“Spicy Jolu- Taushe- Tandla Muddo/ Ramdana (Corn- Cucumber- Corn- Rice Idly) steamed in Kelipaan (Banana Leaf) and steel bowl” … muddo is a delicacy from GSB Konkani Saraswat Cuisine prepared with veggies, fruits etc. … tuashe muddo is often prepared during monsoon when large sized cucumbers that have a unique taste are available ... this time I also added fresh jolu/ corn that’s also in season and prepared them in kelipaana cholko (banana leaf) … try it, tastes awesome served with coconut- ginger chutney for breakfast ... Yummilicious …
** Come monsoon and plenty of corn on cob and large sized cucumber (taushe/ khakdi/ southekayi) are available. Muddo is a steamed dumpling prepared sweet or spiced with addition of rice or rava. They taste fantastic when served with loni (butter) or toop (ghee) for sweet version and coconut chutney/ chutney podi for spicy version. You can prepare them in any mold or leaf of your choice like turmeric leaf, banana leaf or Jackfruit leaf baskets. If none of these is available, you can always use a Idly vati or large sized bowl (like that of ramdana/ cake) and prepare them too.
** I have included plenty of recipes both spiced and sweet version prepared with different veggies and fruits in my Blog here before and they all taste wonderful. These steamed Muddo’s are very healthy and the sweeter version always appeals to children. For this recipe, I have used only spicy version, though if you browse through the common link shared at the bottom of this recipe you will have access to plenty of recipes, do browse through, try them and enjoy with your family. Remember there is nothing more appealing, healthier and enjoyable than home meals.
** Here is my recipe for “Spicy Jolu- Taushe- Tandla Muddo/ Ramdana (Corn- Cucumber- Corn Rice Idly) steamed in Kelipaan (Banana Leaf) and bowl” … my style, do try it out and enjoy with your family …
** Ingredients :
Cucumber/ Taushe’/ Khakdi/ Southekayi : 1 large sized
Jolu/ Fresh Corn kernels : 1 cup
Idly Rava/ Rice Rava/ Tandla Rulavu : 2 to 2.5 cups
Rice Powder/ Tandla Pitti/ Akki Hudi : ½ cup
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Ginger/ Adrak/ Alle’ : 1 inch
Curry Leaves/ Kadipatta/ Karbevu : handful fresh leaves
Salt/ Namak/ Meeta : taste
** Kelipaan Cholke/ Banana Leaf cut Pieces : as required
** Add water to Idly/ rice rava, say about 3 inches above the level of rice rava and keep it aside for 30 minutes. Drain off the water resting on top by gently tilting the vessel taking care to see that the rice rava does not get drained off. Cover and let it rest aside for another 30 minutes so that it gets soaked in well.
** Wash thoroughly and wipe dry the cucumber/ taushe'. You can either retain or peel off the skin of cucumber, I have retained. Slice off the edges on both sides of the cucumber and then grate it on a large size grated and keep it ready. In all I had about 2 heaped cups of the finely grated cucumber along with its water.
** Remove and collect the kernels from the corn on cob using a sharp knife. Rinse well and allow the excess water to drain off. Now add it into a mixer and using pulse mode crush it well to a semi coarse paste. Remove and add it to the cucumber gratings. In all I had about 1 cup of the coarse ground corn paste.
** Add coconut in a mixer grinder along with green chillies, ginger, curry leaves and grind to a paste with little bit of water. Do not add water in excess, use just enough for smooth grinding. Remove and add this to the grated jolu- tause’ along with the soaked- drained Idly rice rava, salt to taste, rice powder and mix well.
** Check the consistency of the mixture and add in more water as is necessary to get a soft bhakri textured mixture taking care to see that there is no excess water that leaves from the sides of the mixture. Cover the prepared mixture and keep it aside to rest for 15 minutes only for the mixture to bind in well.
** Check out prepared mixture, if you find it has soaked up all water, turned too dry, then add some more water and mix well. However, if using turmeric leaf/ banana leaves for steaming keep it thicker in texture, as if not done so, then it will leave out water from sides if in excess, and the outcome will not be good.
** 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.
** Meanwhile keep Pedavana/ Idly steamer/ steaming vessel on heat with required amount of water in it and bring to a full steam. Wash banana leaves, cut the center thick stem, retaining required size of leaf and cut into squares of required size. I cut them smaller as I prefer using my smaller pedavana/ steamer and also serving single pieces. Do not cut uneven pieces; see to it that they are equal in size for even steaming of the muddo. Now arrange the banana leaves on table/ platform.
** Take large handful of the mixture and put it in center of each square of the leaves. Leave out about 1/2 inch space on all four sides. Now fold both sides to form a tight rectangular packet taking care to see that there is no mixture leaving through the top and bottom open sides. If desired you can fold the sides of the banana leaves from all sides to form a tight square packet too, as per your choice.
** Note : I have shared in a link at the bottom of this recipe to another one, where 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 laying the leaves, remember in no way should the mixture or water leave through sides.
** Prepare all muddo's in banana leaf in similar pattern and keep ready aside. You can either prepare all as muddo in leaves or you can prepare the remaining mixture as Idly in smaller or larger vati/ plate etc. and cut them to squares too. For this recipe I have used some banana leaves and the rest mixture I steamed in large steel bowl. If you go through the common link shared below you will find plenty of options.
** Note : If using vati/ plate etc. remember to grease them before adding prepared mixture. You can use any oil of your choice, however ghee tastes the best and I use cow’s ghee. You can also apply a thin film of oil/ ghee to the banana leaf before placing the mixture too, it gives a lovely smooth texture and is flavorful too.
** When you see steam passing through the Idly steamer, it is ready to place the prepared muddo’s. Keep the flat plate/ divider plate of the vessel and then place the prepared muddo in banana leaves one by one neatly on a row taking care to see that the open side is facing downwards. At no point should there be any opening of the leaf anywhere while placing them in the steamer. Take care and handle them gently as the top- bottom sides are open and the mixture should not come out of it.
** Note : 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 (do check it out in picture elsewhere).
** Steaming : Once a single row of banana leaf 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, 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. Check if done, if not steam for another 5 mins.
** When done remove from fire, open the lid and let the steam pass away for a few minutes lest the steam burns your hand. Then gently with the help of long flat spatula or tongs lift each steamed muddo gently and place them on a wide plate one by one and let it cool down of a few minutes, say about 3-4 minutes, after which they are ready. If you have prepared more mixture, prepare them in similar manner or if you want to prepare the rest in Idly vati/ bowl you may carry on with the procedure. For this recipe I have used some banana leaves and the rest mixture I steamed in large steel bowl.
** Note : It is important NOT TO PLACE ALL PREPARED MUDDO PACKETS in one go in two layers as then all 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 2-3 inch pieces or serve it as it is or as per your choice, I usually serve it as it is in single pieces. That is the very reason why I always use smaller cuts of the leaves to get appropriate sizes. Similarly, loosen the muddo prepared in vati/ bowl all round the inner rim of the mold, gently flip over and pat from behind to allow it come out in one go. Again, if larger you can cut them to pieces.
** “Spicy Jolu- Taushe- Tandla Muddo/ Ramdana (Corn- Cucumber- Corn Rice Idly) steamed in Kelipaan (Banana Leaf) and bowl” is done and ready to be served. Serve them steaming hot with fresh homemade loni (butter) or coconut chutney for best of taste. In GSB Konkani Saraswat homes we serve them for either breakfast or tiffin in the evening especially when children come home hungry from school, it tastes wonderful, is very healthy and filling too, try it, sure to be loved by all.
** These muddo's have all required spices within them and really do not need anything else to served along with them. However, it is a matter of individual choice as many like to dunk them in chutney or with a dash of fresh homemade butter, which enhances its taste. You can also served it with pickle or chutney podi- Oil of your choice. Another lovely way to serve it is with any mildly spiced vegetable or fish curry or any other non. veg curry, it tastes fantastic. I often serve it with non.veg dishes in which case I prepare the muddo mildly spiced as we love that combo very much in my home.
** Do try these out and enjoy 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.
** Sharing a common link to all "Muddo" recipe along with a link that include step by step procedure pictures for more clarity ... do browse through and prepare any that appeals to you, if still in doubts, you can always place your query in comments and I will get back as soon as possible. Thank You, Take Care ….
https://gayathrifoodbytes.blogspot.com/2016/09/colocasia-leaves-spicy-dumplings-in.html#more
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