Wrapped In Leaves, Steamed In Memory: The Story Of Karnataka’s Kotte Kadubu | Lifestyle News

In many homes, grandmothers still insist on using the same leaf moulds passed down through generations, believing that food steamed in nature’s cups tastes better and heals the stomach (Image: X)

In the lush, rain-kissed hills of coastal and Malenadu (hilly region) Karnataka, festivals smell not just of flowers and camphor but of steaming Kotte Kadubu, also called Kotte Idli or Kadubu in jackfruit leaves. This traditional dish, found in almost every home from Udupi to Sringeri, is more than just food, it’s a memory. Prepared in small cups made from fresh jackfruit leaves, these steamed idlis hold a fragrance and softness that no steel mould can replicate.

Kotte Kadubu is a must-have dish during festivals like Ugadi, Ganesh Chaturthi, and Deepavali. It is also served during weddings and community feasts, often alongside coconut chutney, sambar, or ghee. The dish combines nutrition, flavour, and sustainability using nature’s own biodegradable moulds and simple ingredients available in every kitchen.

The art of the jackfruit leaf mould

The heart of this dish lies in the kotte — the jackfruit leaf cup that gives the idli its aroma and shape. Locals say the process of preparing the kotte is as therapeutic as cooking itself. Traditionally, four equal-sized jackfruit leaves are pinned together using thin strips made from the midrib of coconut leaves. These act as natural “pins” to hold the leaves in place. The leaves are joined in a crosswise pattern, forming a small, cup-shaped container.

The secret is to make sure the seams are properly sealed, so the idli batter doesn’t leak. Once ready, the green kotte cups are stacked neatly and kept aside. When steamed, the leaves release a faint woody aroma that infuses the batter, giving the Kotte Idli its distinct flavour and earthy charm.

Ingredients you’ll need

For the leaf mould (Kotte):

• 50 fresh jackfruit leaves
• Coconut leaf midribs (to pin the leaves together)

For the idli batter:

• 2 cups unroasted rava (sooji or Bombay rava)
• 1 cup urad dal (black gram)
• Water, as needed
• Salt, to taste

Step-by-step recipe

Step 1: Prepare the jackfruit leaf cups

Take four jackfruit leaves of equal size and overlap them slightly to form a square. Use three small coconut midrib sticks to pin them together at the corners. The leaves should form a leak-proof cup. Repeat the process to make around 10–12 cups, depending on how much batter you have.

Step 2: Soak and grind the dal

Wash the urad dal and soak it in water for about two hours. Drain and set aside the water — this is useful for grinding later. Grind the dal into a smooth, fluffy batter using just enough of the soaked water to get a thick, pourable consistency.

Step 3: Steam the rava

Place the unroasted rava in a steamer and steam it for 20–25 minutes on medium heat. Once done, let it cool and then mix it thoroughly with the urad dal batter. The texture should be soft but not runny.

Step 4: Ferment the batter

Cover the batter with a lid and keep it in a warm place overnight or for at least 10–12 hours to ferment. The next morning, you’ll notice the batter has doubled in size and has a pleasant, slightly sour aroma. Add salt and mix gently.

Step 5: Steam the Kotte Idlis

Heat water in a large steamer or pressure cooker. Place the prepared leaf cups upright inside. Pour the fermented batter into each cup, filling about three-fourths of the way up. If you’re using a pressure cooker, steam without the whistle. Let it cook for 20–25 minutes on medium heat.

To check if it’s done, insert a fork — if it comes out clean, your Kotte Kadubu is ready. Remove from heat and allow it to rest for a few minutes before unmoulding. Carefully peel away the jackfruit leaves to reveal soft, aromatic idlis inside.

The taste and the nostalgia

The first bite of a Kotte Idli carries the aroma of the forest — a mild, green fragrance from the leaves, soft texture from fermented batter, and warmth from the steam. It’s usually served with coconut chutney, sambar, or a drizzle of ghee.

In many homes, grandmothers still insist on using the same leaf moulds passed down through generations, believing that food steamed in nature’s cups tastes better and heals the stomach.

Variations across Karnataka

While the jackfruit leaf version is the most popular, many regions in coastal Karnataka prepare similar versions using banana leaves and turmeric leaves — each lending a different aroma and subtle taste. During monsoons, people also make jackfruit kadubu using ripe jackfruit pulp mixed with rice batter, which turns into a sweet, fragrant treat.

A sustainable recipe with soul

Kotte Kadubu represents the old wisdom of Karnataka’s kitchens — zero waste, plant-based, and deeply connected to the land. The use of jackfruit leaves, coconut midribs, and simple grains proves that traditional cooking can be both eco-friendly and delicious.

So the next time you crave a unique breakfast, skip the regular steel moulds and try making Kotte Kadubu. Steam it in leaf cups, serve it hot with chutney, and let your kitchen smell like a coastal home on a festival morning — full of warmth, earth, and memory.