Mullusouthe Kadubu (Steamed Cucumber Rice Dumplings)
A traditional Havyaka-style breakfast that’s wholesome, light, and full of flavor.
Ingredients:
• 1 medium well ripened cucumber (Mullusouthe)
• 2 cups raw rice
• Salt to taste
Method:
1. Wash and peel the cucumber. Finely chop it — not grated, but small even pieces.
2. Grind the rice coarsely without adding water. You can use the water released from the cucumber while grinding.
3. Mix the chopped cucumber with the coarsely ground rice and salt.
4. The moisture from the cucumber will help bind the mixture naturally.
5. Place small portions of the mixture on banana leaves, lightly flatten into rounds, and fold the leaves to cover.
6. Steam until soft, cooked through, and fragrant — the banana leaf gives it a beautiful earthy aroma. This takes about 1 to 1½ hours.
7. Serve warm with spicy coconut chutney or jaggery syrup for a perfect balance of flavours.
Tip:
Steaming in banana leaves not only adds aroma but also infuses the kadubu with a gentle, earthy sweetness — making it extra special and authentic. 🌿
The same recipe can also be made with pumpkin, bottle gourd, or ash gourd, following the exact method for a delicious seasonal variation.
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