Kumbal Appam

This sweet dish is a classic Keralite one prepared with Jackfruit and rice flour. Its prepared in Malabathrum leaves also known as Malobathrum or Malabar leaf.

In ancient Greece and Rome, the leaves were used to prepare a fragrant oil, called Oleum Malabathri, and were therefore valuable. The leaves are mentioned in the 1st century Greek text Periplus Maris Erytraei as one of the major exports of the Malabar coast which is the present Kerala coast. In the language of Kerala that is, Malayalam, the plant is called 'Vazhana'. It is also known as 'Edana' in Malayalam and Tej Patta in Hindi. 

Malabathrum leaves are commonly mistaken for bay leaves, however they are from different families and the appearance and aroma of the two are quite different.

This dish was prepared by my mom and sis with the Malabathrum leaves from my uncle's plantation in Kerala.

Kumbal Appam 
Ingredients-
1cup roasted rice flour
2 cups jackfruit pulp
1cup grated coconut
jaggery to taste
salt to taste
3 cardamoms crushed
1/2 tsp cumin powder
Malabathrum leaves

Preparation-

• Wash the leaves well and pat dry.
• Mix all the ingredients to get a pulpy mixture.
• Twist the leaf into a cone shape and spoon some mixture into it and fill. Twist the leaf to seal. Repeat and fill up all the leaves.

• Steam the appams.

• Serve hot, roll open the leaf and enjoy!

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