Kargadabu

It was a wonderful start to the New Year yesterday with more catering orders, hence a hectic day!!! Inspite of all the other cooking, I could slip in a few traditional dishes to celebrate Ugadi. Hope all of you had a wonderful one too!

As promised, here is the recipe for Kargadabu.


You will need:

For the Filling:

3/4 cup Tuar dal
3/4 cup fresh coconut gratings
1/2 Cup Jaggery powdered
1/2 tsp cardamom powder

Outside Layer:

1/2 cup Fine Sooji (Chiroti Rava)
A pinch of salt
2 tsps oil
Water as required

Mix the above three into a bread crumb like consistency. Then add water and mix into a soft dough. Let sit for an hour.

Meanwhile cook Tuar dal with 2 Cups water (or as required)on stove top, till Tuar dal splits on the edges and is soft to the touch. Do not overcook as this will hamper the texture of the filling. Drain Tuar Dal. Grind this with coconut and jaggery to a smooth paste in a blender. Use as less water as possible. Transfer to a non stick pan and saute for a couple of minutes till the mixture tightens and becomes thick. Add cardamom powder and fry till fragrant. The mixture should be thick enough to be shaped into balls. If it is not, continue to fry on medium heat, stirring continuously till you achieve the desired consistency.

To make the Kadabus:

Tuar Dal filling (prepared as above)
Sooji dough
Oil for frying
Kadabu mould (if available)

Divide sooji dough into balls, the size of a whole Hazelnut. Roll out using a rolling pin. Dust with flour if required. Place this on the inside of a Kadabu mould. Place about a tablespoon of filling on one side. Moisten all around the dough using water. Close the mould shut and press. This should seal the Kadabu, remove excess. Repeat with all the dough.

If you don't have a Kadabu mould on hand, all you have to do is shape the dough into balls, roll into small flats. Place the filling on one half of the circle, close shut using water and pressing the sides to form a crescent. Using a mould helps make all the Kargadabus one size, but its ok to do it without a mould too.

Heat oil in a deep pan.Add kadabus one at a time and fry on both sides till light brown.

Serve immediately. These need to be refrigerated if not consumed on the same day, since the filling has coconut in it, it is perishable.

The rest of the festival platter

Click on Dish name for Recipe:

Tuar Daal Rasam/ Holige Saaru
Lime Rice/Chitranna
Beans Palya
White Rice & Papads

The same filling can be used to make Obbattu/Holige.

Steamed Kadabus are here.