Home > Desserts > Haldi paanha Patholi,Turmeric leaf steamed dumpling with stepwise pictures,Monsoon special, Nagarpanchami special

Haldi paanha Patholi,Turmeric leaf steamed dumpling with stepwise pictures,Monsoon special, Nagarpanchami special

Haldi Paanha Patholi is a steamed dish prepared in Turmeric leaves. Haldi paan means turmeric leaves. Normally it is prepared on special occasions like  Nagar panchami, Gowri Pooja and Ganesh Chaturthi..The outer layer of the dumpling is prepared with the rice batter and the filling is done with the grated coconut and jaggery mixture which we call as “Churn” in Konkani. When the steaming process is done the house smells simply aromatic. Turmeric has a lot of health benefits be it its leaves or its powder.

              I learnt to prepare this dish from my Amma  and have been watching the process since childhood especially  during Ganesh Chaturthi at our native place. It was very fascinating to watch ladies preparing Patholi,Chakkuli or chaklis etc…
                   The leaves were brought from our factory patch.. We have small saplings in our house patch which is still in the growing process. In Mangalore one can see the view of these leaves under the coconut tree whoever lives in an independent house. Its a common view for us here. During the special occasions these leaves will have special demand and a heavy rush in the market…..
         There are few dishes which is prepared only during Monsoon season, one reason being the availability of the ingredients  which is found only during the season and  the other mainly being related to health benefits. For eg Cassia tora, bamboo,Pathrade leaves(Colocasia leaves),Alambe(thunder mushrooms),turmeric leaves etc .

Turmeric leaves-30- 35 approx

Ingredients for the outer covering:
Rice-1 cup,(I used basmathi)
Grated coconut-3 tbsp
Salt- a pinch
Jaggery powder-1 tsp
Puffed paddy-2 cups(or beaten rice)

Ingredients for the filling or Churn:
Coconut-1 big,grated(2 1/2 cups approx)
Jaggery -1/2 kilo(2 cups grated jaggery approx)
Water-1/4 cup
Cardamom powder-1/2 tsp

Method for the outer covering:

  1. Soak rice for an hour two.
  2. Clean the puffed rice and discard husks if any.
  3. Soak puffed paddy in water for 5 minutes and drain the water completely,squeeze the water if any and keep it aside.
  4. Drain the water from the rice completely and grind it with all the ingredients mentioned in the list and  the soaked paddy.
  5. Grind to a fine paste adding minimum water.
  6. Don’t make the batter thin and watery.
  7. The batter should be thick pouring consistency.

Method for the filling:

  1. Add water to the jaggery and melt it well until you get a one string consistency.
  2. Add grated coconut and saute it for 5 minutes.
  3. Add cardamom powder,off the flame and cool it.
  4. This mixture can be prepared before hand and refrigerated for more than a week.
  5. Same churn is used for making beaten rice or godu pohu.
  6. By preparing the churn  in this manner the dish stays for a longer time.

How to clean turmeric leaves:
  1. Wash each and every leaf very well to  remove any dirt.
  2. Trim the bottom stalks off and wipe each leaf with a clean and dry towel carefully without tearing.
  3. You may also trim both, top and bottom ends.
  4. If the leaves are too big cut it into two.

How to proceed:
  1. Fill water in the steamer and keep to boil.
  2. If the steamer is ready,lower the flame until you finish the procedure and then higher the flame once patholi’s are arranged.
  3. Keep the batter for the outer covering and the filling ready.
  4. Line the turmeric leaves on a clean kitchen platform.
  5. First take a ladle of batter and spread it on the leaf.(check the picture)
  6. Keep some gap on the top.(optional)
  7. Spread a tsp of the  filling in the centre in a straight line.
  8. I used my hands to spread the mixture,you may use a spoon.
  9. Fold the leaf as shown in the picture lengthwise or vertically.
  10. Some fold it horizontally.
  11. Continue the process until you finish the batter and filling.
  12. Arrange it in the steamer stacking and close the lid.
  13. Steam it for 15 minutes.
  14. Once steamed, peel off  the leaf and discard it before you eat.
  15. The color of the steamed leaf will be faded.
  16. Serve the patholi blobbed with homemade ghee.

My notes:
  • I used the puffed paddy in the outer covering.
  • You  may use beaten rice too.
  • You may  prepare this Patholi in Plantain leaf if turmeric leaf is not available.
  • You may also add puffed paddy powder if the filling has become little drainy.


About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Patholi’s are not my fav sai but i want it now looking at this… reason may be tht we dont get turmeric leaves here i am wanting it more 😛

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