Shepi is a fragrant, yummy kadubu from the Konkan region of coastal Karnataka. My mother shared a story with me the other day. She told me that fishermen would often be at sea for up to 15 days. On their return, their wives would welcome them with a feast, which included this sweet idli. Dill leaves are highly nutritious. They have been used for centuries to relieve menstrual pain.
Dill idli is traditionally made with a combination of rice, dill leaves, coconut and jaggery. To make it healthier, we have converted it into a kadubu, steaming unpolished rice with jaggery with dill, and adding fresh grated coconut afterwards.
There are many variations of this recipe – without jaggery or with bananas even. Go crazy with your own twist! This is called Mandas in Konkani.
Recipe courtesy : Roopa Kharvi, Gangolli
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