Spicy cucumber patholi is a kind of idli prepared using turmeric leaves and steamed. This dish tastes amazing. The turmeric leaves give a very different and amazing aroma to this dish. Turmeric leaves are a gift to mankind, or at-least to people who love cooking with these leaves. Wrapping food with these leaves and cooking them, always leaves me bowled over due to the heady aroma that spreads throughout the house! Kadamb or cucumber Idli is a Mangalorean, konkani recipe, mainly served for breakfast or as an evening snack too. It is made from the simplest ingredients available and a very quick form of idli.

Preparation time – 10 min

Cooking time – 15 min

Serves – 4

Ingredients –

Turmeric leaves – 8 no’s

Cucumber – 1 medium sized grated

Semolina – 1 cup

Coconut – 1 cup grated

Coriander – 1 bunch chopped

For tempering – 

Mustard seeds – 1 tsp

Ginger – 1 tsp grated

Green chilies – 2 chopped

Curry leaves – 1 spring

Asofietida/hing – 1 pinch

Oil/ ghee – 2 tsp

Salt

Procedure to make or to prepare spicy cucumber patholi –  

Mix semolina in grated cucumber for 10 to 15 min add salt and set aside.

Add grated coconut,chopped coriander.

Heat a tadka pan by adding oil/ghee in it, when it becomes hot add mustard seeds allow it to sizzle, add  chopped chilies, curry leaves, asofitida/hing, add grated ginger saute for a while. Remove it from the flame.

Add prepared tempering to the prepared mixture mix altogether

Clean turmeric leaves with a wet cloth and wipe it with a dry cotton cloth. Take a small portion of prepared mixture and apply it on the turmeric leaves

Fold the leaf to the right or left side/fold as show in the image, press it gently.

Follow the same for remaining leaves and set aside.

Heat a steamer by adding enough water to the base, arrange the stuffed leaves evenly one by one, close the lid of the steamer and cook it for 15 min, in a medium flame.

Remove cooked/ steamed cucumber patholi’s to a serving dish. Peel the leaves and enjoy with ghee and coconut chutney.