A Goa holiday leaves you with a hangover that seems to last for years.
But Goa also ensures that you are left with Vindaloo dreams for days to come. And then there is Goan Fish Curry and Goan Prawn Curry and Bebinca. We are sure there is an undiscovered Goan dish for every day of the year.
But today we will talk about the wonders of Patoleo or Pathoyo. Take a moment to appreciate this beauty.
To indulge in cliches, it’s one of Goa’s best-kept secrets.
At this point, you probably have a question brewing in your mind.
What’s so special about Patoleo?
Patoleo is a sweet rice dessert made in between steamed turmeric leaves. It requires a lot of patience and precision while cooking. The rice used to make it needs to be soaked for overnight. Then the rice is grounded with water to make a thick paste and it is smeared on turmeric leaves. Later, a layer of grounded jaggery, powdered cinnamon and fresh grated coconut are added. Now, fold the leaves and press the edges to seal it. Steam it for 20 minutes. The aromatic turmeric leaves make it delectable.
Turmeric leaves have a unique astringent flavour and are an important part of Thai and Malaysian cooking.
Benefits of turmeric leaves
Turmeric leaves are used as food coloring in curry powders. They are purported to improve digestion and reduce gas and bloating.
Here is how you can make it at home:
Ingredient
Turmeric leaves
Rice
Ghee
Grated coconut
Jaggery
Cardamom powder
