About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Saturday, September 15, 2007

Kai / Kayi Kadubu and Ganesh Chaturthi Wishes!!

Hey folks!! Here's wishing you all a very happy Gowri/Ganesha Habba!!!! May all your wishes and dreams come true. I am in Bengalooru right now and am thoroughly enjoying the festive season out here!!!!! I am posting a few pictures of Malleshwaram Sampige rd- 8th cross, on the eve of the festival. Hope you like it... This will also be my entry for Lakshmi's Ganesh Chaturthi Event.

Also Check out - Karigadubu/Karjikayi recipe

Flower Market at Malleshwaram 15th cross....

A picture of one of the stalls selling Ganesha idols on Sampige road, Malleshwaram

Most people nowadays go in for environment friendly Ganeshas with no chemail paints!!! We got the same one at our house too :)

Last but not the least, a picture of Gowri-Ganesha at my home.....

I have for you the recipe of Kayi Kadubu this time. Kayi kadubu is a traditial sweet dish of malnad regions of Karnataka. Kayi kadubu is steam cooked and uses no ghee/oil.... Hence it is healthy and easily digestable. It is usually prepared for festivals like Nagarapanchami and Ganesh-Chouti. Here goes the recipe.... Enjoi!

PS: Please excuse the poor quality of my Kadubu picture...... I was in such a hurry that I didn't have time to even make the right settings on my camera. Will capture better pictures from the next time, I promise! :)))


1 cup Rice
1/2 cup Coconut, grated
1 cup Jaggery, powdered
1 tsp Elaichi powder

  1. Soak the rice overnight in enough water. Drain out the water thoroughly and powder it in a blender. The powder should be VERY fine.
  2. Boil 1.5 cups of water in a kadai. To this, add the rice powder and stir continuously to form a single dumpling.
  3. Remove from stove and knead well, like chapati dough.
  4. Pull out small balls and roll them into chapati like circles.
  5. Place about 2 tsps of filling in the centre and fold the rice chapati. Seal the ends with the help of some water.
  6. Place the kadubu prepared above on a plantain leaf and steam cook for about 7-9 mins.

  1. Mix jaggery and coconut in a kadai and place on stove on low heat.
  2. Stir continuously until the jaggery melts and blends well with the grated coconut. You can adjust the quantity of jaggery according to your taste.
  3. Add elaichi powder and remove from stove.