Radish Leaves ~ Cabbage Spicy Muddo / Idly (Dumplings) ..... Made on Badam Leaf and Idly Vaties ......
Most of the time by Muddo in Konkani we mean it …. a dish that is steamed in leaves, prepared either with jackfruit leaves or banana leaves. When these two are not available an 3-4 inch deep round dish or small Idly vaties / moulds can be used. There is a Badam Tree in front of my office and sometimes I manage to get these leaves, though most of the time it is too high and not within my reach. These leaves can also be used in place of banana leaves for steaming purpose. You have got to be careful with these leaves though and use only the green ones lest the slightly reddish ones that are also available if used will spread in the colour to the cooked dish. Taste wise a minute difference, but that hardly matters when you yern to have it that way. As I left my office, to my dismay only one large leaf from the Badam Tree flew across and reached me, I looked out for more, but was saddened to see there was only one large green leaf ...... Now I could not leave it deserted there ...... Could I ??? Amhi Kaile paaka tai sonachi ...... meggele Mamama kanantu ghalnu karpitashili .... monu tigele katira ubbarnu vartashili ........ anyway ek paan jalleri ek paan ........ ek muddo poni koruka jatta nave ........ bakiche Idly donne ghalle ..... Excuse the konkani language please ……. I thought why not take it home and do the thinking later on. So the next day to do justice to that one single leaf that came lovingly to me, I made these muddos, and steamed in it some mixture and the rest I prepared in Idly vaties.
Now for the recipe ….. You will need about 2 cups of finely chopped cabbage and about 4 cups of finely chopped tender radish leaves. Wash, drain and put them in a large stainless steel bowl.
For Masala : Grind to a fine paste 1 heaped cup of grated coconut, 10-12 red chillies, a marble sized tamarind with 2 tsp of hing powder. Also If adding water prepared out of gummy hing add 2 tblsp of thick water. If using the gum type hing directly, then just fry it a bit in little oil and then add while grinding. Do not add much of water, just enough to grind. Remove and add this masala to the cabbage and radish leaves in the bowl.
Soak for 5 minutes and drain of the water of 3 cups of Idly rava (available in grocery stores). Add this to the bowl in which ground paste and ingredients are added. Add in salt to taste and mix well. Mix all together into a smooth dough type consistency which forms into ball when rolled in hands. As we are preparing it in the leaves, it is necessary for the mixture to be thick so that the water does not leave from the sides while steaming. That is why the mixing should be thick enough and hold together in a binding ball consistency.
You can prepare these in banana leaves too which I have already posted earlier but using colocasia leaves. However, here I have prepared them on one Badam leaf and rest on Idly making Vaties. Wash and let the water drain off from the leaf. Here I had only one leaf available. You may use more, or as much as needed. If more leaves are available arrange about 12-15 leaves in a row. The smooth side below and the vein side above. Add a handful of the mixture vertically on the leaves and then fold them over as shown in the pictures attached.
If using Idly Vaties / moulds, oil the vaties on the inner side before adding in the mixture. You should always follow this method to enable to remove the Idlies in one go and also get a smooth even texture. Add in the mixture, say upto about ¾ th level of the vati / mould and keep these also ready.
Meanwhile keep a Idly steamer with required amount of water to steam on full heat. Once it reaches the steaming point lower the heat to minimum. Now if all the mixture are prepared on leaves then arrange the prepared muddo’s one by one placing closely to each other while taking care to see that the opening side of the folded muddo is place upwards. Cover the steamer and steam, bringing the steamer to a full steam once again, then lower it to medium heat and steam for 15-20 minutes. Remove the lid and let the steam pass off for sometime before you gently remove the muddo / dumplings from the steamer. Be careful as the steam may burn your hands. When cool enough to handle gently remove in a broad plate and let cool a bit.
If using Idly vaties / moulds place the vaties in the steamer in layers and steam for 20-25 minutes. However, since I used both of them, I arrange the vaties in two layers and steamed them for ten minutes, then opened the lid and kept in the prepared single muddo in badam leaf on the top and covered back the lid and further steamed it for 15-20 minutes. Done. Remove and let the cool a bit before serving them for lunch / dinner by drizzling coconut oil over the muddos. Goes well with dal-chawal-bhaji.
** Note : If all the muddos prepared in leaves and they do not fit within the steamer in one layer, do not place the second layer immediately. Let the first layer of muddo steam for 5-7 minutes before you arrange the second layer on top of the first one and continue the steaming procedure. Do change the angle by 40 deg. in the style of laying the 2nd layer to that of the first. This is done coz. if you keep them all together sometimes some of the muddos that are at the bottom layers may not steam properly if the steam does not pass properly among all the laid muddos.
** Note : I am posting a link below for you to enable and get the right knowledge of placing of the leaves if more in quantity etc. I had prepared the same but with colocasia leaves mixture prepared muddos on Badam leaves. Do check in the link for reference of the same. Here is the link to the Patrade Panna Muddo on Badam Leaves …….