Ponsachi Patholi/Steamed jackfruit cake/Pelakai Gatti/ Jackfruit Patholi

-


PONSACHI PATHOLI/ STEAMED JACKFRUIT CAKE/ PELAKAI GATTI/JACKFRUIT PATHOLI


This traditional Mangalorean delicacy is loved by most of us. This sweet dish is best enjoyed on a cool rainy day. This is called as 'ponsachi patholi' in konkani & 'pelakai gatti' in tulu language. 

The aroma of  jackfruit spreads over the entire house while steaming this delicious sweet. 

This sweet is prepared using rice, jackfruit & jaggery paste.  The ground batter is placed in teak leaves & steamed. 

Teak leaves give this red colour to the steamed patholis.  The jaggery used in the preparation depends on the sweetness of jackfruit pods.

This dish is usually prepared in the monsoon season when Jackfruits are available. But the jackfruit pods can be stored in the freezer & can prepare any such sweets whenever required. 

Here is a recipe for this traditional delicacy. 

RECIPE


INGREDIENTS:

  • 2 cups of boiled rice
  • 1&1/2 cup jackfruit pods
  • 1/2-3/4th cup jaggery ( as per your choice)
  • 4-5 pepper corns
  • 1 cardamom
  • Salt to taste. 

1 cup coconut pieces are needed. (Use as per your choice. You can add grated coconut too)

Few teak leaves are required for wrapping the batter. (You can use banana leaves too but it will not give this texture & colour)


METHOD:


Clean, wash & soak rice for  minimum 5-6 hours , drain & keep aside. 

Select good quality jackfruit pods.  Remove seeds & use only the flesh.


To make the grinding process easier i grind the jackfruit pods first. 


Add rice to jackfruit paste & grind along with  jaggery, cardamom, pepper & salt to taste. You can add a handful of coconut if you wish.  You can add half a cup of water while grinding. Dont use more water. 

Grind to fine thick paste. 


Chopped coconut pieces give extra taste & crunch to this dish. I add lots of pieces in the batter. 

Add coconut pieces to the ground batter. 

Mix well & place required quantity of batter in the middle of cleaned teak leaves. 
Fold on all sides as shown in the picture. 

Add required water to the steaming vessel & boil. Place the wrapped patholis in the steaming vessel. Boil for 25-30 minutes. 

Steamed patholis. 

 Slightly cool  & unwrap the leaves.   

Cut patholis into desired slices. 

Delicious patholis are ready.



Enjoy with your loved ones on a cool rainy day.  












Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more