Patoleo

Template:Short description Template:Use dmy dates Template:Use Indian English Template:Italic title Patoleo (singular: Patoli; Goan Konkani: पातोळी (पातोळ्यो)) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India. The main stuffing is made from freshly shredded coconut, rice flour paste, and palm jaggery; and cooked by wrapping and steaming in turmeric leaves.

Hindu community

File:Patoli Amchi Style.JPG

A home-made dish of sweet , cooked in the style of the Chitrapur Saraswat Brahmin community.

Konkani-speaking Hindus prepare on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free are offered to the goddess Parvati, who, according to a legend, is said to have a strong craving for these sweets during her pregnancy.

Served with leaves on, in a dish. They are mainly eaten after removing the leaf and are eaten with the vegetarian festive lunch during the Hindu festivals. A version of this dish is made in Kerala for the holy festival of Onam and is called Ely Ada.

Christian community

File:Catholic Goan style Patoleo.jpg

prepared in Goan Catholic style. of the Assumption feast celebration.

The simplest version of the Goan Catholic is prepared by smearing parboiled rice () paste on fresh turmeric leaves () to which a filling of freshly grated coconut () and coconut jaggery () is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as . These are served hot on a platter with the leaves on and eaten after peeling them off. They are often accompanied with tea or other hot beverages.

The Catholic feast of the Assumption of the Blessed Virgin Mary (a holy day of obligation) which falls on 15 August coincides with the Independence Day of India. It is a feast held dearly by the Goan Catholic community, as many villages across Goa celebrate (harvest festival) on this day and are the star dish of the celebration. It is also prepared in Goa on the feast of (Nativity of St John the Baptist) which falls on 24 June.

are sent with (bride's trousseau) to the bridegroom's house by the Goan people—Catholics and Hindus alike. The tradition of distributing to neighbours and friends after the arrival of a new born in the family is still retained by some Goans. In bygone times, were also distributed to mark the completion of construction of a house in Goa. Some Goan Catholic families send to a house where people are mourning the death of a family member. Until modern medicine, was often used to help children with whooping cough.

The East Indian Catholics call it or 'East Indian leaf cakes'. The Mangalorean Catholics say Patoli (ಪಾತೊಳಿ)

Gallery

• Grated coconut (Script error: No such module "Lang".) and palm jaggery (Script error: No such module "Lang".) in mortar and pestle
  Grated coconut () and palm jaggery () in mortar and pestle
• Mixing Script error: No such module "Lang". and Script error: No such module "Lang".
  Mixing and
• Parbolied (Script error: No such module "Lang".) rice paste, jaggery-coconut mixture (Script error: No such module "Lang".), and turmeric leaves (Script error: No such module "Lang".)
  Parbolied () rice paste, jaggery-coconut mixture (), and turmeric leaves ()
• Script error: No such module "Lang". paste smeared on Script error: No such module "Lang".
  paste smeared on
• Script error: No such module "Lang". and rice paste smeared on turmeric leaf
  and rice paste smeared on turmeric leaf
• Patoli before steaming
  Patoli before steaming
• Patoleo before steaming
  Patoleo before steaming
• Script error: No such module "Lang". steamer
  steamer
• Opened Script error: No such module "Lang".
  Opened
• Patoleo placed for steaming
  Patoleo placed for steaming
• Steamed patoleo in Script error: No such module "Lang".
  Steamed patoleo in
• Patoleo ready to be eaten after peeling the leaves
  Patoleo ready to be eaten after peeling the leaves
• Unsweetened black tea and patoleo
  Unsweetened black tea and patoleo

External links

• Recipe: Patoleo in saffron leaves
• Recipe: Patoli in turmeric leaves