggery, crushed and boiled in a 1/4 glass water and then filter it to remove the impurities
- one cup Rice Powder, appam or idiyappam podi is ideal
- pinch salt
- 3 or 4 cardamom
Preparation steps of kumbilappam
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Making of Kumbilappam
- One cup of juicy jackfruit bulbs, with seeds removed.then make the pulp out of jackfruit bulbs using a mixer grinder.
- Crush the jaggery and add some water and boil the same till the jaggery gets disolved
- add 3 or 4 cardamom after tearing the same into the jaggerry while boiling
- mix rice powder with jackfruit pulp
- add coconut scrambling and jaggery water (filtered to remove the waste like stone etc)
- mix the mixture to make the dough, soft enough;
- clean the bay leafs (Vayana ila)
- using the coconut sticks create the mould (kumbil) to make the kumbilappam
- add one teaspoon dough into the mould
- close the same using remaining part of the leaf
- Steam the same in a steamer for 40 minutes, make sure that you pour enough amount of water in the steamer
- Now the kumbilappam is ready. remove the leaf before serving..
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Comments
AUTHORThanks aviannovoice, for the support, there are yet more in my pocket... ;)
This is wonderful! I love Indian recipes. Keep 'em coming.
- AUTHOR
thanks Vinod for your encouraging comment.
Kumbilappam is my all time favorite and it's so nice to see this recipe featured here. The subtle smell and flavour of the therali leaf seeping into the appam with its blend of sweet tastes makes it absolutely irresistible. Thank you so much for sharing the detailed recipe with supporting pics to help anybody who wants to venture into the wonderland of therali appam.
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