“Taikile Palle Muddo (Tora Leaves Steamed Idly)” ... A Spicy and Delicious Konkani Saraswat/Amchi GSB's dish prepared with taikile Pallo (in Konkani); also known as Tora Leaves (in English) and Takla (in Marathi) … I prepared them this time in large flat bowl/ tatte idly … the same can be prepared in Idly bowl/vati, banana leaves or prepared as khotto too … Tastes awesome served steaming hot topped with a tblsp of coconut oil during lunchtime with dalitoy- rice … Yummilicious …
** There are many variations in preparing this spicy steamed dish that is served with Dal-Chawal (dalitoy- sheetHa) during lunch/ dinner time. I have included them in almost all the above mentioned in title variation prepared with different ingredients. I will not go into details of the same again here as I will be only repeating myself without having to actually say anything new. I did not have any of the leaves in which I could prepare them, so prepared them in large bowl/ tatte idly type which I find easier than Idly vati when it comes to washing the dishes. I have prepared it with addition of only rice, though tuvar dal can be added on too. I avoid too much of this dal as it is high in uric acid and also as I will be serving it dal, it will be double in dose, which is not what I wanted. However, you may soak and add them on a little bit and grind along with the rice, as it turns out very tasty.
** Taikilo/Tora Leaves/Takla are available during monsoon and though in Mumbai you need to know the places where they are available recently on my trip outside town I found them being sold in plenty on highway. I was so happy to say them not to mention the heap of pagila/ spine gourd too which was something a delight to see and purchase all green, tender and fresh. I hope I am able to get them often as I need to go out on office duty regularly, I would really like to try out more dishes using these leaves as they taste good. We amchi’s prepare dangara/ ambado/ fritters using these leaves which is one of the best to date in that section of preparations. It has already been posted, so please do check it out, and prepare the same, sure to be loved by all. I will be sharing common links at the bottom of this recipe too, via which you can browse through the same or you can use key words in search option.
** Here is the simple method of preparing “Taikile Palle Muddo (Tora Leaves Steamed Idly)” … My Style …
** Ingredients :
Idly Rava/ Rice Rava : 3 cups
Taikile Pallo/ Takla/ Tora Leaves : 1 cup tightly packed, leaves only
Salt/ Namak/ Meeta :to taste
** For Masala :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 12-15
Gum hing/ asafoetida : small half marble piece
OR
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : Small marble sized
** Wash, drain well and chop the Taikile Pallo/ Takla/ Tora Leaves finely and keep them ready aside. You can add in a little bit more or less to depending upon availability.
** In a large bowl add in Idly Rava/ Rice Rava and add in enough water to soak it properly, say an inch above the level of the rava rice. Keep this aside for 10-20 minutes and then drain off slowly the excess water on 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 rice) 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. And above all it gives you perfect results and is easier and time saving too.
** 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 and grind to a smooth paste with water. Do not add in much of water, just as much as is necessary for grinding. When the masala is ground fine remove the masala and keep it ready aside in a wide stainless steel bowl.
** Note : The number of chillies to be added depends upon individual spice preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same with family preference in mind. I used kashmiri red chillies that are less spicy, give good colour and bulk. You may use any dried red chilly suitable/ available to you.
** Now add all the ingredients in a wide bowl in which the ground masala is added. Ie the drained rice rava, chopped taikilo leaves, salt to taste and mix it all well. The mixture should not be thin nor too thick. The texture of 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 or any that you are going to use to steam, taking care to see that they are applied with oil from within if using utensils, this makes sure later that the Idly gets a smooth surfaced top and comes of easily. Also, fill them upto ¾ level only leaving a gap above for proper steaming.
Note : If you want to use Jackfruit leaves baskets, Idly vati, banana leaves or any other leaves as mold for steaming you can check elsewhere in the Blog, I have already given the method of preparing them all to which I will be sharing a common link at the bottom of this recipe, you can check out the method and prepare or use in those methods too.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Keep the mixture filled bowl or any other mold 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 bowl to loosen the same and flip it over in one go. You can then cut it into smaller pieces which will be easier for serving.
** “Taikile Palle Muddo (Tora Leaves Steamed Idly)” is done and ready to be served. Serve them preferably steaming hot topped with a tablespoon of coconut oil during lunch/ dinner time with Dalitoy (Dal)- SheetHa (Chawal/ Rice) along with other dishes. Traditional way is to serve with coconut oil, but you may leave it out if you do not desire to do the same. Tastes awesome especially served during lunchtime, so try this one out, as it is steamed delicacy it is that much healthier for consumption too.
** This dish is actually spicy Idly which we usually call sanna khotto/ muddo and are always served with dalitoy/ saar and rice. The excess Idly can be store in airtight stainless steel box in fridge and serve them next day by heating it up. You can also crumble them into fine textured season them and serve as usli, to which you may add on finely chopped onions while preparing too. You can also cut them into slices of ¼ inch thickness and tava fry them too, I will post them immediately after this post, so that you can check them out 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
** Sharing link to “Taikile Dangara” below, these are deep fried fritters the most sought after dish from Konkani Saraswat Cuisine that is loved by one and all and prepared many times during monsoon when these leaves are available in plenty, do try them out ….
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