Last weekend we went on a road trip to Kurnool. Since it was an "unplanned " trip, we really didn't know what to do there, so we decided to drive another 100kms to go see a temple. That, I must say was one of the best drives in my life :) Well, that's because we were surrounded by lush green paddy fields, banana plantations, mango orchards and most importantly turmeric farms!! I was so excited to find these and thanks to one of our friends who obliged to walk into the field and pluck some leaves for me. I couldn't wait to come back and try this recipe. We also got lots of yummy bananas and they will soon be turned into banana muffins, which will also be posted soon :)
This is a traditional recipe from Mangalore. I believe it is called "Patholi" in Konkani and yes I got the recipe from an authentic konkani herself!
The aroma of these leaves is intoxicating. When the patholis are steaming, this fragrance fills the entire kitchen and I could just float away in it :)
For this you will need -
Turmeric Leaves - 6-7 nos
For the batter -
Rice - 200 gms rice approx
Coconut - 2-3 tbspns
Avalakki ( Beaten Rice) - 1 tbspn
Salt - 1/4 tspn
For the filling -
Coconut - one half grated, approx 100 gms
Jaggery - Equal quantity as coconut
Cardamom powder - 1/4 tspn
Method -
Soak rice for 2 -3 hours and drain the water off. Now grind this with the coconut and beaten rice,with as little water as possible till you get a smooth paste. The consistency of the batter should be such that you can spread it on a leaf and not like it will flow all over the place :) Add 1/4 tspn salt and keep aside.
In a wok, mix the coconut and jaggery together and allow the jaggery to melt. It will then combine with the coconut, cook this till all the water evaporates and you are left with a sticky sort of paste. Add the cardamom powder and give it a quick mix.
Keep your steamer ready on the stove top. Wash the leaves and trim the top and bottom. Since my leaves were bigger than my steamer, I cut them in half. Now, spread the batter in a thin layer on the leaf and put the filling along the centre.
Fold the leaf along the centre and arrange them one on top of another in your steamer. Let the open ends face upwards, so steam can escape.
Steam these for about 12- 15 minutes. You will know they are ready when the aroma fills your heart and hearth :) They should look like this.
Also, if they are cooked right, you will be able to peel the leaf off easily. Else, steam it for a couple more minutes.
Serve hot, with ghee and drizzle some honey to sweeten it some more !
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