Patholi is a rice and turmeric leaf delicacy prepared on the occasion of Nagpanchami or Nagarapanchami as it's called in Karnataka. A typical Mangalorean sweet dish, it is also referred to as Haldikolyache Patholi in Konkani spoken in Maharashtra. It has a distinct aroma of fresh turmeric leaves. The dish uses jaggery as a natural sweetener, which is a healthier option because it is unrefined sugar. It is also called Gur in Hindi. Mixed with fresh coconut and cardamom powder, the stuffing for these rice dumplings tastes divine.
Origin
Patholi is usually consumed during monsoons when turmeric grows in abundance, especially in the coastal regions of Maharashtra, Goa and Karnataka. Most Marathi, Konkani, Goanese and Kannadiga households prepare this dish on Hartalika Teej which falls a day prior to Ganesh Chaturthi. In Goa, this dish is known as Patoleo/pathoyo and is prepared on 15 August which is also celebrated as a harvest festival.
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Servings: 6-7 Patholi
Ingredients:
6-7 – medium-sized turmeric leaves
1 cup rice
3 cups - water
½ tsp salt
For Stuffing
1 cup - fresh coconut
½ cup - jaggery powder
½ tsp – green cardamom
Preparing the Stuffing
1 cup - fresh coconut
½ cup - slivers of jaggery or jaggery powder
¼ tsp - green cardamom
Mix all three together and keep aside
Method:
In a bowl, take a cup of rice and wash it well – till the water is totally clean. Drain the water
Take fresh water and let the rice soak for two hours.
Transfer rice to a mixer grinder, add ½ cup of water and grind to a fine batter. The batter should be of flowing consistency
Shift the batter to a pan, add ¾ cup of water and mix it well, removing the lumps
Now put the pan on flame and cook the batter on a medium flame
Keep stirring as it cooks and it will start to thicken; then it will come together as a soft dough
Ensure that this dough is very soft. Sprinkle water if needed
Make lemon-sized balls and keep them aside on a plate. Cover the dough balls with a wet cloth
Wash and wipe the turmeric leaves and keep them aside
Take one leaf and flatten the dough ball using your fingers onto the leaf length-wise, covering it from top to bottom. Use a bit of water if necessary
Next, put the stuffing inside and fold the leaf into half lengthwise and keep aside
Prepare all the leaves like this
Take a steamer, put leaves inside one on top of the other at random angles and let cook for 20-25 minutes
Insert a toothpick into the dumpling to check if it is ready. If it comes clean, then it's done
Once ready, peel each leaf off, add some ghee/clarified butter on top of the Patholi
Best served and enjoyed hot
Conclusion: Rice should be soaked for at least 2 hours, if not more. The benefits of the turmeric plant's root are well-known in that it acts as an antiseptic, is anti-inflammatory and aids digestion too. The leaves too carry the same properties and have a distinctive taste. Jaggery also is a known digestive and is often taken after meals in Indian households and is especially relished during the biting winter in the sub-continent. Steaming helps preserve nutrients.
