Chili Pumpkin Kadambe – Hot, savory steamed snack (Vegan)

Whenever I create a sweet recipe (like Dudiya Kadambe), and visualize my dear ones enjoying it with gusto, I feel so full of joy. At the same time, the face of my dear father comes to my mind. A diabetic patient who had to have one of his toes removed to the ravage of the disease, he nevertheless would grab every chance he had to whet his gourmet tongue with every sweet dish, forgetting that sugar is sweet poison to the diabetic. Knowing what limited choices in food is available to the diabetic, and also how hungry they feel, I always endeavor to make tasty, filling, savory dishes wherever possible. Sometimes, they turn out truly marvelous. Here is one such great recipe for you.

Chili Pumpkin Kadambe

Print Recipe

Chili Pumpkin Kadambe Yum

A special Konkani steamed teatime snack for diabetics and for chili lovers alike.

Cuisine

Indian, Konkani

Prep Time

30 minutes

Cook Time

20 minutes

Servings

Ingredients

• 200 gm pumpkin (peeled, grated, mature)
• 200 gm roasted rava (fine wheat semolina)
• 100 gm grated coconut
• 6 gm hot green chilies (finely chopped)
• 3 gm dry Kashmiri chilies (finely chopped)
• 1 sprig curry leaves (finely chopped)
• 10 gm powdered salt
• 8 banana leaves of size 20 cm x 20 cm or 8" x 8"

Cuisine Indian, Konkani Prep Time 30 minutes Cook Time 20 minutes Servings Ingredients 200 gm pumpkin (peeled, grated, mature) 200 gm roasted rava (fine wheat semolina) 100 gm grated coconut 6 gm hot green chilies (finely chopped) 3 gm dry Kashmiri chilies (finely chopped) 1 sprig curry leaves (finely chopped) 10 gm powdered salt 8 banana leaves of size 20 cm x 20 cm or 8" x 8"

Instructions

1. 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).
2. Divide the mixture into 8 equal portions.
3. 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.
4. 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.
5. Finish packing the rest of the portions likewise.
6. Steam on high heat for 15 to 20 minutes.
7. Your delicious chili pumpkin kadambe is now ready to serve. Discard the leaf and enjoy hot!

Recipe Notes

1. 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.
2. Leftover chili pumpkin kadambe, if any, can be frozen and reheated in the microwave oven. It tastes just as good!
3. Chili pumpkin kadambe is so light and filling at the same time that you'll feel happy and content for longer.