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We hope you got insight from reading it, now let’s go back to turmeric leaves kadubu/patholi recipe. You can cook turmeric leaves kadubu/patholi using 5 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Turmeric leaves kadubu/patholi:
- Get 1 cup Dosa rice
- Get 1&1/2 cup fresh grated coconut
- You need 1&1/2 cup jaggery powder
- Use to taste Salt
- Prepare 5 Turmeric leaves
Steps to make Turmeric leaves kadubu/patholi:
- Clean and soked the rice with water for 3 - 4 hour.
- Clean wash turmeric leaves.
- Take a vessel,add Fresh grated coconut & jaggery powder and mix well.
- Grind the soaked rice with little salt and water into thick batter.
- Spread the rice batter on turmeric leaves
- Then sprinkle one layer coconut jaggery mix.
- Fold and place it inside idli cooker and steam cook for 20 minutes
- Serve with ghee and pickle.
Turmeric leaves are available in both fresh and dried form. The fresh ones should have light green colour and the leaves should not be wilted. " Patholi or Kadabu Made With Turmeric Leaves is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festivals " A few. Patchouli (/pəˈtʃuːli/; Pogostemon cablin), from Tamil paccuḷi, is a species of plant from the family Lamiaceae, commonly called the "mint" or "deadnettle" family. Very few of us would be storing turmeric in its root form and even fewer would be storing or knowing about turmeric leaves! Turns out, that turmeric or haldi leaves are no less a health, beauty and medicinal wonder.
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