“Mashinga Palle Muddo (Idly)/Drumstick (Moringa) Leaves Spicy Idly” ... A Spicy And Delicious Konkani Saraswat/Amchi GSB's dish prepared with Mashinga Sanga Pallo (in Konkani); also known as Moringa Leaves which is loaded with health benefits, made in Vati /Idly 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 spicy steamed dish that is served with Dal-Chawa during lunch/dinner time. When prepared in jackfruit leaves prepared baskets/mplds they 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. However if none of them are available you can just prepare them in vati/Idly preparing molds or in round large flat vessel like that of cake tin too which usually we call ramdan. 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/ Spicy Idly etc. prepared often by me here in the Blog. Do use the search option for searching them under the label Sanna khotto. I will also be sharing a common link to the same at the bottom of this recipe. This time I have prepared this in Idly Vati and used Mashinga sanga pallo / drumstick leaves / Moringa leaves. The added goodness of these leaves are beside being are loaded with health benefits, they are known to be 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.
** Here is the simple method of preparing “Mashinga Palle Muddo (Idly)/ Drumstick (Moringa) Leaves Spicy Idly” … My Style …
** Ingredients :
Idly Rava / Rice Rava : 3 cups
Drumstick Leaves / Mashinga Sanga Pallo / Moringa Leaves : 1 cup picked leaves only
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
** Wash, drain and chop the mashinga sange pallo/drumstick/moringa leaves finely and keep them ready aside.
** Masala 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 it ready 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 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, the 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 rava 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 Vati/Idly mold taking care to see that they are applied with oil from within, this makes sure later that the Idly gets a smooth surfaced top and comes of easily. Also fill it upto ¾ level only leaving a gap above for proper steaming.
Note : If you want to use Jackfruit leaves baskets, I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and you can check out the method and prepare these in those baskets too.
** Keep the pedavana / Idly steamer with required amount of water and bring to a boil. Keep the mixture filled Idly Vati in the pedavan / Idly steamer in layers adding in divider plates in between and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. Remove and let cool a bit before you gently run a blunt knife round the inner rim of the Idly Vati and flip it over in one go.
** “Mashinga Palle Muddo (Idly)/ Drumstick (Moringa) Leaves Spicy Idly” is done and ready to be served. Serve them hot during lunch / dinner time with Dal chawal and other dishes. You can top it with a tblsp of coconut oil which is the traditional way of serving them. You can prepare them prior 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.
**These are spicy Idly which we usually call sanna khotto/muddo and are always served with dalitoy and rice. The excess Idly can be store in air tight stainless steel box in fridge and serve them next day by heating it up. You can also crumble them into fine textured crumble and season/temper them with mustard seeds, curry leaves and some fresh coconut and mix well and cook on low heat for 5 minutes and serve the same too.
** I am sharing a common link for "Sanna khotto/Idly/Muddo" below and you can go through the same and learn more on this dish and prepare any one that appeals to you
** I am sharing a common link to all the recipes I have prepared using "Drumstick leaves/Mashinga Sanga Pallo/Moringa Leaves" below, do go through the same and try them if these leaves are available in your vicinity as they are very good for health.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.