“Kirlailele Mooga Patrade Peetha ani Piyavu ghalnu Muddo (Khotto)/ Green Gram Sprouts Patrode Masala and Onion Spiced Idly in Jackfruit Leaf Baskets” … there is something magical about this dish Patrado, imagine preparing the masala, applying it on leaves, rolling them, steaming them, slicing them and serving as it is or tava/ deep fried; the whole process consumes time and I find it therapeutic ... Patrado/ Muddo is one of the most sought after dish from GSB Konkani Saraswat Cusine and monsoon is the season when plenty of colocasia leaves are available … alva panna muddo is one my favorite dish and this time I tried this variation for a change … I added a few finely chopped leaves along with onions to the patrade peetHa (masala) and steamed them to prepare khotto/ muddo and they turned soft~ delicious ... do try it, tastes best served with rice- dalitoy/ saaru during meals … Yummilcious …
** As I mentioned on title Patrado/ Muddo is one of the most sought after side dish from GSB Konkani Saraswat Cusine and monsoon is the season when plenty of leaves are available courtesy Mother Nature. In most amchi homes patrado, muddo, alvati, gajbaje, sannpolo etc. are some of the dishes prepared often during this period and I must confess one is never tired of consuming them, while I confess its somewhat tiring to prepare consuming time, we still love them and go to great extent in preparing them.
** I always feel there is something magical about Patrado/ Muddo, the whole process of cleaning the leaves, chopping them or removing the veins and applying masala on them, rolling them, steaming them, slicing them and serving as it is or tava/ deep fried or steaming them in molds is time consuming yet therapeutic. I am in awe of whosoever thought of this unique idea, brought into practice and promoted them so well by just word of mouth that till date there in no competence to this delicacy.
** Well, I guess our ancestors were much more intelligent than us, I guess they just lacked communication techniques and facilities. These days we are lucky to have access to net source where we get to learn so much, develop so many ideas, skills and publish them for others unlike those days. I often desire to prepare our own traditional GSB Cuisine dishes giving them my own twist and variations but keeping to basics as somehow I am fond of our delicacies, moreover it suits my health too.
** I had some khotto/ jackfruit leaves baskets prepared remaining after steaming Idly batter in them for breakfast which I did not want to waste as they are very precious to me. I also had some leftover kirlailele mooga patrade masala in freezer, so I thought why not prepare muddo with it and finish off prepared jackfruit leaf molds lest it dries out. I often prepare sannapolo/ dosa when some of the patrade peetHa/ masala is leftover by adding finely chopped onions to them and they do turn out fantastic, try that too.
** That’s it, I decided to prepare these muddo/ khotto with remaining peetHa+ onions+ and a few leaves chopped fine. I went out and purchased 2-3 leaves, chopped them along with onions and prepared these delicious muddos/ khottos. Surprisingly they tasted just like patrado including the aroma while steaming. I served them during meals with tomato saaru/ saar along with rice. The next time you have excess patrade peetHa/ masala try this dish, you will agree that they do taste fantabulous.
** There are plenty of patrado, muddo, sannapolo, curry dishes shared in the Blog, just browse through and you will find them in plenty. Do try out the dishes and enjoy with your family. GSB Konkani Saraswat unlike olden days has luckily come out in the front to be relished, praised and enjoyed by all across the globe, in fact even chefs are recommending them now, so go ahead and enjoy them, I assure you they are simple to prepare, tasty to savor and above all healthy on tummy.
** Here is my own recipe for “Kirlailele Mooga Patrade Peetha ani Piyavu ghalnu Muddo (Khotto)/ Green Gram Sprouts Patrode Masala and Onion Spiced Idly in Jackfruit Leaf Baskets” … my style, try it, taste awesome …
** I am sharing the recipe for the preparation of “Kirlailele Mooga Patrade Peetha (Green Gram Sprouts Patrode Masala)” here again though it has already been shared before in the Blog year back. The recipe remains the same with the minute difference being here I have used sprouted green gram/ moong whereas there just soaked for 8-10 hours moong had been used. You may follow any recipe or you can also prepare patrado in your own regular recipe too. I will be sharing a few links at the end of this recipe. Please browse through them for more information and tips if need be.
** Ingredients :
Kirlailele Moong/ Whole Green Gram Sprouts : 1 cup
Raw Rice/ Akki/ Tandul : 1 cup
Patrade (Tere/ Alva) paana/ colocasia leaves : 2-3 medium sized.
Onions/ Piyavu/ Kanda : 2 large sized
Coconut/ Soyi/ Nariyal : 1.5 cups
Green chillies/ Tarni Mirsanga/ Hari Mirchi : 8-10 less spicy ones
OR
Kashmiri dry red chilly/ Byadgi Mirchi/ Kumte Mirsanga : 12- 15
Tamarind/ Chinchama/ Imly : small lemon sized.
Hing/ Asafoetida Powder : 2 tsp
Salt/ Namak/ Meeta : to taste
** I have used Kirlailele Moong/ Whole Green Gram Sprouts for this recipe as it is healthier, you can use soaked moong too. Just wash and soak overnight or for 8 hrs. moong/ whole green gram in plenty of water. Also, wash and soak tandul/ rice separately in plenty of water overnight or for 3-4 hours. (I have shared the link to “Method of Sprouting Beans” at the bottom of this recipe, do check it out).
** Rinse the moong sprouts and rice separately, drain well and keep it aside ready. Do not mix them together while grinding as rice needs more time for grinding while moong gets done fast, so it is always better to grind separately.
** Add into a mixer grinder coconut (soyi), green chillies or kashmiri red chilly, tamarind (chinchama/ Imly) and grind to a fine- thick textured paste paste adding water sparingly. Remove and add into a wide mouthed bowl.
** Now add the green gram sprouts into the mixer grinder and grind to a fine paste without adding water. Remove and add it to the ground masala in the bowl. Add drained rice into mixer grinder and grind adding water sparingly to a fine rava textured paste. Remove and add this also to the above mixture in the bowl.
** Note : I always add green chillies while preparing mooga patrado and red chillies for others, you may add red ones as done by most of the people. You can increase or decrease the spice level depending upon individual taste.
** Note : Do add a small lemon sized tamarind while grinding as it is necessary to remove the itchiness if any in the leaves. You can also add bimbul/ tree sorrel fruit while grinding the masala if it is available in your place, we do not find them here in Mumbai so I always use tamarind in most of my masalas.
** Remove the stem and thick veins of colocasia leaves/ patrade paana. Wash well (gently) and finely chop them to pieces. Once again, add into a colander and rinse under running water and let rest for all excess water to drain off.
** Peel the outer skin of the onions/ piyavu and finely chop them. Add them to the ingredients in the bowl along with the well drained colocasia leaf pieces. Add hing powder and salt to taste and mix all together. Do not add in any water for mixing the batter. The paste should be of thick and water should not leave from sides of the mixture as we are going to steam them in khotto/ jackfruit leaves baskets. You should be able to give it a bit of softball shape when rolling in hand, so be careful with water.
** To prepare khotto/ muddo : To prepare khotto/ muddo you will need to first prepare the molds using the jackfruit tree leaves. I have written in detail on preparation of these so will share the link at the bottom of this recipe, do check it out. Having said that, if you do not have access or do not want to go to the trouble of preparing khotto, do not worry you can also prepare in banana leaves which is actually referred to as muddo. You can also use Idly molds or flat pan which ever suits you and fits well inside the pedavan/ Idly steamer. Just see to it that you oil the molds properly. Just check for Idly type method on any Idly dish and it will enable you to understand better.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Gently add the prepared mixture into Jackfruit leaves baskets say upto ¾ level only. Immediately keep the prepared khottos in the pedavan/ Idly steamer and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. When done remove and keep it aside to let cool a bit before you gently unmold them from whichever method you have used to make these khottos/ muddos.
** “Kirlailele Mooga Patrade Peetha ani Piyavu ghalnu Muddo (Khotto)/ Green Gram Sprouts Patrode Masala and Onion Spiced Idly in Jackfruit Leaf Baskets” is done and ready to be served. Tastes best served hot topped with a tablespoon of coconut oil/ narlel tela during meals with Dal or Saar with chawal. As I mentioned it tastes exactly like patrado with the sweetish tinge of onions and is truly fantastic in taste. I served these khottos with tomato saaru (saar) and rice along with a few other dishes during meals the posting of which will follow next to this one.
** Muddo, Sannakhotto, Sannapolo, Patrado etc. are a some dishes that are similar but prepared using different mold as goes its reference of names. In my home we love them all prepared in any way and is one dish that is often prepared in different combinations and varieties. I have prepared them using different leaves, pulses, sprouts, millets etc. and you will find them all via the common links shared below. I always endorse life is all about enjoying good food with family and friends for a healthy lifestyle. “Sharing Is Caring”, so the next time you prepare something new share them with your friend, neighbor, relative and surprise them to new culinary methods of cooking.
** The following link includes the recipe to “Patrado” prepared with same masala that is used here which is a common one often used ….
** For the “Method of Sprouting Pulses, Beans, Seeds", please follow the link given below for detailed information …
** For the Making Khotto using Jackfruit Leaves, Please follow the link given below for detailed information….
** Sharing a few common links below to more “Patrado, Sannakhotto, Muddo” recipes already shared in my Blog which you may browse through in leisure. Do them try out and Enjoy with your family and friends ….
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