Kumbilappam
Steamed jackfruit dumplings wrapped in cinnamon leaves.
About this dish
Kumbilappam is a nostalgic evening snack (naalu mani palaharam) made during the monsoon when jackfruits are ripe and fragrant. The name 'Kumbil' refers to the conical shape formed by pinning the leaf of the cinnamon tree (Vazhana illa), which infuses the dumpling with an unmistakable woody aroma. It is a healthy, steamed delicacy that showcases the natural sweetness of fruit and jaggery.
Ingredients
The Jackfruit Base
- 2 cups Jackfruit bulbs (Chakka), deseeded and finely chopped
- 1 cup Jaggery (Gur), grated or melted into a thick syrup
- 0.5 cup Water (if melting jaggery)
The Dough
- 1.5 cups Roasted rice flour (Idiyappam flour)
- 0.75 cup Grated coconut, fresh
- 1 tsp Cardamom powder
- 0.5 tsp Dry ginger powder (Chukku)
- 1 pinch Salt
Wrapping
- 12 units Cinnamon leaves (Vazhana illa) or Bay leaves or Banana leaf squares
- Toothpicks or small twigs for pinning
Method
- 1
Puree the jackfruit
Grind the ripe jackfruit bulbs into a smooth paste without adding any water. The fruit should be very ripe and sweet for the best flavor.
- 2
Prepare the jaggery
Melt the jaggery with a little water, strain it to remove impurities, and then boil it until it reaches a one-thread consistency. If using very clean jaggery, you can skip the melting and add it directly.
- 3
Mix the aromatics
In a large mixing bowl, combine the jackfruit puree, jaggery syrup, grated coconut, cardamom powder, dry ginger powder, and a pinch of salt. The dry ginger is crucial for digestion.
- 4
Form the dough
Gradually add the roasted rice flour to the jackfruit mixture. Knead it into a soft, slightly sticky dough; it should be firm enough to hold its shape but soft enough to be malleable.
- 5
Prepare the leaves
Wash and wipe the cinnamon leaves. If they are stiff, lightly wilt them over a flame for a second to make them flexible.
- 6
Make the cones
Roll each leaf into a cone shape (kumbil), ensuring the bottom tip is tightly sealed so the batter doesn't leak during steaming.
- 7
Fill the cones
Take a lemon-sized portion of the dough and stuff it into the leaf cone. Press it down gently to fill the space.
- 8
Seal the top
Fold the top edges of the leaf over the dough and secure it by pinning with a small twig or toothpick through the leaf layers.
- 9
Prepare the steamer
Heat water in a steamer (appachembu). Once the steam starts to rise, place the cones inside the steamer basket in an upright or slightly slanted position.
- 10
Steam the dumplings
Steam on medium-high heat for 25-30 minutes. You will know they are done when a wonderful aroma fills the kitchen and the leaves turn a brownish-olive color.
- 11
Cooling
Remove from the steamer and let them cool for at least 10 minutes. This resting period allows the dough to firm up and the leaf aroma to fully bond with the dumpling.
Notes & variations
- If cinnamon leaves are unavailable, use banana leaf squares, but the flavor will lack the signature spicy note.
- Adjust the rice flour quantity based on the moisture content of the jackfruit; the dough should not be runny.
- These can be stored at room temperature for a day or refrigerated for up to 3 days.
- Re-steam for 5 minutes to serve hot if refrigerated.
Serve with
Serve as a tea-time snack with hot spiced chai.
Cook's note
Adding a tablespoon of ghee to the dough makes the appams softer and prevents them from sticking to the leaf.