Festive Foods for Gowri Habba

Kadubu is a traditional South Indian steamed dumpling, often made during festivals like Gowri Habba. It can be filled with either sweet or savory fillings. This recipe uses a sweet filling made from coconut and jaggery, a type of unrefined sugar that adds a rich, caramel-like flavor. These dumplings are light, subtly sweet, and perfect for a special occasion.

For the Dough:

• 1 cup rice flour – This is a fine powder made from ground rice and can be found in most grocery stores or Asian markets.
• 1 ½ cups water – You’ll need this to make the dough pliable and easy to work with.
• 1 tsp ghee (clarified butter) – Ghee adds richness to the dough. If you can’t find ghee, you can substitute with unsalted butter.
• A pinch of salt – Just a small amount to balance the flavors in the dough.

For the Sweet Filling:

• 1 cup grated fresh coconut – Fresh coconut adds a wonderful texture and flavor. You can use frozen grated coconut (thawed), or if fresh coconut is hard to find, unsweetened dried coconut works too.
• ¾ cup jaggery (or brown sugar) – Jaggery is a traditional unrefined sugar used in Indian cooking, available at Indian grocery stores. You can substitute with dark brown sugar or even coconut sugar if needed.
• ½ tsp cardamom powder – Ground cardamom adds a fragrant, slightly spicy sweetness. You can find it in most supermarkets in the spice section.
• 1 tbsp ghee (clarified butter) – Adds richness to the filling. Substitute with unsalted butter if needed.
• 2 tbsp chopped nuts (optional) – Cashews or almonds add a nice crunch and richness. You can skip these if you prefer a simpler filling.

1. Prepare the Dough:

• Boil the water: In a medium saucepan, bring 1 ½ cups of water to a boil over medium heat.
• Add salt and ghee: Once the water is boiling, add a pinch of salt and 1 tsp of ghee (or butter). This helps make the dough soft and manageable.
• Add the rice flour gradually: Slowly add 1 cup of rice flour into the boiling water while stirring continuously with a wooden spoon or spatula to avoid lumps. Keep stirring until the mixture forms a thick, smooth dough.
• Cook the dough: Turn the heat to low and cook the dough for another 2-3 minutes, stirring constantly to ensure it doesn’t stick to the pan.
• Let it cool: Remove the pan from heat and cover it with a lid. Allow the dough to cool for about 10 minutes until it’s warm but not too hot to handle.
• Knead the dough: Once cool enough, knead the dough with your hands until it becomes soft and pliable. If the dough is too sticky, you can lightly dust your hands with rice flour.

2. Prepare the Sweet Coconut Filling:

• Heat the ghee: In a small pan, heat 1 tbsp of ghee over medium heat.
• Toast the coconut: Add 1 cup of grated coconut to the pan and stir-fry it for about 2 minutes until it starts to turn golden and releases a lovely coconut aroma.
• Melt the jaggery: Add ¾ cup of jaggery (or brown sugar) to the pan. Stir continuously as the jaggery melts and combines with the coconut. The mixture should thicken and become sticky, like a soft caramel.
• Add cardamom: Once the jaggery has melted, stir in ½ tsp of ground cardamom for a warm, fragrant flavor. You can also add chopped nuts at this point if you like.
• Cool the filling: Remove the pan from heat and let the coconut-jaggery mixture cool slightly. It should be thick and sticky but easy to handle.

3. Shape the Kadubu:

• Portion the dough: Take small portions of the rice flour dough (about the size of a golf ball) and roll them into smooth balls.
• Flatten the dough: Using your fingers, gently flatten each ball into a thin disc (about 3-4 inches in diameter). You can lightly grease your hands with ghee to prevent sticking.
• Add the filling: Place about 1-2 teaspoons of the sweet coconut filling in the center of each disc. Be careful not to overfill, as the dough may tear.
• Fold and seal: Carefully fold the disc in half, covering the filling to form a half-moon shape. Press the edges together firmly to seal the dumpling. You can crimp the edges with your fingers or use a fork to create a decorative pattern.

4. Steam the Kadubu:

• Prepare the steamer: If you don’t have a traditional steamer, you can use a large pot with a steaming rack or a colander placed over simmering water. Lightly grease the steaming rack to prevent sticking.
• Steam the dumplings: Arrange the prepared dumplings in a single layer on the steaming rack, making sure they don’t touch each other. Cover the pot with a lid and steam the kadubu for about 10-12 minutes on medium heat. They should be firm to the touch and slightly glossy when done.
• Check doneness: The dumplings are ready when the rice flour dough becomes slightly translucent and the filling is fragrant.

5. Serve:

• Let them cool slightly: Allow the steamed kadubu to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
• Garnish (optional): You can drizzle a little extra ghee over the kadubu before serving for added richness.

• Handling the dough: Rice flour dough can dry out quickly, so keep it covered with a damp cloth while you work.
• Steaming options: If you don’t have a steamer, you can improvise by placing a heatproof plate inside a large pot and adding about 2 inches of water to steam the dumplings.

These sweet kadubu dumplings are soft and fragrant, with a delicious caramel-like filling inside. They’re a beautiful addition to any festival or family gathering, and you’ll enjoy their rich flavors and textures!

Coconut rice is a light and aromatic dish made with freshly grated coconut, rice, and a mix of mild spices. It’s simple yet packed with flavor, making it a popular offering during religious ceremonies and family gatherings. The natural sweetness of the coconut pairs beautifully with the warm spices, creating a unique and delicious rice dish.

• 1 cup basmati rice – You can also use jasmine rice or any long-grain rice for a fragrant base. Basmati rice adds a delicate flavor and aroma.
• 2 cups water – The standard ratio for cooking basmati rice.
• 1 tsp salt – To enhance the flavor of the rice.

For the Coconut Mixture:

• 1 cup grated fresh coconut – Freshly grated coconut gives the best flavor. You can use frozen grated coconut (thawed) or unsweetened dried coconut as substitutes.
• 1 tbsp coconut oil (or vegetable oil) – Coconut oil enhances the coconut flavor but vegetable oil works too.
• 1 tsp mustard seeds – Adds a nutty, peppery taste to the dish.
• 1 tsp cumin seeds – Cumin seeds bring warmth and earthiness.
• 2 dried red chilies – Adds a mild heat to the dish. You can omit if you prefer a non-spicy version.
• 8-10 curry leaves – Fresh curry leaves add an aromatic, slightly citrusy flavor. Available at Indian grocery stores. If unavailable, you can omit them.
• 2 tbsp cashews or peanuts (optional) – Adds crunch and richness.
• 1 tsp urad dal (split black gram, optional) – Often used in Indian cooking for texture and flavor. You can skip this if it’s hard to find.
• ½ tsp turmeric powder – Adds a warm, golden color and subtle earthy flavor.

• Rinse the rice: Rinse 1 cup of basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice stays fluffy.
• Cook the rice: In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring the water to a boil, then reduce the heat to low, cover with a lid, and simmer for 10-12 minutes, or until the rice is cooked and all the water is absorbed.
• Fluff the rice: Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork and set it aside to cool slightly.

• Heat the oil: In a large pan, heat 1 tbsp of coconut oil (or vegetable oil) over medium heat.
• Temper the spices: Once the oil is hot, add 1 tsp of mustard seeds and 1 tsp of cumin seeds to the pan. Allow them to sizzle and pop for about 30 seconds. This releases their flavors into the oil.
• Add the dried chilies and curry leaves: Tear the 2 dried red chilies into pieces and add them to the pan along with 8-10 curry leaves. Stir-fry for about 30 seconds until fragrant.
• Toast the dal and nuts (optional): If you’re using urad dal and cashews or peanuts, add them now. Stir-fry them until they turn golden brown and add a crunchy texture to the dish.
• Sauté the grated coconut: Add 1 cup of grated coconut to the pan and stir-fry it for 2-3 minutes until it turns lightly golden and aromatic. Be careful not to burn it; keep stirring to ensure even cooking.

3. Combine the Rice and Coconut Mixture:

• Mix the rice with the coconut: Once the coconut is golden and fragrant, add the cooked rice to the pan. Gently mix the rice and coconut mixture together using a spatula. Be careful not to mash the rice; fold it in gently so the grains remain intact.
• Add turmeric (optional): If you’d like to add a golden color to the dish, sprinkle ½ tsp of turmeric powder over the rice and mix it in.
• Season: Taste the coconut rice and adjust the seasoning with more salt if needed.

4. Garnish and Serve:

• Garnish (optional): You can sprinkle a few extra toasted cashews or curry leaves on top of the rice for an extra touch of flavor and presentation.
• Serve: Coconut rice can be enjoyed on its own or as a side dish with curries, vegetables, or yogurt. It’s traditionally served as part of a festive meal during festivals like Gowri Habba.

• Rinsing the rice: Always rinse basmati rice before cooking to ensure the rice grains stay separate and fluffy.
• Cooking with coconut oil: Coconut oil adds an authentic flavor to this dish. However, if you’re not used to cooking with coconut oil, you can start with a mix of coconut oil and vegetable oil to balance the flavor.

This Coconut Rice dish is simple, yet packed with the rich flavors of coconut and spices. It’s a delightful accompaniment to many South Indian meals and is especially enjoyed during special occasions and religious festivals.

Obbattu is a traditional Indian sweet flatbread filled with a mixture of jaggery (unrefined cane sugar) and coconut or lentils. It’s soft, lightly crispy on the outside, and sweet on the inside. It’s a common festive dish in southern and western parts of India and is enjoyed as a dessert or snack.

For the Dough:

• 1 cup all-purpose flour (maida) – You can use whole wheat flour for a healthier option, but all-purpose flour gives a softer texture.
• ¼ tsp turmeric powder – Adds a golden color and a subtle earthy flavor.
• 2 tbsp oil or ghee (clarified butter) – Ghee adds richness, but vegetable oil can also be used.
• A pinch of salt – Balances the sweetness of the filling.
• Water (as needed) – To form the dough.

For the Sweet Filling (Puran):

• 1 cup grated fresh coconut – You can use frozen grated coconut (thawed) or unsweetened dried coconut as substitutes.
• ¾ cup jaggery (or brown sugar) – Jaggery is traditional, but you can use brown sugar if jaggery is unavailable.
• ½ tsp cardamom powder – Ground cardamom adds warmth and fragrance.
• 2 tbsp ghee (clarified butter) – For cooking the filling.
• Chopped nuts (optional) – Cashews or almonds can be added for extra crunch.

• Mix the dry ingredients: In a large mixing bowl, combine 1 cup of all-purpose flour, ¼ tsp turmeric powder, and a pinch of salt.
• Add oil or ghee: Add 2 tbsp of oil or ghee to the flour mixture and mix it in with your fingers until the mixture is crumbly.
• Add water gradually: Slowly add water, a little at a time, while kneading the dough until it becomes soft and smooth. You’ll need about ¼ to ⅓ cup of water, depending on your flour.
• Rest the dough: Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the dough become more pliable and easier to roll.

2. Prepare the Sweet Coconut Filling (Puran):

• Heat the ghee: In a pan, heat 2 tbsp of ghee over medium heat.
• Cook the coconut: Add 1 cup of grated coconut to the pan and sauté it for 2-3 minutes until it starts to turn light golden and releases its aroma.
• Add the jaggery: Add ¾ cup of jaggery (or brown sugar) to the coconut and stir continuously until the jaggery melts and combines with the coconut. The mixture will start to thicken into a sticky paste.
• Add cardamom and nuts: Stir in ½ tsp of cardamom powder and the chopped nuts (if using). Cook for another 2 minutes until everything is well mixed.
• Cool the filling: Remove the filling from the heat and let it cool slightly. It should be thick and sticky but easy to shape.

3. Assemble the Obbattu:

• Divide the dough and filling: Once the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball). Do the same with the sweet coconut filling.
• Roll out the dough: Take one dough ball and roll it out into a small disc (about 4 inches in diameter) on a lightly floured surface. Keep the edges thinner and the center slightly thicker.
• Add the filling: Place a ball of the sweet coconut filling in the center of the dough disc. Carefully fold the edges of the dough over the filling, pinching the edges together to seal it completely.
• Flatten the filled dough: Gently flatten the filled dough ball with your hands, and then roll it out again into a flatbread, about 6-8 inches in diameter. Be gentle to avoid the filling spilling out.

4. Cook the Obbattu:

• Heat the pan: Preheat a tawa or non-stick skillet over medium heat.
• Cook the flatbread: Place the rolled-out obbattu on the hot pan and cook for about 1-2 minutes on each side, until golden brown spots appear.
• Add ghee: Brush or drizzle a little ghee on both sides of the flatbread as it cooks to give it a soft and slightly crispy texture.
• Repeat the process: Repeat the rolling and cooking process for all the remaining dough and filling.

5. Serve:

• Serve warm: Obbattu is best served warm, fresh off the skillet. It can be eaten on its own or with a drizzle of ghee or a side of milk.
• Store leftovers: If you have leftovers, you can store them in an airtight container at room temperature for a day or refrigerate them for up to 3 days. Reheat on a skillet or microwave before serving.

• Resting the dough: Allowing the dough to rest makes it more elastic and easier to work with when rolling out.
• Working with sticky filling: The filling can be sticky, so grease your hands lightly with ghee when handling it. This will help prevent it from sticking to your hands.
• Rolling technique: If the dough tears while rolling, simply pinch it back together and continue rolling gently. Use minimal flour for dusting to prevent the flatbread from becoming dry.

This Obbattu is a delicious, festive flatbread that combines the rich sweetness of jaggery and coconut with the soft, buttery dough. It’s perfect for festivals like Gowri Habba or any time you want to indulge in something sweet and special.