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Kumbilappam Recipe : authentic dish of kerala made with jackfruit (Chakka)

Updated on October 17, 2013

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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

Kumbilappam
Kumbilappam | Source

Preparation timing approximately

Prep time: 30 min
Cook time: 40 min
Ready in: 1 hour 10 min
Yields: a handful of jackfruit can serve 5 to 6 people

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

Click thumbnail to view full-size
One cup of juicy jackfruit bulbs, with seeds removedJaggerry  (sharkara) as sweetness needed or 3/4 cupCrush the jaggery and add some water and boil the same till the jaggery gets disolvedadd 3 or 4 cardamom after tearing the same into the jaggerry while boilingJaggery getting boiledJaggery getting boiledmake the pulp out of jackfruit bulbs using a mixer grinder.take one cup of rice powderneed one half of  a coconut scramblingsmix rice powder with jackfruit pulpadd 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 mould using vayana ilaadd one teaspoon dough into the mouldclose the same using remaining part of the leafSteam the same in a steamer for 40 minutes, make sure that you pour enough amount of water in the steamerNow the kumbilappam is readyremove the leaf before serving..
One cup of juicy jackfruit bulbs, with seeds removed
One cup of juicy jackfruit bulbs, with seeds removed | Source
Jaggerry  (sharkara) as sweetness needed or 3/4 cup
Jaggerry (sharkara) as sweetness needed or 3/4 cup | Source
Crush the jaggery and add some water and boil the same till the jaggery gets disolved
Crush the jaggery and add some water and boil the same till the jaggery gets disolved | Source
add 3 or 4 cardamom after tearing the same into the jaggerry while boiling
add 3 or 4 cardamom after tearing the same into the jaggerry while boiling | Source
Jaggery getting boiled
Jaggery getting boiled | Source
Jaggery getting boiled
Jaggery getting boiled | Source
make the pulp out of jackfruit bulbs using a mixer grinder.
make the pulp out of jackfruit bulbs using a mixer grinder. | Source
take one cup of rice powder
take one cup of rice powder | Source
need one half of  a coconut scramblings
need one half of a coconut scramblings | Source
mix rice powder with jackfruit pulp
mix rice powder with jackfruit pulp | Source
add coconut scrambling and jaggery water (filtered to remove the waste like stone etc)
add coconut scrambling and jaggery water (filtered to remove the waste like stone etc) | Source
mix the mixture to make the dough, soft enough;
mix the mixture to make the dough, soft enough; | Source
clean the  bay leafs (Vayana ila)
clean the bay leafs (Vayana ila) | Source
using the coconut sticks create the mould (kumbil) to make the kumbilappam
using the coconut sticks create the mould (kumbil) to make the kumbilappam | Source
mould using vayana ila
mould using vayana ila | Source
add one teaspoon dough into the mould
add one teaspoon dough into the mould | Source
close the same using remaining part of the leaf
close the same using remaining part of the leaf | Source
Steam the same in a steamer for 40 minutes, make sure that you pour enough amount of water in the steamer
Steam the same in a steamer for 40 minutes, make sure that you pour enough amount of water in the steamer | Source
Now the kumbilappam is ready
Now the kumbilappam is ready | Source
remove the leaf before serving..
remove the leaf before serving.. | Source

Making of Kumbilappam

  1. One cup of juicy jackfruit bulbs, with seeds removed.then make the pulp out of jackfruit bulbs using a mixer grinder.
  2. Crush the jaggery and add some water and boil the same till the jaggery gets disolved
  3. add 3 or 4 cardamom after tearing the same into the jaggerry while boiling
  4. mix rice powder with jackfruit pulp
  5. add coconut scrambling and jaggery water (filtered to remove the waste like stone etc)
  6. mix the mixture to make the dough, soft enough;
  7. clean the bay leafs (Vayana ila)
  8. using the coconut sticks create the mould (kumbil) to make the kumbilappam
  9. add one teaspoon dough into the mould
  10. close the same using remaining part of the leaf
  11. Steam the same in a steamer for 40 minutes, make sure that you pour enough amount of water in the steamer
  12. Now the kumbilappam is ready. remove the leaf before serving..

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    • deepateresa profile image
      Author

      DEEPA JOHN 4 years ago from Trivandrum, Kerala,India

      Thanks aviannovoice, for the support, there are yet more in my pocket... ;)

    • aviannovice profile image

      Deb Hirt 4 years ago from Stillwater, OK

      This is wonderful! I love Indian recipes. Keep 'em coming.

    • deepateresa profile image
      Author

      DEEPA JOHN 4 years ago from Trivandrum, Kerala,India

      thanks Vinod for your encouraging comment.

    • Vinodkpillai profile image

      Vinodkpillai 4 years ago from Hyderabad, India

      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.