“Cabbage ~ Drumstick Leaves Sanna khotto” ... A Spicy And Delicious Saraswat Konkani dish prepared with Cabbage and Mashinga Sanga Pallo (in Konkani); also known as Moringa Leaves which is loaded with health benefits, made as khotto (In Jackfruit leaves baskets) and served during lunch / dinner time with Dalitoy and Rice ... Tastes simply awesome when served with a tblsp of coconut oil poured over it … Yummy Yumz …
There are many variations in preparing this dish. These are called khotto or muddo. Usually that which is prepared on jackfruit leaves baskets are called khotto and those prepared on banana plantain leaves are called muddo. Some other varieties of leaves are also used for preparing muddo like badam, teak, turmeric etc. The basic ground paste remains the same so does raw rice ground / Idly rava added to it. However tuvar dal is added by some while some do not add it. You can add on many different types of veggies and prepare the same. I have posted many varieties of sanna khottes / muddos prepared here in the Blog. Do use the search option for searching them under the label Sanna khotto.
This Sanna khotto is prepared using finely chopped cabbage and finely chopped drumstick leaves. Cabbage is a well known veggie having loads of health benefits and is also good for dieters as it is very low in calories. I have also added on drumstick leaves and I must say it was awesome with the added goodness of these leaves that are loaded with health benefits. Drumstick Leaves / Mashinga Pallo (In Konkani) also known as Moringa is a rich source of vitamins, minerals, and amino acids. It contains significant amounts of vitamin A, C, and E; calcium; potassium; and protein. So in all its good for health, not to mention that it is steamed too and as I have said before the best way to consume or make the kids eat this healthy vegetable is by adding them to dishes, so here goes a new twist for sanna khotto. Enjoy tastes simply lovely when served along with dalitoy and sheetHa ie Dal-Chawal.
Ingredients :
Idly Rava / Rice Rava : 2 cups
Tuvar Dal : 1 cup
Cabbage : 2 cups finely chopped.
Drumstick Leaves : ½ cup picked leaves.
Salt to taste
For Masala :
Coconut : 1 cup freshly grated.
Kashmiri Red Chillies : 12-15
Gum hing / asafoetida : small half marble piece
OR
Hing / Asafoetida Powder : 1 tsp
Tamarind : Small marble sized
** Finely chop the cabbage. Wash, drain and keep aside. Also pick the drumstick leaves, chop them also finely and wash and drain the same. Keep them ready aside.
** Wash and soak tuvar dal in plenty of water for 2 hrs. Wash again and drain off the water.
** To be Ground : Add freshly grated coconut into the mixer grinder with Dried Red chillies (I used kashmiri), as small piece of hing or hing powder and a small marble sized tamarind to a smooth paste. Do not add in much of water.
** When the masala is ground fine remove the masala and keep aside. In the same grinder add in the strained tuvar dal and grind it coarsely without water. Remove and keep aside.
** Note : The no of chillies depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk. You may use any dried red chilly suitable to you.
** In a large flat bottomed bowl add in Idly Rava / Rice Rava and add in water enough water to soak it properly. Keep this aside for 10 minutes and then drain off slowly the excess water from the top by tilting the vessel. All excess water on top should be removed slowly. Be careful, the rice rava should not get drained off. Leave this aside ready.
** Note : If Idly Rava / Rice rava is not available in your vicinity, you can soak 1.5 cups of raw rice (any ordinary ric) for 2 hours, drain and then grind it coarsely to rava texture and use the same. Initially I used to follow this method, but with changing times and also lack of time, I use Idly rava for most of the dishes were rice is to be ground to rava texture.
** Now add all the ingredients in a wide bowl. The rice rava / Idly rava, ground masala, ground tuvar dal, chopped cabbage, chopped drumstick leaves, salt to taste and mix well. The mixture should not be thin nor too thick. The texture of the mixture should be that of bhakri which we make patting on tava. You should be able to give it a bit of soft ball shape when rolling in hand.
** Gently add in the mixture into the prepared Jackfruit leaves baskets and fill it upto ¾ level only. (I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, will add the link below). You can also use Idly moulds or flat pan which ever suits you and fits well inside the pedavan / Idly steamer. Just see to it that you oil the molds properly. Just check for Idly type method on any Idly dish and it will enable you to understand better.
** Keep the pedavana / Idly steamer with required amount of water and bring to a boil. Keep the prepared khottos in the pedavan / Idly steamer and steam for 5 minutes on high flame and then about 25-30 minutes on medium flame. Remove and let cool a bit before you gently unmould them from whichever method you have used to make the khottos.
** “Cabbage ~ Drumstick Leaves Sanna khotto” is done and ready to be served. Serve the khottos hot during lunch / dinner time with Dal chawal. You can add a tblsp of coconut oil on top of the hot Khotto / Idly which is the traditional way of serving khottos. You can prepare the khottos a few hours before and either micro wave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too.
** For the Preparation of Khotto in different Methods, Please follow the link given below ….
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