Muringayila Pidi ( Kadumbu )/ Steamed Rice Dumplings in Drumstick Leaves Gravy


For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water

For Muringayila / Drumstick Leaves Gravy

2 cups muringayila / drumstick leaves
1 big onion, chopped
1 big tomato, chopped
4 green chillies
1/2 tsp + 1/2 tsp turmeric powder
1 cup grated coconut
1 tsp fennel seeds
2 tsp chilli powder
2 tbsp coriander powder
salt to taste
1 tbsp coconut oil


  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside.
  5. Heat 1 tbsp coconut oil in a pan and add fennel seeds, grated coconut, chilli powder, coriander powder and 1/2 tsp turmeric powder and roast till brown.
  6. Switch off the flame and keep it aside to cool completely. Then grind to a smooth paste adding little water and keep it aside.
  7. In a pan, add drumstick leaves, chopped onion, tomato, green chillies, 1/2 tsp turmeric powder, salt and 1 cup of water and mix well and cook covered at medium flame.
  8. Then add ground coconut paste and enough water, mix well and cook for few minutes. Adjust the salt.
  9. When it boils well, add the prepared kadumbu/ rice dumplings into this, mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings….Serve as a main dish…

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