Marala / Maralva Pannache’ Podi ~ Fried Sliced Colocasia (Taro) Leaves.

Marala / Maralva Pannache’ Podi / Deep Fried Sliced Colocasia (Taro) Leaves Rolls … Yummy fries that goes well with Dalitoy or Saar and Rice … Relishing this podi after ages as these leaves are not available in Mumbai … Thanks to my sister who found them in Lonavla and passed them on to me … I made them and ate to my heart’s content … Yummy Yumz ..... 

These leaves are similar to Patrade Pana / leaves ie colocasia / taro leaves and are available throughtout the western ghats specially in Kokan side. They grow in abundance during monsoon and Konkani Saraswats are very fond of these leaves though with growing times it has become a scarcity due to land developments everywhere. Its been ages since I relished these podi / deep fries as in Mumbai it is not available. These leaves are a little bit thicker when compared to pathrade / colocasia leaves and are also smaller in size. This is prepared in similar method as patrado by applying ground paste to the leaves, placing them one on another and then rolling them into rolls. But the difference here is it is then sliced and dusted in rice flour and deep fried till crisp. This is the traditional method. But tis method soaks in a bit of oil and the present generation does not like it. 

My friend Late. Mrs. Meera Bhat (prop. Rashmi Caterers, Thane) who was a renowned caterer in Mumbai, long back told me that if they are steamed for some time and then sliced and fried the oil does not get soaked in and they are much tastier. But since these leaves were not available I never tried them much till my another friend Rekha suggested the same could be prepared using large vaali leaves. I had prepared them using the steaming and then deep frying technique and they tasted wonderful. I have successfully prepared the same with colocasia / patrade paan too. But the taste is never the same. There is a small difference in taste for sure. 

I have already posted those varieties in my blog long time back and I continued doing with them with these leaves for some time till recently my sister who lives in Lonavala now, found to her delight that these leaves were available in plenty in Lonavla Friday market when people from in and around the place brought in their products for sale. So thanks to my sister Lakshmi Shanbhogue for the Marala paan / Maralva leaves while I prepared them and ate them to my heart’s content. The difference is definitely there, I think its got to do with the leaves. They have a slightly different crispiness and aroma. It tastes simply lovely with Dalitoy and Sheeta …..

Ingredients :

Fresh Marala / Maralva Leaves : 15-20

Urad Dal / Black gram dal : ¼ cup

OR

Urad Dal Hurna / Roasted Urad Dal Powder : ½ cup approx.

Rice Powder: 1 cup

Red Chilly Powder : 2 – 3 tsp

Asafoetida / Hing Powder: 1 tsp

OR

Asafoetida in gum form : small marble sized

Tamarind : Size of a small lemon.

Rice Flour : For dusting.

Salt to taste.

Oil for deep frying

** If using urad dal / black gram just roast it on low heat on a dry thick bottomed kadai till roasted into a light brown colour. Let cool a bit and then run it in a mixer to make it into a coarse to fine powder. Sort of fine rava texture.

** Note : The roasted urad dal powder is called Hurna in konkani and is used in the preparation of chakuli. In Mangalore you get this readily available in the stores in packets but in Mumbai we do not get it. However, I roast about 500gms of urad dal in Microwave, powder it in mixer and keep it ready always, as it saves a lot of work when needed. The roasted powder remains good for 6 months if stored well in air tight container. You can either do this or prepare the same fresh too. 

** If using Gum hing prepare hing water of the same, For Prepared Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge / refrigerator not freezer and use sparingly as and when needed. A tablespoon of the same goes a long way as it is very strong. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.

** For preparing Tamarind paste : Soak the tamrind in ½ a cup of water water for 10 mins. Squeze in well to make it into a paste and strain it. Keep this ready. 

** Trim off the stem portion of the leaves. You need only leaf part. You can thinly slice off the thick vein portions of the leaves. Spread the leaves on the floor for about an hour if you find them brittle or else you may not. This helps the leaves in becoming limp which will be a great help while rolling as stiff leaves tend to break. Remove wash in water / clean off the mud stains if any and let drain completely. All traces of water should be removed as much as possible.

** Preparing the mixture / paste for application on leaves : In a wide bowl add in the urad dal roasted and powdered, rice flour, chilly powder, prepared hing water or powder, tamarind pulp, salt to taste and mix it. Now add in water slowly and keep mixing till you get a thick paste. Add in water as your prepare the paste to avoid addition of too much water. We need a thick paste to apply to the leaves. 

** On a flat surface keep a leaf with veinal side on top and apply the paste on it. Top it with another leaf and apply paste again. Repeat till you have about 4-5 leaves topped on each other. Fold slightly the side and then tightly roll the leaves from rounded side towards tapering side. I have added photo for clear understanding. Please do go through them. The application of paste is similar to that of Patrado / vadi preparation.

** Now comes a step which is included here after the valuable suggestion of my friend. You can either slice the rolls as it is or steam and then slice them. Steaming of the rolls before deep frying was suggested to me by my friend Meera who unfortunately is no more. But this step of steaming helps in evenly slicing of the rolls without leaving sides etc. also while deep frying it absorbs less oil.

** Just put the rolls in a round flat vessel and steam in a Idly steamer for 15 minutes. Remove and let cool. Put this in refrigerator for 2 hours. Remove and slice to ½ inch thickness evenly. Now roll / dust these slices in rice powder and keep ready for deep frying.

** For deep frying : Heat plenty of oil in a deep frying pan. When smoking hot, lower the heat to medium and gently slide in each rice flour dusted sliced rolls into the oil and fry till crispy. Remove on an absorbent paper for the excess oil to drain off. Repeat the remaining slices. Serve hot with Rice, Dalitoy and any other dish of you choice. 

** Marala / Maralva Pannache’ Podi / Deep Fried Sliced Colocasia (Taro) Leaves Rolls are ready to be served. Serve them hot as an side dish / accompaniment to daal / saar and rice. Tastes delicious. 

** Note : You can use the search option and check up on the Patrado Article written with full details and steps of application of masala procedure. 

** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.