In This article Explained traditional Tulu recipe called Arepudadde, which utilizes Kappa Rotti (unleavened rice crepes) as a primary ingredient, soaked in a flavorful, spicy coconut-based gravy.
Ingredients
For the Masala (Arepu):
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tsp
Fenugreek Seeds (Methi): A small pinch
Dried Red Chilies: Adjust to spice preference (mix of Guntur and Byadgi for color)
Turmeric Powder: 1/2 tsp
Garlic: 4-5 cloves
Tamarind: Small marble-sized ball
Grated Coconut: 1 cup
Onion: 1 small, roughly chopped
Main Components:
Kappa Rotti: 4-5 large pieces (broken into smaller bits)
Salt: To taste
Water: As required for grinding and adjusting consistency
Instructions
1. Preparing the Masala
Dry roast the coriander seeds, cumin, fenugreek, and dried red chilies until fragrant.
In a mixer/grinder, combine the roasted spices with grated coconut, garlic, tamarind, turmeric powder, and a little water.
Grind into a very smooth, fine paste. Add a bit of chopped onion towards the end of grinding for extra flavor.
2. Cooking the Gravy
Transfer the ground masala into a wide cooking pot or “kadai” .
Add water to achieve a medium-thin consistency. This is important because the rice rotti will eventually absorb much of the liquid.
Add salt to taste and bring the gravy to a rolling boil.
3. Adding the Kappa Rotti
While the gravy is boiling, take the Kappa Rotti and break them into medium-sized pieces.
Carefully add the pieces into the boiling gravy.
Stir gently to ensure all pieces are submerged and coated with the masala.
4. Final Simmer
Allow the mixture to simmer for a few minutes on low heat. The rotti will soften and soak up the spicy, tangy flavors of the “Arepu”
Once the rotti is soft and the gravy has thickened slightly, turn off the heat.
Serving Suggestion
Arepudadde is best served warm. It is a traditional breakfast or snack in the Tulu Nadu region, known for its unique texture where the crispy rotti becomes soft and succulent in the coconut gravy.
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