Cucumber Cake in Turmeric Leaves
Cucumber Cake in Turmeric Leaves
Description
Traditionally cooked over wood embers, tekkari da adde is a dense, fragrant cake from coastal Karnataka, India. This baked version retains its rich flavors with a slightly crisp outer layer. Turmeric leaves add their signature aroma and curcumin, known for anti-inflammatory benefits. Cucumbers provide vitamin K, manganese, and potassium, while rice rava adds fiber, and some iron, and calcium.
Note: You can find rice rava, sometimes also labeled as idli rava, in Indian stores or online. If not, substitute with cream of rice, but not the instant kind. Reduce the amount of jaggery or date syrup if desired.
Equipment: A 6-inch loaf pan
Ingredients
4 to 6 SERVES
- 2 to 3 (600 g) tekkare or any green cucumbers
- 1½ cups (315 g) rice rava, soaked for 20 minutes
- 1 cup (95 g) fresh grated coconut or frozen unsweetened coconut
- 1/4 cup (40 g) dark jaggery or date syrup, optional
- 12 turmeric leaves
- 2 Tbsp (18 g) white sesame seeds
- ½ tsp salt
Directions
-
Step 1
Peel the cucumbers and scoop out the seeds. Grate the cucumbers into a large mixing bowl. Add the drained rice rava, coconut, jaggery (if using), and salt. Mix well. Pour the batter into a medium kadhai, wok, or other pot and gently cook on low heat while stirring continuously, until the mix transforms from lumpy and watery to a moist, well-combined dough of dropping consistency, about 5 minutes. Allow the batter to cool for 10 minutes. -
Step 2
Heat the oven to 375°F (190 °C). Butter and line a loaf pan with turmeric leaves. Sprinkle 1 tablespoon of sesame seeds on the bottom of the tin. Transfer the rava mixture to the lined tin and spread the batter evenly to ensure uniform baking. Sprinkle the rest of the sesame seeds on top. Fold the overhanging leaves over the top of the batter and cover with more leaves. (See video for demonstration.) Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. -
Step 3
Let the cake cool for 10 minutes, then unwrap and cut. Serve warm, preferably with a small dollop of ghee. Store leftovers in an airtight container in the fridge for up to 3 days. Before serving, heat the oven to 340°F (170°C) and warm the slices for 5 minutes.
Substitutions: Banana leaves instead of turmeric leaves, as they are more readily available.
Try it with: Coconut chutney or a tangy mango pickle.
Zero waste: Blitz the scooped-out cucumber seeds with dahi or yogurt. Season with salt and pepper for a refreshing cucumber chhaas, a probiotic beverage.
About the author
Shriya Shetty
Chef Shriya Shetty specializes in documenting sustainable heritage recipes from the Mangaluru region on India’s southwest coast. She also hosts pop-ups and conducts workshops on Mangalorean cuisine.
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