Patholi

Patholi

The festive month of Shravan is here with lot of food varieties, as we get those things only during the monsoon season. Likewise in this season we can find lot of fresh turmeric leaves growing easily or available in the market. In Goa Patholis are especially made on the Nag Panchami day by the Hindu community.

Patholi is a traditional Goan / Manglorean dish which is prepared with rice flour and stuffed with coconut jaggery mixture and steamed in turmeric leaves. The main ingredient here is the “ Turmeric leaves” which gives the special flavorful aroma.  They are also prepared and offered as Naivedya to Ganapati bappa.

Here we don’t find the turmeric leaves, so had asked my MIL to send the turmeric leaves. These pathlois can also be made in banana leaf but the special aroma of turmeric leaf will be missing.  The patholis prepared in turmeric leaf are awesome to taste and the heavenly aroma of it will just leave you totally indescribable.

 

Turmeric Leaves

Ingredients:

3 -4 Fresh Turmeric leaves

1cup rice flour

1 cup water or as needed

Salt

For Stuffing:

1 cup freshly scrapped coconut

½ cup grated jaggery (adjust the sweetness as per the ones sweet tooth)

5 Green cardamoms powdered

Few raisins and broken pieces of cashewnuts

1 tblspn Khuskhus (optional)

Method:

   1.    In a bowl add rice flour, salt as per the taste and mix it with water to make thin sticky dough and keep it aside.

   2.    In another bowl take freshly scrapped coconut, jaggery, cardamom powder, raisins and broken pieces of cashewnuts. Mix it well.

   3.    Wash and pat dry the turmeric leaves.  If the leaves are large enough like the ones which I have cut them in half so that they can be easily placed in the steamer too. Take the dough and the stuffing handy with little water in a small bowl.

   4.    Take a turmeric leaf with vein side facing down. Spread the rice dough on the leaf using little water to spread easily.

   5.    Add the stuffing mixture on one side of the leaf and fold the leaf. Patting it on all the sides of the leaf to seal the edges.  Repeat the procedure with the remaining leaves.

   6.    Place them in the steamer and cook them for 20 minutes. By now your kitchen would be full of heavenly aroma of turmeric leaves. “Be careful even neighbours might come to check in J”

   7.    Serve them warm as it is or with little ghee on it.

###A very special note: Turmeric leaf is used as aromatic wrapper, it is not meant to be eaten J

NOTE:

•      Banana leaf can be used as a substitute for turmeric leafs but that special aroma and taste of turmeric will be missing.
•   Sugar can also be used instead of Jaggery.
•      Khuskhus, raisins and broken pieces of cashewnuts are fully optional.
•      Depending upon the size of the leaf  you can cut them half or if small leaves can be used whole.