Mullusouthe Kadubu

Mullusouthe Kadubu is a traditional Havyaka-style steamed breakfast made with well-ripened cucumber, rice, and a touch of salt — wrapped in banana leaves and cooked to perfection. The slow steaming infuses a beautiful earthy aroma, while the finely chopped cucumber adds a lovely texture and natural sweetness. This wholesome dish is light, rich in fibre and complex carbs, and makes for a complete meal when served with spicy coconut chutney or jaggery syrup. 🌿

You can also try the same recipe with pumpkin, bottle gourd, or ash gourd for delicious seasonal variations — simple, nourishing, and rooted in tradition. 💚

Ingredients

1 medium well-ripened cucumber (Mullusouthe)
2 cups raw white rice
Salt to taste

Instructions

Wash and peel the cucumber. Finely chop it — not grated, but small even pieces.
Grind the rice coarsely without adding water. You can use the water released from the cucumber while grinding.
Mix the chopped cucumber with the coarsely ground rice and salt.
The moisture from the cucumber will help bind the mixture naturally.
Place small portions of the mixture on banana leaves, lightly flatten into rounds, and fold the leaves to cover.
Steam until soft, cooked through, and fragrant — the banana leaf gives it a beautiful earthy aroma. This takes about 1 to 1½ hours.
Serve warm with spicy coconut chutney or jaggery syrup for a perfect balance of flavours.

Tips & Notes

🌿 Steaming in banana leaves not only adds aroma but also infuses the kadubu with a gentle, earthy sweetness — making it extra special and authentic.

🥒 The same recipe can also be made with pumpkin, bottle gourd, or ash gourd for delicious seasonal variations.

✅ Use well-ripened cucumber for the best texture and natural sweetness.