"Naivedyam : Ponsa Patholi/ Ripe Jackfruit Dumplings in Turmeric Leaves" ... my today's Naivedyam on the auspicious occasion of Shravana Masa Sashti tithi day~a pious day for Sri. Malashi (Mahalasa Narayani) Kulavi's, my kuladevi/family deity (meggele Kuladevu) ... Sharing my humble offering of Prasadam with all my friends here ... Stay Blessed~ Spread Happiness …
** Patholi is a sweet dish prepared by Konkani Saraswats during festive occasions and is loved by one and all Amchies. Patholi's are sweet steamed dumplings prepared in turmeric leaves that are breathtakingly awesome with scrumptious aroma. These are a must on some festive occasions like Nag Panchami, Ganesh Chaturthi, Gowri Pooja, Krishna Janmashtami as Naivedyum. Turmeric leaves being very fragrant fills the whole house with a lovely aroma while being steamed. I guess as these are abundantly available during monsoon season, the same is prepared exclusively during the festive occasions that fall in this period. I have already posted the traditionally prepared Patholi with rice as the base and coconut jaggery churan as the filling inside. I would like to specify here that actually patholi means that which has a sweet churan filling within the steamed dish while the outer cover is rice based. And muddo means that which is prepared one in all sort and just steamed in one go and served in the same manner as patholi.
** However, some including me were unaware of all such minute differences during childhood and confused the names and always called anything that which is steamed in turmeric leaves as patholi. Many still do, well what is there in name isn’t it, I have come across so many dishes in fact the same patholi is called by Catholics/Tamilians/ Maharashtrians in some different names, some also follow the folding pattern differently, and also the leaves are different. No one can claim that their own method is correct, It just happens that we follow what our family ancestors followed and the pattern continues. Being innovative and loving the idea of trying various combinations and tweaking the originals a little bit and experimenting in dishes has always been an excitement to me and when the same turns out far from expectation, it makes me really happy and when my friends appreciate the efforts I really feel it worthwhile. I have posted many variations of patholi and sure to add many more as there are various ideas of combinations cropping in my mind.
** This time however I have prepared these patholi's with ripe jackfruit which is prepared often when in season. I myself have posted two varieties before in the muddo/all in one pattern which for reference I have mentioned as patholi so as to not confuse readers. Those dishes were prepared using rice and rava along with ground coconut and ripe jackfruit along with coconut, this one is in the traditional patholi style, wherein I have followed the churan filling within pattern and trust me it was simply tasty and delicious. Do keep a keen watch on my blog for new variations. I am sharing a common link at the bottom of this recipe for patholi posted in my blog before. Do try them out and enjoy with your family and friends. This patholi was prepared today as “Naivedyam” on the pious ocassion of Shravana Sashti~a holy day for Malshi (Mahalasa Narayani) Kulavi's, my family deity (meggele Kuladevu) and I make it a point to prepare some sweet as offering on this day. May Goddess Malshi Bless us all with her choicest Blessings.
** Here is my simple method of preparing "Ponsa Patholi/ Ripe Jackfruit Dumplings" … My Style …
** Cut the edges of 10-12 turmeric leaves/ haldi paan, wash and wipe them clean. Keep this ready. If the turmeric leaves are too big in length, you can cut them horizontally into two pieces. In all you will need about 12-15 leaves. You can check out the picture, where in the method of arranging the same is showed clearly.
** For the outer applying paste/ outercover : Wash and soak one cup of rice/ tandul in water for an hour or so. Strain and then grind to a fine paste. This is the traditional method. However, in Mumbai we get a very good Rice flour ie. used for preparing Modak which is very similar to our patholi. So I just use that powder for the outer cover. The patholi not only comes out good, the texture and the aroma is also awesome. Just add a pinch of salt and water/coconut milk if desired and combine it with 1 cup of rice flour to a very fine thick paste. You can add a tblsp of grated jaggery to the same and mix well so that there are no lumps in the batter. Usually this is not added, I sometimes add on and sometimes do not, this time I have added a little bit of jaggery as in my home if the outer cover is bit bland, it is not liked. It is up to you. You can try both the methods by adding for some batter so that you can choose as to which one is to your liking.
** This is how I have prepared the outside cover this time … add 3-4 ripe jackfruit/ ponosu pieces cut into small pieces into a mixer grinder along with 2-3 tblsp of freshly grated coconut (soyi/ nariyal), 2 tblsp of grated jaggery (gud/ bella/ goda) and grind to a fine paste. Remove the paste into a stainless steel bowl and add in rice flour/ powder (tandla pitti/ akki hudi) approximately about 1.5 to 2 cups and mix well. Add in water if necessary to make a thick but spreading textured paste.
** For the Inner filling/Chruan : In a mixer grinder add one cup of freshly grated coconut/soyi and 1 cup of chopped ripe jackfruit/ponosu pieces and grind to a coarse paste. Do not grind it fine, there should be jackfruit pieces like texture. Remove and keep it aside ready.
** Heat a thick bottomed kadai with 1 tblsp of pure homemade ghee/toop, when it melts add in one cup of grated jaggery/goda. Keep the heat medium and melt it by sprinkling a few drops of water on the jaggery. Do not allow the jaggery to get burnt. Keep the fire low if you find it getting burnt. Once it melts and comes to a boil, add in the ground coconut-jackfruit mixture and mix well. Cook stirring often till it thicken and comes to churan texture add in ½ tsp of cardamom/ellaichi powder and remove and keep it aside to cool down.
** Do not make the churan too brittle or hard textured, if you find that it is slightly waterish on cooling down, just add in some layi pitto (powdered paddy rice) and mix well and the churan is done and ready. This layee pitto is added to ensure that the mixture does not leave water as it soaks in the extra moisture. So just add how much is needed only, on your judgement. You may need about a cup or so. In case there is no moisture you can leave it out too.
** Now keep the turmeric leaves/haldi paan in a row on a platform or table the darker inner side of the leaves should be facing on the top towards you (Check the picture). Take a some rice flour paste on your hand (about a large tablespoon) and apply it on the turmeric leaves in one direction motion evenly leaving out 1 inch gap on all side of the outer edges of the leaves. Do not apply very thick nor too thin.
** Now in a thin layer lengthwise at the center of the applied rice paste, put in the prepared filling mixture neatly ensuring you leave some space towards the top and bottom. This is to ensure that when you fold over the leaves, into half moon type shapes, the center filling should get stuffed inside ie sealed within the outer rice flour paste. I have enclosed pictures for proper knowledge of the same.
** Once you have applied them on all the leaves, start folding them over one by one. Fold over the leaves, and press gently on all sides so that they become compact. Do not apply excess pressure, which may then result in the paste coming out of the leaves. So follow the procedure in ease and do not hurry and spoil the same. Check the picture for much clear vision of the same.
** Heat a pedavan/Idly steamer with plenty of water as per the requirement placing the holed divider too. When it comes to full boil, lower the heat and gently place the patholi in a layer, seeing to it that they are kept with the opening leaf side upwards. If there are more patholis made than that can be laid in a single layer then follow the step given below.
** Just steam first layer for 10 minutes and then place the second layer on top of the first one changing its angle a bit and then steam all together for 15-20 minutes. This is to ensure that all the patholis get evenly steamed. If you place them in rows all together in one go sometimes the center ones will not get proper steam due to which they may not get cooked properly from within.
** Once the patholi are steamed and done, remove from fire and leave them open for some time to cool down. Then gently remove and place them gently on a plate and allow to cool to room temperature. If you try opening the leaves when they are hot they do not come out intact but break up, so take the precaution and allow settling time.
** "Ponsa Patholi/ Ripe Jackfruit Dumplings" is done and ready to be served as Naivedyam to God and thereby distributed among family and friends. These patholi as I mentioned above is mostly prepared on festive occasions, though you can prepare them any day when the leaves are in season and are accessible. Patholi is best served topped with fresh homemade ghee, it tasted delicious that way. This is one dish loved by young and old alike, so do try it out and enjoy with your family and friends.
** Note : You can keep the extra patholi in fridge and serve them the next day after leaving them to get thawed a bit for 15-20 minutes. It tastes equally good. I usually microwave them for 30 seconds and they are as good as freshly steamed ones. However, it is best consumed within 48 hours even when kept in fridge, as it somehow looses taste later, though does not spoil for another day or two.
** I am sharing below two links wherein I prepared patholi/muddo with ripe jackfruit, one with addition of rice while the other is with rava, do try them out if desired too.
** I am also sharing the link to the traditional method of preparing “Patholi” with addition of churan, as per Konkani Saraswat Cuisine, there are step by step pictures included in this recipe too, please do go through the same …
** I am sharing a common link to “Patholi” dishes posted in my blog before, you can check out on the same for various combinations of the same.
** I am sharing a common link to “Muddo” dishes posted in my blog before, you can check out on the same for various combinations of the same.
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