Malayalis are quite familiar with kumbilappam made with jackfruit or banana as the main ingredient. When combined with the sweetness and textures of jaggery and coconut as well, it is perfect with a cup of tea. Semiya kumbilappam adds the much-loved vermicelli to this mix, to create a unique taste that makes the humble snack a star dish. Here's how to prepare it:
Ingredients
1 cup roasted vermicelli
1 cup grated coconut
300 grams jaggery (grated and heated to form a syrup)
1 fistful of avil (beaten rice)
2 tbsp ghee
10 cashew nuts
A few dried grapes
1 tsp powdered cardamom
Bay leaves or jackfruit leaves
Preparation
In a deep pan, heat a tablespoon of ghee
Roast cashew nuts and dried grapes for a few minutes in it and set them aside
Put the vermicelli into the ghee now and roast until it turns golden brown
Add grated coconut, avil, jaggery syrup, cardamom powder and stir well
Add a little water to it
Add the roasted cashew nuts and dried grapes into this
Now take the bay leaves or jackfruit leaves and make cones with them To keep the leaves cone in shape, pin it with toothpicks or the stem of coconut leaves (eerkil)
Fill the vermicelli mix into them
Arrange the wrapped parcels in a steamer and allow them to steam for 15 minutes
Allow it to cool and serve the snack
