Thursday, 6 September 2012

MARALAVA PANNA PODI

This Maralva podi is very popular among Konkani people. I got these leaves from South Karnataka.  I never seen these type of leaves in Kerala, but colocasia leaves are abundant here. These leaves look like Colocasia leaves, but thicker when compare to pathrode leaves. There won't be any itching if cooked well with generous amount of tamarind. 
MARALVA PODI

WHAT YOU NEED:

Maralva leaves  12-15
Rice 1/2 cup
Udad dal 1/4 cup
Rice powder 2 tbsp
Red chillis 8-10 
Tamarind  a small ball
Asafoetida a big chana size
Salt to taste
MARALVA LEAVES




JUST FRIED PODIS....

HOW TO MAKE:

Soak rice for 1/2 an hour and drain.
Dry roast Udad dal to golden color and powder it.
Remove the thick stems from the maralva leaves and wash well and keep aside.

Grind rice, red chillies, tamarind, asafoetida and salt together to a little rough paste. (not very smooth)
Mix udad powder to it adding very little water.

Now spread the maralva leaf on the kitchen slab upside down. Now apply a thin layer of the paste on the back side of the leaf. Place another leaf over it and apply the paste. So keep all the leaves one after another and apply the paste. Fold sides and roll tightly to form a cylindrical roll.
Now tie around the roll with a thin banana fiber or thread leaving an inch space through out.
Now cut the roll thinly. 
Dip these slices on the rice flour and deep fry on a low heat till it is crisp and well cooked inside.

Serve as a side dish



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