“Mashinga Palle Muddo/ Moringa Leaves Steamed Spicy Idly; in keli panna cholko (banana leaves)” … this is a delicious dish from GSB Konkani Saraswat Cuisine that can be prepared in plenty of varieties ... while the spicy one are served during meals with dalitoy (spiced tuvar dal) and rice, the sweeter ones are served as snack either for breakfast or tiffin ... Drumstick Leaves provide plenty of health benefits and we should make the best use of them by adding on to dishes whenever available … had some banana leaves so prepared this delicious muddo to be served during lunchtime ... try it, it's one of the best combo … Yummilicious …
** There are plenty of variations and combinations in preparing this spicy steamed dish that tastes best served with Dal- Chawal during meals. You can prepare them in jackfruit leaves prepared baskets/ molds, referred as sanna khotto or use banana/ plantain leaves as shown in picture referred to as muddo. You can also use badam, teak, turmeric, champa etc. leaves for preparing them and if none of these are available then just use vati/ Idly preparing molds/ small bowls or a round large flat vessel like that of cake tin. Some dishes need to be savored to know it’s taste and this one definitely fits the bill. I have included many variations in the Blog to which I am sharing a common link at the bottom of this recipe for easy access and more information, pictures on preparing method.
** The basic ground masala remains the same so does raw rice ground/ Idly rava added to it. However, addition of tuvar dal is optional though it does taste wonderful if added. For this recipe I have added tuvar dal, you may chose either way. Again, different types of veggies can be added as it is or in combinations which you will find in my Blog, as I have posted many varieties of the same. Preparing in any type of leaf molds makes the idly aromatic and also cuts down on workload of washing the utensils. Therefore, the next time you have access to banana leaves or if leftover after a function, then do not dispose them, you can use them in preparation of these delicious muddo’s even if they have turned slightly yellow colored. Try, it tastes awesome served during meals.
** I must mention here that I have prepared sanna idly with moringa leaves/ mashinga pallo before and shared the same in Blog a few years back which you will find when browsing through the common link shared at the bottom of this recipe. This recipe is close on heels except for a few changes. One being that here I have used tur dal/ tuvar dal in combination with Idly/ rice rava while in that recipe I had used only rice rava. I have mentioned that addition of tur dal is optional, however it does enhance the taste so do give both of the recipe a try and then chose that which your family prefers. Again, here I have prepared in banana leaves while in the previous ones I had used vati/ steel molds. These are the few changes made while rest of the recipe remains same.
** Here is my recipe for “Mashinga Palle Muddo/ Moringa Leaves Steamed Spicy Idly; in keli panna cholko (banana leaves)” … My Style …
** Ingredients :
Idly Rava/ Rice Rava : 2-3 cups
Tuvar Dal/ Tori Dali/ Tur Dal : ¾ cup
Drumstick Leaves/ Mashinga Pallo/ Moringa Leaves : 1 heaped cup (picked leaves only).
Salt/ Namk/ Meeta : to taste
** For Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
Gum hing/ asafoetida : small half marble piece
OR
Hing / Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : small marble sized
** Pick only the leaves of mashinga pallo/ drumstick/ moringa leaves discarding the stems. Rinse them well in a colander and let rest aside to drain off all excess water, then chop them fine and keep them ready aside.
** Wash well and soak tur/ tuvar dal in plenty of water for about 1-2 hours. Wash well again in plenty of water, drain off all excess water, then put it into a mixer grinder and grind to a coarse paste without adding water and keep it aside ready.
** In a large bowl add Idly Rava/ Rice Rava and add in enough water to soak it properly, say about an inch above the level of rava. Keep it aside covered for 30 minutes to soak well and later off all excess water if any resting on top by tilting the vessel gently and carefully. All excess water resting 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 thick grained rice) for 2 hours, drain and then grind it to a coarse rava texture and use the same too. A few decades back I used to follow this method, but with changing times and lack of time, I now use Idly rava for most of the dishes were rice is to be ground to rava texture and it turns out perfect.
** Masala to be Ground : Add freshly grated coconut into the mixer grinder with red chillies, hing, tamarind and grind to a smooth paste adding required amount of water only. Avoid adding too much water to maintain a thick textured paste. When the masala is ground fine remove the masala and keep it ready aside.
** Note : The no of chillies added depends upon individual/ family 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 add bulk. You may use any dried red chilly suitable/ available to you.
** Note : You can use any form of hing like gum, powder or add water prepared using gum hing (hinga uddaka). If using powder or water form add it as it is while grinding the masala, however if using in thick gum form then heat a small piece in little bit of oil to melt it and then add on the same while grinding.
** Now in a wide bowl add the drained rice rava/ Idly rava, coarsely ground tur dal, ground masala, chopped drumstick leaves, salt to taste and mix well adding required amount of water for binding. Cover with a lid and keep it aside to rest for about 20 minutes, this procedure is necessary, so do not skip it. The mixture on resting soaks well, absorbing moisture, so if you find it too dry later on, then you can add some water as is required, mix well to bring to required consistency and use it.
** The texture should be such that, there should be absolutely no trace of water leaving through sides as we are going to use banana leaves here for steaming and not vati. Molds hold in water intact while steaming unlike banana leaves wraps. The masala water while steaming should not leak out through openings which will not only turn into a mess but may remain uncooked within the center. In all, the consistency should be such that you should be able to roll it to a soft ball when rolling in hand.
** To prepare muddo in banana leaves : Cut banana leaves into squares of required size. Now arrange them in a row/ rows on table/ platform. Take a large handful of the mixture and put it in the center of each square of banana leaf. Leave out about ½ inch on top and bottom sides while on the length sides there should be enough length to wrap them on top of the added mixture. Now flip over the left side on top of the mixture and then the right side too forming a tight envelope with upper sides open.
** Note : I have shared in a link below of muddo where in there are step by step pictures included, which will help you understand the procedure better if you are a newbie. Do check it out thoroughly before you begin with laying them. I follow this procedure for which as I mentioned above there should be no excess water leaving the sides of the mixture. Do not worry, in steaming procedure the banana leaf absorbs enough water to cook them well unlike in steel molds. Again, I must mention here that some do fold over the banana leaves from all four sides to make them into a foolproof packets. You may follow any method, but do check out on the link for my method, its easy.
** Keep the steaming vessel/ pedavan with required amount of water and bring to a boil. When you see steam passing, keep a flat plate with holes or the divider plate of the vessel and then place the prepared banana leaves packets/ muddo one by one neatly on a row slightly overlapping each other compactly.
** Take care and see that you handle the packets gently as the 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. When you place them see to it that the upper folds are placed as bottom side, as this will help the packets to be tightly covered and there are no chances of them opening up.
** Once a single row of banana leaves packets are placed cover steamer with lid, increase the heat to high and cook for 5-10 minutes, after which lower the heat to medium and let cook for another 10 mins. Once again lower the heat to minimum, gently open the lid and place the remaining prepared packets in similar manner as a second layer this time placing them in slight titled 40 deg. angle to the first one on top of the half steamed packets. This step too has to be followed without skipping for proper cooking.
** Once again cover the lid, raise the heat and cook on high for 5-7 minutes, then lower the heat to medium and cook all together for another 20-25 minutes depending upon the number of prepared banana packets placed in the steamer. When done remove from fire, open the lid and let the steam pass away and cool for a few minutes. Then gently with the help of long flat spatula lift each muddo gently and place them on a wide plate and let it cool down of a few minutes after which you can serve the same.
** Note : It is important NOT TO PLACE all the prepared muddo packets in one go in 2-3 layers as then all of them will not get steamed/ cooked within properly. Always steam the single layer of muddo packets first for about 10 minutes, then place the rest and continue to steam. This method that should be followed in case of all types preparation of muddo where is leaves are used as mold packing.
** For serving you just need to gently open up the banana leaves and then gently remove the muddo from within, which will have been well steam cooked as a single large piece of dumpling. You can either cut them into 2” pieces or larger and serve it or as per your choice, we usually serve it as it is in single pieces topped with a liberal amount of coconut oil. For best serving use smaller square cuts of the banana leaves to get appropriate sizes, so that you can serve them as single pieces.
** “Mashinga Palle Muddo/ Moringa Leaves Steamed Spicy Idly; in keli panna cholko (banana leaves)” is done and ready to be served. Serve them hot drizzled on top with coconut oil (narlel tela/ nariyal tel) for best taste. However, it is a matter of choice if you are avoiding excess consumption of oil, but do give it a try once before you shun it completely. In GSB Konkani Saraswat homes we serve them during lunchtime with dalitoy, rice and upkari or any other dish and it just tastes simply scrumptious.
** Always introduce your children to traditional dishes so that they are not lost to the coming generations. In this fast pace of world, we all do lack enough time to prepare or do justice to home cooked food that much how much we would love too which is understandable. Luckily unlike a few years back almost everything is available/ accessible online making life that much easier. The onus lies on us to manage them efficiently and give our family and coming generations the best of all which includes home cooked food as the first priority, after all health is wealth the only means to happiness.
** Note : Though the taste is enhanced with addition of tuvar dal ground to rava texture, you may skip it out if desired too and add on only Idly Rava/ Rice rava or ground rice. The same too tastes great and there are times when I do so if I forget to soak the dal or in a hurry in which case I just soak the idly rava for 20 minutes and continue with the rest of the method in similar manner, it works out fine too.
** 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. Choose any method you prefer. Adding in the links to the same below, do check in for the same.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** You can check out the following link of muddo, for step by step pictures …
** Do browse through the common link to muddo recipes shared below, there are plenty of them prepared with various combos and using different molds too …
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