Kumbalappam is a very delicious dish of Kerala, South India. It is a steamed jackfruit dumbling. It can be eaten at any time, but in the evenings it will make a better snack especially for the kids when they return from school.
It can also be served to the guests. On my recent visit to my home town in Kerala, I got this flavourful snack to enjoy, prepared in the traditional way.
Method of Preparation
(If you do not have either edana leaves or jackfruit leaves, you can use banana leaves. Then do not make it into a cone shape.)
1. Edana (vazhana) leaves are a common flora of kerala, with a spicy cinnamon smell, something like a bay leaf smell.
1. If these are made in banana leaf, these are called as Elai appam. Only the cone shaped ones are called kumbalappams. Banana leave appams (also called as adas) too have a different and pleasant aroma.
2. If fresh jackfruit pulp is not available, the pre-stored jackfruit halwa (chakka varatti) can also be used for the preparation of this mouth-watering dish.