Haldi leaves Patholi | traditional | healthy breakfast recipe| ಮಂಜಲ್ ಇರೆದ ಅಡ್ಡೆMangalorespecial

Patholi is a traditional Indian sweet dish, particularly popular in the coastal regions of Karnataka, Kerala, and Goa. It is especially prepared during festivals and special occasions.
Turmeric Leaves Patholi
Ingredients:
Turmeric leaves: Fresh leaves used for wrapping.
Rice paste : Used to make the outer layer of the Patholi.
Grated coconut: A key ingredient for the filling.
Jaggery: Adds sweetness to the filling.
Cardamom powder: Enhances the flavor of the filling.
Salt: A pinch to balance flavors.
Preparation:
Prepare the Filling:
Mix grated coconut, jaggery, and cardamom powder in a bowl.
Prepare the Batter: Soak boiled rice for 6 hours and grind to fine thick paste
Assembling the Patholi:
Clean and wash the turmeric leaves thoroughly.
Spread a thin layer of rice batter evenly over each leaf.
Place a spoonful of the coconut-jaggery filling in the center of the leaf, on top of the batter.
Fold the leaf in half lengthwise, enclosing the filling.
Steaming:
Arrange the folded leaves in a steamer.
Steam for about 25 minutes or until the rice batter is cooked and firm.
The turmeric leaves will impart a subtle, earthy flavor to the Patholi during the steaming process.
Serving:
Once done, let the Patholi cool slightly.
Unwrap the turmeric leaves and serve the steamed Patholi warm or at room temperature.
Taste and Aroma:
Patholi has a unique blend of flavors. The sweetness of jaggery and the rich texture of coconut, combined with the mild aroma of turmeric leaves, create a delicious and aromatic dessert.
This dish is not only delicious but also carries cultural significance, often being prepared during festivals like Ganesh Chaturthi and other traditional celebrations.