“Mullangi Palle Tandla Muddo Keli pannari/ Radish Leaves Rice Steamed Spicy Dumplings in Banana Leaves” … muddo is a traditional dish from Konkani Saraswat Cuisine usually prepared with patrade paan (colocasia leaves) using keli paan/ banana leaves … I often use tender mullangi leaves in place of the same when in season and it tastes awesome too … best served hot topped with coconut oil along with Dalitoy and Rice … Yummilicious …
** Patrade panna muddo prepared in Kelipan is a traditional dish among Konkani Saraswats. These are actually steamed spicy dumplings with addition of either colocasia leaves or cabbage and onions. I have shared a detailed recipe with step by step pictures of the same a few years before in the blog to which I will share a link at the bottom of this recipe.
** This muddo too is no different from that one except for the fact that here I have used mullangi/ radish leaves in place of patrado/ colocasia leaves while rest of the recipe remains same. A very tasty side dish that tastes awesome served with dalitoy and rice though you can served with other dishes too, so do try them out and enjoy with family and friends.
** Here is my recipe for “Mullangi Palle Tandla Muddo Keli pannari/ Radish Leaves Rice Steamed Spicy Dumplings in Banana Leaves” … my style …
** Wipe kelipan/ banana leaves with a clean wet towel and allow to dry. Cut them into squares of about 6”x 6” taking care to see that you leave out the thick center stem. Keep them ready aside in all you may need about 10-12 pieces of the same.
** Wash and soak about 2 cups of Idly rava/ rice rava (readily available in grocery stores) in plenty of water for 10-15 minutes. You can add it on without soaking too, however, soaking gives it a softer texture, as the rava gets slightly swollen too, so please do so.
** Drain and keep aside ready. If you do not want to use Idly rava or if not available you can wash and soak 1.5 cups of normal rice for about 2 hrs. Strain, wash well and then grind it to a coarse rava texture in mixer grinder and keep it ready for use too.
** I have used tender leaves of about 3 large sized radish/ mullangi here. Wash it well and then chop only the leaves leaving aside thick stem part to a fine pieces. Put it in a fine sieved colander and rinse under water and keep it aside for the water to get drained completely.
** Masala to be ground : In a mixer grinder add one cup of freshly grated coconut (soyi/ nariyal), 10-12 roasted red Kashmiri chillies (kumte mirsanga/ byadgi mirchi), a small half lemon sized tamarind (chinchama/ imly) and grind to a smooth paste with little bit of water. The masala should be ground to a fine paste.
** In a large wide bowl add in the ground masala paste, Idly rava, drained mullangi leaves, 2 tsp of hing (asafoetida) powder (+/- depending upon the aroma of the same) and salt (namak/ meeta) to taste. Mix all ingredients together adding water as is necessary to get a semi thick mixture as that of the rava bhakri texture.
** Important Note : Do check out picture in link give below for reference. The texture should thick like that of bhakri batter. There should be no trace of water leaving through sides as we are going to use banana leaves here for steaming and not molds. Molds hold on to water intact while banana leaves will not and the masala water while steaming will leak out through sides creating a mess and remain uncooked too.
** Now arrange the banana leaves cut to squares in a neat row or 2 rows on table/ platform. Take in a large handful of the mixture and place it in the center of each square of the leaves and flatten a bit. Leave out about ½” on above and below side.
** Now flip over the left side on top of the mixture and then the right side too, like that of an envelope. If not sure, please do check up on the step by step pictures posted along with the recipe for clear picture in the link provided at the bottom of this recipe.
** Keep the steaming vessel/ pedavan with required amount of water and bring to a boil. When you see the steam passing, keep a flat plate or the divider of the vessel and then place the banana leaves packets one by one neatly on a row.
** Take care to see that you handle the packets gently as the upper and lower sides are open and the mixture should not come out of it. Also, be careful of the steam, as a cautionary measure lower the heat to minimum when you place the packets.
** While placing the banana leaf packets/ muddo see to it that the upper folded over leaves are placed bottom side as then the packets will get tightly covered and there are no chances of them opening up, also steaming will be done evenly.
** Once a single row of banana leaves packets are placed properly into the steamer/ pedavana, cover the steamer with the lid, increase heat to high and steam for about 5 mins, then lower the heat to medium and cook for another 10 minutes.
** Once the single layer of muddo packets are steamed for 10 minutes, open the lid, lower the heat and keep the remaining prepared packets over the first layer forming another layer on top taking care to see that you keep it perpendicular to the first layer placed.
** Cover with the lid, increase the heat and steam for 5 minutes and then lower the heat to medium and cook all together for about 20 minutes. This method of steaming will give you all the muddo placed in the steamed evenly steamed and well done.
** Note : Do not keep all the prepared muddo/ packets in one go as then the muddo will not get steamed within properly and the masala will remain sticky and so will the rice. As the steam here needs to go about freely around all the placed packets.
** Remove from the pedavan/ steaming vessel from heat, open the cover lid, keep aside for 5 minutes for the steam to pass off. Carefully remove the steamed muddo one by one and place them neatly on a tray and let them all cool a lit bit before you serve them.
** For serving : You need to gently remove ie open up the banana leaves and carefully remove the steamed muddo from within, without breaking them. However, if the sizes are large, then you can cut them into 2” pieces and serve or as per your choice.
** “Mullangi Palle Tandla Muddo Keli pannari/ Radish Leaves Rice Steamed Spicy Dumplings in Banana Leaves” is done and ready to be served. Tastes excellent and is best served hot, just drizzled a little bit with coconut oil/ nariyal tel on top while serving.
** In Konkani Saraswat homes traditionally it is served during lunchtime with Dalitoy (spiced tuvar dal) and sheetHa (rice) along with some upkari or any other dishes if any. Do try this delicious steamed dish and enjoy it with your family and friends.
** Note : If you do not have banana leaves or they are not available in your vicinity, you can prepare the same in molds too. You can use, Idly vati, large flat vessel, Jackfruit leaves basket, paper cup with jackfruit leaves method or you can put it in a bowl which is covered on the base with jackfruit leaves. You can choose any method you prefer and for reference you can check up for similar dishes under the label Patrado/Sanna khotto in this Blog.
** I have frequently mentioned while writing the recipe above to check out step by step pictures if need be in previous post where they are given in minute details. Sharing link to that recipe below along with a common link to all sweet and spicy muddo recipe in the blog.
No comments:
Post a Comment
Thanks.