Kudumulu - A Vinayaka Chaviti Special | FoodiBase

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Kudumulu - A Vinayaka Chaviti Special

Nutrition Info Per Serving


Energy 38.11 Cal Protein 0.44 g
Lipid 1.74 g Carbohydrate 5.12 g
Fiber 0.34 g Sugar 0.23 g


Ingredients List of Kudumulu – A Vinayaka Chaviti Special

Grocery List
Quantity Units Ingredients Notes
250.00 gm WHITE RICE OR RAVA
0.50 litre WATER
2.00 tbsp LENTILS CHANNA DAL
0.50 tsp CUMIN SEED
0.25 tsp SALT Add to taste
2.00 tsp BUTTER WITHOUT SALT Most preferably, ghee or clarified butter.
60.00 gm COCONUT MEAT FRESH AND GRATED - Optional

Kudumulu – A Vinayaka Chaviti Special Tags: Egg Free Regional Traditional

moderator Date: September 11, 2018
Region: INDIAN
Cuisine: Andhra
Type: Others
Course: Main Course

Prep Time

15 Mins

Cooking Time

15 Mins

Servings

16 units


Introduction of Kudumulu – A Vinayaka Chaviti Special


INTRODUCING THE KUDUMULU/VUNDRALLU

The Kudumulu is also known as Vundrallu or Undrallu. It is a classic Indian dish that originates from the regions of Andhra Pradesh. This dish is especially significant during the festival celebrations of Vinayaka Chaviti, or in other words, Ganesh Chaturti. This dish is a symbolism of love, affection, devotion, and the whole spirit of the major Hindu festival.

The Kudumulu or the Vundrallu is prepared with utmost devotion. After precise preparation of this dish, it is first offered to God Vinayaka as prasadam.
It happens to be one of God Vinayaka’s most favourite dishes. Of course, after modak.

MORE ABOUT THIS RECIPE OF THE KUDUMULU/ VUNDRALLU

The festival of Vinayaka Chaviti is all about happiness, innocence, fun, devotion, purity and unity. The entire family comes together and decorates the idol of Vinayaka with flowers and other sacred offerings.

This dish is mandatory to this festival in the Andhra Pradesh regions. It is crucial to get the measurements of this dish right in order to end up with perfect Kudumulu.
The usage of rice, water and salt is very important. Not only is this crucial for the flavour but is also very important to make even and consistent kudumulus.
Many people across the country confuse kudumulu with modak. Modak is a sweet dish that is also offered as prasadam. However, the kudumulu is special to the Andhra style of celebrating this festival. It is a savoury dish and is very healthy.

This dish is very low in fat and very high in terms of flavours. The simple method of preparing/cooking the kudumulu by steaming it makes it all the delicious. You can serve these hot/warm kudumulu with a generous drizzling of ghee to enhance the overall taste of this dish.

Make sure to prepare extra kudumulus this Ganesh Chaturthi and satisfy your appetite with it.

Preparation Steps of Kudumulu – A Vinayaka Chaviti Special


To prepare the kudumulu

  1. Soak rice for 2 hours. Then rinse it and dry it completely.
  2. Blend it to form coarse grains. You can make it as coarse as you like it.
  3. Now, wash and soak channa dal in water for 20 minutes. Drain off and set aside.
  4. Heat ghee in a pot, add dal and fry for 2 to 3 minutes.
  5. Pour water and add salt in as well and bring it to a good mild boil.
  6. Regulate the flame to medium and add the 250 grams of the coarsely ground rice. Mix well to prevent lumps.
  7. Cook till the water fully evaporates. Keep stirring to prevent the bottom from burning.
  8. Cover the pot and simmer for 3 minutes until all the water has evaporated.
  9. Switch off the stove.
  10. If you decide to use coconut, add it in now.
  11. Leave it covered for 15 minutes.
  12. Transfer this into a wide plate to cool.
  13. Dip your fingers into water and make even sized balls with the dough.
  14. Arrange them in a wide greased plate.

To steam the kudumulu

  1. Bring 2 cups of water to a boil in a pressure cooker or an idli steamer.
  2. When the water begins to boil, steam them for 8 minutes on a high flame. If you use a large pressure cooker, steam for 10 to 11 minutes. A small one will need only 6 minutes or so.
  3. This is now ready to serve to God Vinayaka.

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