Turmeric Leaves Patholi
A plant based Mangalorean/Goan snack 'Patholi' celebrates summer and makes the most of fresh turmeric leaves. These steamed parcels fill the house with distinctive floral scents. Made up of freshly ground rice with an aromatic filling of jaggery, coconut and cardamom. They make a stunning breakfast, snack or afternoon tea.
Ingredients
Ingredients for the patholi
- 850 g matta rice or long grain matta rice
- 4½ tsp. salt or to taste (approx. 20g)
Ingredients for the filling
- 2 cups 250g freshly grated coconut or fresh frozen grated coconut defrosted
- 1½ cup 210g dark jaggery powder or any jaggery powder or to taste
- Seeds of 20 green cardamoms powdered 1½ tsp. powder
Instructions
- Wash rice in cold water and drain. Cover rice with cold water and soak for 3-4 hours. Soaking rice makes it easier to blend.
- Wash the turmeric leaves well. Wipe them thoroughly and set aside.
- Drain the soaked rice completely.
- Blend rice in 3 batches to a smooth consistency paste. Add all the salt to the first batch. You will need just enough water to turn the blades. In my Breville heavy duty blender, I add 350mL – 375mL water for each batch. The paste looks like the paste in the image. We want a spreadable paste (not runny) as we are going to spread this paste on to turmeric leaves. (SEE NOTES 1 and 2). Remove the ground paste on to a large bowl. Repeat the same step for the remaining batches until all rice is blended. Add all the ground batches to the same bowl.
- Combine all the ground paste to redistribute the salt. Season, if required. Now you are ready to make the patholies.
- The amount of paste to be used on each leaf depends on the size of the leaves. The smaller leaves require lesser paste, and the large leaves require more paste. I had very large leaves (43cm long x 16cm wide approx.) and I needed about the size of a tennis ball for each leaf.
- Place a leaf on a cutting board or a steady clean surface. Wet your hand slightly and grab enough paste (size of a golf ball or tennis ball depending on the size of the leaf) and place on the stalk end of the leaf. Using your fingers spread the paste till you get to the top of the leaf leaving 1 cm border all around the leaf for spillage. (See video here)
- Place about 2 tbsp. filling in the centre of the leaf (either lengthwise or breadthwise). Fold the leaf in half and press the edges to seal the filling.
- Add sufficient water into your idli steamer (thondor) and place on medium heat. I added 3 litres water as I have a medium size steamer. Bring the water to a rolling boil. Using heat proof gloves, gently stack the prepared patholies on to the steamer plate. Close lid and steam in batches if they do not fit in one batch, for 20 minutes for small leaves and 30 minutes for large leaves. If you have more than one batch to steam, check the steamer after the first batch and top up with more water, if required.
Method for the filling
- Peel the cardamoms and place all the seeds in a pestle and mortar. Powder.
- In a bowl, combine all ingredients together till well combined and the mixture is lump free.
Notes
- I have a heavy-duty blender (Breville) in which I blend my rice. The heavy-duty blenders use more water compared to Indian blenders, in order for the blades to rotate well. My instruction for water usage in Step 4 should be used as a guide only. Use discretion and instructions of your blender to blend the soaked rice.
If your paste has excess moisture, then place the paste in a microwave proof dish or bowl. Cover and microwave for 1 minute. Remove and stir the paste. Check if you can make a ball without the paste sticking to your hand. If so, then your paste is ready to roll into balls. - On the other hand, if your paste is still wet, then cover and return dish/bowl to the microwave, and microwave for another minute. Remove and stir. Test the paste to see if you can make a small ball without the paste sticking to your hand. If you cannot mould into a ball, repeat microwaving, for 1 or 2 minutes, with one - minute intervals, until your paste is dry enough. Ensure that your paste is not too dry, as you will not be able to spread the paste on to the leaves.
Please note, you do not need to make the balls, however, you need the dough dry enough so you can spread it on the leaves. Making the balls is a test to check if the dough is dry enough! - If you do not have freshly grated coconut, you may use good quality frozen grated or shredded coconut. Defrost the coconut completely as per the instructions on the packet before you start preparing the filling.