KUMBILAPPAM/CHAKKAPPAM

Kumbilappam is a traditional Kerala food.  It is also a seasonal food as the main ingredient is the pulp of ripe jack fruit (especially with the pulp of 'kuzhachakka' ).  A typical kumbilappam is made in a 'kumbil' (cone) of a special leaf called 'vazhznayila' in malayalam; that is why it is called "kumbilappam".  This leaf has a special aroma which adds a fantastic flavour to the appam.  Here I made this using banana leaves as vazhanayila is not available.  To give it a special shape to attract kids I just put the appam mix at the center of the leaf and fold it up and tied a knot using ribbons of the banana leaves.  This gives a peculiar shape to the appam that is really appetizing.

Ingredients

Ripe jack fruit pulp:  2 and half  cup

Grated coconut:  1 and half cup

Jaggery:  300 gm or according to your taste

Roasted rice flour:  2 cups

Cardamom powder:  1 tsp

Dried ginger powder:  3/4 tsp

Banana leaves:  as required.  

How to prepare

Put jaggery in pan and make a syrup using two cups of water.  (You can increase or decrease the quantity of the jaggery as per your taste or depending up on the pulp you have taken.)   Keep it aside to cool, when it cools the impurities will settle at the bottom of the pan.  In a large bowl add the pulp, grated coconut, and roasted rice powder.  Pour the jaggery syrup to this (you must pour this syrup slowly to the mixture to avoid the impurities) and make a fine mixture without clumps.  Then add dried ginger powder and cardamom to this and again mix well.  

Take clean banana leaves and tire it to pieces.  Then show to the fire to make it tender; other wise it will tear when you tried to wrap the mixture.

Take each piece and put two teaspoon full mixture to the centre and tie it.  Repeat the process.

Put the steamer in the fire and steam it for 35 to 45 minutes or till it is done.