Kumbilappam is seasonal authentic dish from Kerala and it also goes by several names; Kumbilappam, Chakka Kumbilappam, Chakka Appam, Vazhanayappam, Theraliyappam. Whatever be the name, the recipe followed is the same. This special Kerala snack can be described as taste bud-motivator! Jack fruit preserve, incorporated with rice flour, grated coconut and jaggery are mixed together to prepare the dough. It is then wrapped in fresh green Vazhanayila or Edanailla or Bay Leaves shaped in the cones (Kumbils) in which it is steamed.
The flavour of jackfruit and cinnamon fragrance of the bay leaves blend together give a deliciously unique taste. I bet those who have ever tasted this dish once, would never forget the unique taste, especially the special flavour of the appam, which makes the snack so special. Traditionally fresh green Vazhayila or Bay Leaves are used for wrapping, but I made it with fresh bay leaves because it was easily available. This is the recipe adapted from my mom’s recipe book. Worth trying it!
- Jack fruit/ Chakka pulp – 2 cup
- Freshly grated coconut – 1 cup
- Sugar as per your taste
- Rice flour (roasted) – 2 cup
- Cardmom (powdered) – 1/2 tspn
- Vazhana Ela or Banana leaves – as required
- In a big bowl add Chakka/ Jackfruit pulp, grated coconut, sugar(you can also use melted jaggery instead of sugar), Rice flour(You can also use appam/ idiyappam podi), Cardamom powder and mix well. The mix should not be too thick or too loose.
- Take the leaf (Vazhana leaf or banana leaf) and make cones with it and fill the dough inside. You can use toothpicks to keep the leaves closed. Steam it around 30-40 minutes or till its done. Serve after 30 minutes.