Kadambuttu
Steamed rice balls from Coorg, the perfect companion for Pandi Curry.
About this dish
Kadambuttu, or steamed rice balls, are the pride of Kodava (Coorg) cuisine. Historically, these were prepared using 'Tari' (broken rice) to provide sustained energy for the warriors and hunters of the region. They are characterized by their smooth, pearl-like exterior and a dense, chewy texture that perfectly absorbs the flavors of spicy gravies.
Ingredients
- 400g (2 cups) Broken rice (Akki Tari) or Idli Rava
- 1.2 Liters (5 cups) Water
- 1 tsp Salt
- 1 tbsp Ghee or butter
Method
- 1
Boil the water
In a large, heavy-bottomed pot or a thick-walled vessel (called a 'Cheena Chatti'), bring 5 cups of water to a rolling boil. Add the salt and the ghee once the water starts bubbling.
- 2
Introduce the rice tari
Lower the flame to medium-low. Slowly pour the broken rice (Akki Tari) into the boiling water with one hand while stirring continuously with a long wooden ladle in the other to prevent lumps from forming.
- 3
Cook until thickened
Continue stirring for 5-7 minutes as the rice absorbs the water. The mixture will thicken into a heavy, dough-like consistency that starts to pull away from the sides of the pot.
- 4
Steam cook the base
Cover the pot with a tight-fitting lid and reduce the heat to the lowest possible setting. Let it cook in its own steam for 10-12 minutes, stirring once halfway to ensure the bottom doesn't burn.
- 5
The kneading process
Transfer the hot rice dough onto a damp plate or a clean kitchen surface. While it is still very hot (but manageable), wet your palms with cold water and knead the dough vigorously for 2-3 minutes until it becomes smooth and pliable.
- 6
Shape the balls
Pinch off small portions of the dough (about the size of a golf ball) and roll them between your palms to form perfectly smooth, round spheres. There should be no cracks on the surface; use a little water on your hands if the dough sticks.
- 7
Final steaming
Arrange the balls in a single layer in a steamer basket or a 'Sekala'. Steam on medium-high heat for 15-20 minutes. The Kadambuttu are done when they look shiny and feel slightly firm to the touch.
Notes & variations
- If you cannot find Akki Tari, you can pulse Sona Masuri rice in a blender until it resembles coarse semolina.
- Kneading while hot is crucial; if the dough cools down, the balls will be grainy and crack during steaming.
- Store in a hot box (casserole) lined with a damp cloth to keep them soft for hours.
- Leftover Kadambuttu can be deep-fried or tossed in a tempering for a snack.
Serve with
Traditionally served with Coorg Pandi Curry (pork curry) or a spicy Koli Saaru (chicken curry).
Cook's note
Use a wet cloth to handle the hot dough during kneading to protect your hands while maintaining the necessary heat.