The Kumbil appam made from ripe jack fruit is a special delicacy of Kerala. Traditionally wrapped in the kumbil leaf (edana leaf), it possesses a unique taste. I learnt this recipe from my mother.
What you need
Ripe jack fruit bulbs, finely chopped - 4 cups
Dark jaggery, scraped - 1/2 kg
Grated coconut - 1 cup
Rice flour - 1 cup
Cumin seeds, crushed - 1/2 tsp
Cardamom powder - 1/4 tsp
Cooking instructions
Melt jaggery in a cup of water and boil in a broad pan to attain a thick consistency. Add the chopped jack fruit bulbs followed by grated coconut into the syrup. Mix for five-10 minutes for a fine blend. With constant stirring, add the rice flour and crushed cumin seeds. Turn off the flame and knead well to develop a soft batter. After thorough mixing pour the batter into an idli mould. Steam cook for about 10-15 minutes. Serve hot or cold.
Jessy George is a teacher who loves gardening and trying out traditional recipes from different cuisines.
