Poornam Kudumulu (Sihi Kadubu)

Poornam Kudumulu are traditional rice flour dumplings with a sweet stuffing. These are festive delights made to offer the Hindu deities Vinayaka/Ganesha and goddess Lakshmi and Durga. These are also known as sihi Kadubu in Kannada and prepared during Ganesh Chaturthi. In this post I show how to make them with a jaggery lentil stuffing but you can also make with jaggery and coconut if you want.

Kudumu or Kadubu is a traditional steamed dumpling with or without a stuffing. It is a traditional food popular in Andhra Pradesh and Telangana, made during Vinayaka Chavithi, Varalakshmi Vratham and Dasara navratri. There are numerous variations to make these dumplings and every family or a community has their version.

They can be sweet or savory and they can be stuffed or non-stuffed. The terminology also varies from region to region. The most basic version is not stuffed and is of 2 kinds – uppu Kudumulu (savory) and Bellam Kudumulu (sweet). These are also known as Undrallu.

Stuffed dumplings are again sweet and savory, most importantly they come in 2 shapes – round balls and the other is kajikaya shape. We are making the sweet stuffed here and these go by the name Poornam Kudumulu. I make mine without a mould. If you want you may use a Modak mold as well.

Ingredients

• The covering is made with super fine rice flour and the stuffing is made with chana dal, jaggery, cardamom powder and raw coconut (optional). Some people use toor dal in place of chana dal. If you want you may do the same but start with lesser water.
• Traditionally rice flour is made at home where rice is rinsed, dried, ground and sieved before using. I would do all that in the past but since the times have changed I use good quality organic fine rice flour from a South Indian brand. Why Indian brand? Because there are other kinds of rice flour which may not work.

Photo Guide

Step by step Photo Instructions

Make the filling

1. On a low flame, melt jaggery with 1½ to 2 tbsp water until completely liquidy. Place a strainer over a bowl and filter it. Keep this aside. I omitted this step since my jaggery was clean, free from debris and stones.

2. Wash and cook chana dal with water until fully cooked but not mushy. I cook half cup dal with 1 cup water and evaporate the excess at the end.

3. When pressed in between your fingers, the lentils should get mashed easily.

4. Cool the dal and add to a grinder. Alternately you may mash it with a masher.

5. You should have a coarse mixture as seen in the picture.

5. Add the dal, jaggery and coconut to the same pot.

6. Begin to cook the poornam till it looks dry and becomes a mass. During this step, jaggery will melt and makes the mixture gooey but as you cook it will thicken. When thick, turn off and add the cardamom powder. Keep it aside to cool.

7. Take small portions of the poornam and roll to balls if you want to make round balls. The balls have be non-sticky and hold good round shape. If not it means the purnam is not cooked yet.

Make dough for outer covering

8. Add ghee and salt to hot water.

9. Bring it to a rolling boil. Switch off the stove.

10. Add flour to the water.

11. Mix it well. It will be crumbly.

12. Cover and set aside to cool for a while.

13. Knead well to get a smooth dough. If required sprinkle some water and knead.

14. Divide to 11 equal sized balls.

Method 1 – Poornam Kudumulu

15. Grease your fingers and make a thin puri out of the dough. Place little poornam in one half of the puri leaving the edges.

16. Join the edges to seal the poornam. If required dip your fingers in water and press the edges. You can also make a design with your fingers or use a greased fork to press lightly on the edges.

Method 2

17. You can also make balls, by rolling the dough around the poornam.

18. Bring a pressure pan or cooker or steamer to a boil with enough water. Grease a steam basket and place the prepared kadubu in the basket. When the water begins to boil rapidly, place the basket in the steamer. Steam for 8 to 10 minutes depending on the size of your steamer.

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