“Haldi Paan” is a Konkani word for Turmeric leaf and “Patholi” is the name of the sweet dish that is prepared by using the Haldi paan. These leaves are very aromatic and this aroma is transferred to the sweet dish. The leaves as such are not eaten.
For the konkanis, however, patholi is a delicacy and is a must in the menu during some of our religious functions for eg. “Vyna Puja” (Gauri Puja) & Chavathi (Ganesh Chaturthi) to name a few. I believe this must have become a norm as the availability of the leaves is in plenty during the monsoon and these festivals are celebrated during the rainy season.
Steaming hot "Patholi"in a platter
Steaming hot patholi just out of steamer
Haldi Paan with the rice batter and coconut-jaggery filling
Haldi Paan (with the batter and filling inside) folded and ready for steaming
½ cup or about 100gms
Beaten rice (Poha)
Powdered Jaggery (molasses)
- Wash and soak the rice and beaten rice for an hour.
- Grind this with a tablespoon of coconut scrapings, salt and half a tablespoon of powdered jaggery to a smooth paste without adding any water.
- Mix the remaining (powdered jaggery, coconut scrapings) and cardamom powder and keep aside.
- Wash and wipe clean the turmeric leaves and place the leaves with the front side facing upwards.
- Divide the ground paste into 10 -12 portions (depending on the quantity of turmeric leaves being used)
- Spread the ground paste thinly onto each leaf.
- Take little quantity of the jaggery, cardamom & coconut mixture and spread it lengthwise in the centre of the leaf in a straight line and fold the leaf lengthwise.
- Follow this procedure for all the leaves. Then, gently place these folded leaves (taking care to see that the batter does not come out from the leaf) in a (preheated) cooker or steamer and steam for about 15 mins.
- When done, remove from the cooker /steamer and serve hot.
Instructions for serving:
Patholi is generally served hot as it is (with the leaf) or the leaf can be peeled off and then served. It is eaten with a dollop of ghee (clarified butter) on top of each patholi (after the leaf has been peeled off) as this enhances its taste.
- I used the organic jaggery (dark colour) instead of the usual golden colour jaggery.
- If the steaming of these “patholis” is done in the cooker, remove the whistle of the cooker and steam them as you would do for normal “idlis”.
- Jackfruit patholi is prepared in a slightly different way. The recipe can be found in my earlier posts.
|Idli made from "patholi" batter|
I smeared the idli mould with ghee and placed a spoonful of this batter and topped it with the coconut-jaggery mixture and steamed it as I would for the normal idlis. Believe me, it tasted quite good as my hubby gobbled it up in a jiffy!