“Spicy AlsandeBee- Tandla Muddo kelipanna cholkeri (Cowpeas- Rice Dumplings in banana leaf)” served with homemade Loni (Butter), Coconut Chutney and Adraki Chai (Ginger Tea)” … whenever I have extra banana leaves at home, I love trying out both spicy and sweet versions of muddo, a delicious steamed delightful snack item from GSB Konkani Saraswat Cuisine … this time as mentioned above, i tried this combo and prepared only the spicy version of muddo and it turned out soft and delicious … Yummilicious …
** I love muddos, be it sweet or spicy version, both are equally dear to me though hubby loves spicy one’s more. For all those unaware of this dish, it is an extensively prepared dish from GSB Konkani Saraswat Cuisine in various combinations. These are steamed dumplings prepared either in jackfruit leaves prepared molds, banana leaves/ badam leaves or can also be prepared using any other molds as per individual convenience or availability. I have shared plenty of muddo varieties and sure to share more as and when I try out new versions be it prepared for breakfast/ tiffin or the one’s that are specially prepared for lunchtime.
** This time I tried in combination with alsandebee (cowpeas/ lobia/ black eyed bean) along with rice (I used Idly rice rava) and with addition of spiced ground masala and the result was fantastic. Turned out delicious and while I relished it dunked in homemade loni (butter), hubby enjoyed it with coconut chutney, in all we had a fantastic breakfast. I am sharing a common link to all muddo items, those which are sweet, mild spiced served during breakfast or tiffin and those spicy ones served during lunchtime at bottom of this recipe. Do browse through the recipes and try them out at your own convenience and enjoy with your family and friends.
** Here is my Recipe for “Spicy AlsandeBee- Tandla Muddo kelipanna cholkeri (Cowpeas- Rice Dumplings in banana leaf)” … do try it out …
** Wash and soak 1 cup of AlsandeBee (Cowpeas/ Lobia/ Black-eyed Bean) in plenty of water for 6-8 hours or overnight. Once it has completely soaked, drain off the water, rinse well under running water, put in colander and let drain completely.
** In a wide mouth stainless steel large sized bowl add 3 cups of Idly Rice Rava and 5-6 cups of water. Mix well and let rest for 15 minutes, the rice rava will settle at the bottom, tilt the vessel and drain off the water on top slowly taking care to see that the rava does not get drained. Then keep it aside covered for about 30 minutes.
** Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) in a mixer grinder along with 1 inch ginger (alle’/ adrak) finely chopped and 5-6 green chillies (tarni mirsanga/ hari mirchi), a few curry leaves (kadipatta/ karbevu) and grind to a fine paste with little bit of water. Remove and add this to soaked rice rava mixture.
** Now add drained alsandebee/ cowpeas into the mixer grinder and grind to a paste (rava texture) WITHOUT adding water. Do stop at intervals and give a good mix so that they are all evenly ground. Remove and add this to rice rava and ground masala added in vessel along with Salt (Namak/ Meeta) to taste and mix well.
** Check the consistency of the mixture and add water if required only. As we are preparing in banana leaf we have to be careful and there should be no excess water in mixture or it will leaves off while steaming. Cover and keep it aside for all ingredients to be settled well for say about 15-20 minutes. This also helps the excess water to leaves which you can gently remove or add in some extra rice rava for proper binding.
** Note : The mixture on resting soaks well and absorbs moisture, if too dry you can add some water later after checking if necessary while preparing. We need the texture to be such that, there should be absolutely no trace of water leaving through the sides as we are going to use banana leaves here for steaming and not vati/ molds. Molds hold in water intact while steaming while the banana leaves will not and the masala water while steaming should not leak out through the openings which will not only turn into a mess but may remain uncooked within the center of the muddo too.
** Now arrange the banana leaves cut to squares of say about 6 inch x 6 inch on table/ platform. Do not make the squares two large or uneven sized for the equal steaming of the muddo. Take in a large handful of the mixture and put it in the center of each square of the leaves. 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 forming an envelope.
** Note : I have shared a link below of muddo where 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.
** Keep steaming vessel/ pedavan with required amount of water and bring to a boil. When you see steam passing, keep a flat plate 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 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 3-4 minutes.
** Now, lower the heat to medium and let cook for another 10 mins. Once again lower the heat to minimum and 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. Cover the lid, raise the heat and cook on high for 3-4 minutes, then lower the heat to medium and cook all together for another 15-20 minutes.
** When done remove from fire, open the lid and let the steam pass away for a minute. Then gently with the help of long flat spatula or tongs 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. Prepare rest of the muddo in similar manner if any. You can use the same banana leaves again if need be to, by removing the prepared once when cooled.
** Note : It is important not to place all the prepared muddo packets in one go in two layers as then all of them will not get steamed 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 is used in case of all types of muddo where is leaves are used as mold packing. Also to not try 3 or 4 th layers unless you have a large steamer, it is better to prepare 2 layered in 2 sets in case you need more muddo to be prepared.
** For serving you just need to gently open up the banana leaves and then gently remove the muddo from it, which will have been well steam cooked as a single large piece 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. That is the very reason some people use smaller square cuts of the leaves to get appropriate sizes.
** “Spicy AlsandeBee- Tandla Muddo kelipanna cholkeri (Cowpeas- Rice Dumplings in banana leaf)” is done and ready to be served. Spiced versions ones taste best served with loni (butter) and coconut chutney though you can serve them with any gravy dishes too. In GSB Konkani Saraswat homes both sweet and spicy versions are prepared and served either for breakfast or tiffin in the evening especially when children come home hungry from school, it tastes wonderful, is very healthy and filling too.
** Do try these out and enjoy this snack with your family and friends. You can carry them in your lunch box or on short travels too. In case of lack of time, you can either prepare and keep the mixture in fridge and steam whenever required as it stays good overnight too or you can steam it and put it in airtight container in fridge and microwave and serve them whenever needed,. Steamed ones remain good for 48 hours.
** These muddo contain all the required spices within them and really do not need anything else to served along with them. However, it’s a matter of individual choice as many like to dunk them in chutney or with a dash of butter which enhances its taste. If not chutney it can be served with pickle or any mildly spiced curry too depending off course on it spice level, the choice is definitely yours. This time I did not prepare sweet version of the same as I was falling short on jaggery, will definitely share it soon.
** Note : Idly Rice Rava is actually rice ground into a rava texture which is available readily in Indian Market. It saves time and effort of grinding the rice. In case you have no access to Idly Rava in your vicinity, you can add rice also. Just wash and soak rice separately in water for 2-3 hours, drain, rinse well and then grind to a grainy coarse texture mix as mentioned in the recipe. There will be no difference at all in the making of Idly. Idly Rava is used just for the sake of convenience in place of rice.
** 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.
** You can serve with any type of “Chutney” of your choice. Sharing a common link to all chutney recipe shared in the Blog, you may chose any ….
** Sharing a common link to “Chai/ Tea” recipes below, please browse through in leisure …
** For some step by step procedure pictures which I have not repeated again in this post do check the link given below. I have given in detail the same in that post and repeating the same is always unnecessary burden to all in this hectic lifestyle day. Thanks to all of you for your co-operation always … Here is the link ….
** 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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