Put the grated pumpkin, the grated coconut, the rava, the green and red chilies, the curry leaves and the salt into a mixing bowl and knead thoroughly (see note).
Divide the mixture into 8 equal portions.
Take a portion and spread it in a thick line across the center of the leaf. Press lightly and shape it into a cylinder with your fingers.
Fold one side of the leaf over the mixture and press it lightly to flatten the mixture a bit. Now fold the other side over the first one and put it upside down in your steamer.
Finish packing the rest of the portions likewise.
Steam on high heat for 15 to 20 minutes.
Your delicious chili pumpkin kadambe is now ready to serve. Discard the leaf and enjoy hot!
Recipe Notes
If your pumpkin is juicy, no water needs to be added to the dough. If the pumpkin is dry, remember to sprinkle a little water while kneading the mixture. The right consistency would be a bit softer than chappati dough.
Leftover chili pumpkin kadambe, if any, can be frozen and reheated in the microwave oven. It tastes just as good!
Chili pumpkin kadambe is so light and filling at the same time that you’ll feel happy and content for longer.