"Haldi Paana Patholi" (Turmeric Leaf Patholi)

“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

Ingredients:

Turmeric leaves	10 -12
Rice	½ cup or about 100gms
Beaten rice (Poha)	½ cup
Coconut scrapings	¾ cup
Salt	A pinch
Powdered Jaggery (molasses)	2 tbsps
Cardamom powder	1-2 tsps

           

Method :

1. Wash and soak the rice and beaten rice for an hour.
2. Grind this with a tablespoon of coconut scrapings, salt and half a tablespoon of powdered jaggery to a smooth paste without adding any water.
3. Mix the remaining (powdered jaggery, coconut scrapings) and cardamom powder and keep aside.
4. Wash and wipe clean the turmeric leaves and place the leaves with the front side facing upwards.
5. Divide the ground paste into 10 -12 portions (depending on the quantity of turmeric leaves being used)
6. Spread the ground paste thinly onto each leaf.
7. 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.
8. 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.
9. 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.

Note: 

• 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

Since I had fewer Haldi paan, I utilised the leftover batter and the coconut jaggery mixture by making idlis.

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!

Gulla Bajji (Green Brinjal Bajji)

“Guul” or “the right name for it would be “Matti Guul” (the GSB community knows it as). It is grown in a small village called “Mattu” and hence the name “Matti Guul”. This may look like a green brinjal to a layman but for the Amchis or GSB community, this is something to die for!

Legend has it that the seed for this variety was given by one of the swamiji’s of Shri Krishna Math in Udupi. Hence it has some divine connection !

This vegetable is seasonal (available during the months of Jan and Feb) unlike the normal brinjal which is available throughout the year. So, during this time of the year almost every housewife in Udupi, Mangalore and surrounding places will stock this vegetable and prepare various dishes as Gulla Bajji, Gulla Sagle, Gulla Phodi (one of the most sought after dish) and of course it can also be used in Sambhar, Gajbajje etc

This is a simple and a tasty dish. 

 

Ingredients:

Gullas (green Brinjal)	2
Green chilies ( chopped)	2 or more as per taste
Tamarind lump	Marble sized
Asafoetida	½ tsp
Salt	As per taste
Oil	2 tsps
Water	½ cup
Garnishing (optional)
Onion chopped	1- 2 tbsps
Corriander leaves chopped	1 tbsp

Method:

1. Wash the Gullas and wipe them clean with a kitchen towel. Do not remove or cut the stalk – as with the help of this stalk you can easily roast the Gulla over the flame directly.
2. Smear the Gullas with little oil and then roast them over the gas directly. Alternatively, If you have a conventional oven, then cover these Gullas with aluminum foil and roast them in the oven till they are cooked which will take approximately about 20 -30 mins. depending upon the type of your oven and the temperature settings.
3. When cooled, peel the roasted Gullas and mash them with a potato masher OR use your hands to mash them and keep aside.
4. In a bowl, crush chopped green chilies, salt, add to it tamarind, asafetida and water. Mix well.
5. Add the peeled and mashed Gullas. Combine it well. Top it with 2 tsps of oil and mix again.
6. Garnish with chopped onions and coriander leaves. This is optional.

Serves: 4

Note:

• Traditionally, in this recipe, coconut oil is used. Any other oil can also be used.
• This is geneally prepared as a side-dish  Goes well with chapattis too.
• “Guul” can also be boiled and mashed but the taste of the “Bajji” will differ slightly. When roasted over flame, the taste is enhanced due to the slightly burnt skin of the Guul.
• A roasting pan with handle is available which I find quite helpful and easy to use. But this time I roasted it in the oven.