This is a recipe from India. We grow turmeric plants in our kitchen gardens and use them in innovative ways and here is one such way... Coarse wheat flour is kneaded into a dough and flattened along two separate turmeric leaves. A little stuffing of grated coconut and jaggery ( brown sugar ) with cardamom is filled in, the two leaves are stuck together, their edges pressed shut to prevent the dumpling flour from slowing out, and steamed for about ten minutes. The leaves impart their flavour and aroma to the dumpling, which is soft and tastes simply delicious. Can be served hot or cold, but not refrigerated, because excessive cooling causes the dumpling to harden and reduces its gentle quality. This dish, called 'patolay', is a favourite during the rainy season, when plenty of fresh turmeric leaves are available.
Thanks for the recipe! Just a few questions . . what's added to the wheat flour to help it become a dough? And what's cadamom?
We add only water to the flour, with a pinch of salt. But the flour is coarse enough to be grainy. We call it 'rava' in our language ( Hindi / Marathi ). Cardamom is a spice. I think it's available world-wide. It is added to sweet foods to enahance taste. Please Do try out this recipe sometime, if can get the proper type of wheat flour. You will definitely like it!
I see. It does sound rather delicious, I'll have to give it a go! Thanks Droopy for the link, and yeah, nutmeg is something we use often around here.
lol, thanks Droopy. I suppose that's what happens when you decide to be lazy and just take someone's word on it!
Well, in the Cardamom link there's a window leading to a list of what it's called in several languages. In English it's called "Green nutmeg". So I was partially right after all.
I must make a visit to our local health store at the week-end and try to pick up some turmeric leaves. :-D Thanks for the recipe Farawaysister
Pardon me for my late reply, due to forces beyond my control : power cut. 'Elettaria cardamomum Maton' is the full name of cardamom. It's a small bush that bears small fruits which contain tiny, fragrant seeds, which we buy as cardamom in the market. The seeds are blackish in colour when dry. They're pretty costly too, even though they grow in this region, and we use them sparsely and with great care!
redrose, you can find cardamon in the baking section of grocery stores. I have the McCormick brand, I just recently bought a small jar of it, haven't used any yet but it smells wonderful.
