Sampai Iretha Adye (Frangipani Leaves Rice Cake)
<p>From Tulu language, Sampai Eretha Adye translates to Frangipani Leaf Rice Cake. Adyes are steamed In a large vessel called tandoor and Par-boiled Red Rice cakes are from the Karavalli region in Karnataka. These are usually made during the Aati month (monsoon) of the Tulu calendar. Leaves from various trees such as banana, teak, jackfruit and frangipani (sampai/sampige/champa leaf) are used to prepare them, which gives them a distinct flavour. They can be made sweet with jaggery and coconut, or savoury when paired with spicy coconut curry. It is either baked on charcoal in a clay kiln or steamed in a large vessel called Tondoor.
</p><p>This dish is from the Tuluva community, hailing from the Karavalli Region of Karnataka State in India. The language does not have a definite script, hence, much of its oral food traditions are left undocumented.
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