Kotte Kadubu 4 pc ( 500 g to 600 g ) Ready To Cook Mutton Water: As needed

Water: As needed

Simmer until chicken is tender

but have the skin removed

Pour the tempering over the cucumber and yogurt mixture and serve

Kotte Kadubu 4 pc ( 500 g to 600 g ) Ready To Cook Mutton Water: As neededKotte Kadubu: An Overview Kotte Kadubu is a traditional dish from the coastal regions of Karnataka, India. It is essentially a steamed rice cake, unique for being cooked inside jackfruit leaves or special leaves grown in coastal areas of Karnataka (called "Kotte" in Tulu). This dish is often made during festivals and special occasions, offering a distinct flavor due to the use of jackfruit leaves in the cooking process. Types of Leaves Used The