Kotte Kadubu with Egg Masala

Grind the Batter

• Drain the water from the urad dal and fenugreek seeds. Using a wet grinder or a high-speed blender, grind them to a very smooth, light, and fluffy batter. Gradually add about 3/4 cup of cold water while grinding. This should take 15-20 minutes. Transfer the batter to a large mixing bowl.
• Next, drain the water from the rice and the soaked poha. Grind them together, adding about 1 cup of water, until you get a texture that is slightly coarse, like fine semolina (rava). Avoid making it perfectly smooth.
• Add the ground rice mixture to the urad dal batter in the large bowl.

Ferment the Batter

• Add salt to the combined batters. Using your clean hands, mix everything together thoroughly for 1-2 minutes. This helps incorporate air and promotes even fermentation.
• Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, slightly sour aroma.

Prepare the Jackfruit Leaf Baskets (Kotte)

• Gently wipe the jackfruit leaves clean with a damp cloth. Take four leaves of a similar size for each basket.
• Overlap the leaves in a plus (+) shape to form a square base. Fold the sides of the leaves upwards to form a cup or basket.
• Secure the folded leaves by pinning them together with small, sharp wooden sticks or toothpicks. Ensure the basket is sturdy with no gaps at the bottom. Prepare 12 such baskets.

Steam the Kadubu

• Once the batter is fermented, gently stir it once or twice. Do not overmix, as this will deflate the air bubbles.
• Bring water to a boil in a steamer or a large pot with a rack. Place the prepared kotte baskets onto the steamer plate.
• Pour the batter into each kotte until it is about 3/4 full, allowing space for it to rise.
• Steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick or skewer into the center of a kadubu; it should come out clean.

Serve

• Turn off the heat and let the kadubu rest in the steamer with the lid on for 5 minutes. This prevents them from becoming sticky.
• Carefully remove the kotte from the steamer and let them cool slightly.
• To serve, gently peel away the jackfruit leaves. The kadubu will have a beautiful shape and a wonderful aroma. Serve hot with coconut chutney, sambar, or a dollop of ghee.

Simmer the Curry

• Pour in 1.5 cups of warm water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
• Carefully slide the sautéed eggs into the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up all the delicious flavors.

Finish and Garnish

• Uncover the pan. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir to incorporate.
• Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
• Serve hot with roti, naan, or steamed basmati rice.