PathoLi
Patholi (pronounced as ‘paathoLi’) is the most important sweet dish for Gowri festival(which is on coming Sunday) and also for Nagar Panchami. During these festivals, we can find ‘Turmeric leaves’ at native (those who are in India, can find these leaves in Mangalore stores). Turmeric or plumeria or Frangipani(called as Kudchampe in Konkani, thanks Baab for the English name) leaves are used for this dish.
Gowri festival is one of the most popular festivals for Konkani women. We celebrate it as ‘Vaayna pooja’ (coconut pooja is performed on this day and those coconuts are called ‘Vaayn’). Like Ganapathi pooja, this is also done in places where people have kept this vrata/pooja. Some people do only Vayna pooja, some people keep a Gowri photo and perform the pooja, depends on how they have been following it for generations. My mother performs vayna pooja, here is how she does it
- Coconuts are washed with turmeric water. (Usually 11, 15, 25 coconuts are used. I have no idea about the significance of these numbers).
- Kajal is applied to one eye, sandalwood paste(gandh) to second eye and kumkum to third eye (I think this is done as a significance of mangalya). Few people apply Kajal to two eyes, kumkum and gandh in between to signify two eyes of coconut as two eyes of Goddess gowri.
- A circular mark is done around the coconuts with chalk.
- A reddish colored thread is available in market which is used for this festival. 5 black beads(similar to the ones in Mangalsutra) are inserted into the thread and then the thread is tied into a knot (to hold the beads together).
- Infront of god, few banana leaves are spread on the floor. A layer of rice is spread.
- On top of this the coconuts are kept.
- Few oil lamps are kept on the coconut (usually 5 lamps and more).
- The threads with beads are kept on one of coconut.
- One hair brush, 5 green bangles are kept (my mom does not keep these two. It depends on how things are followed for generations).
- Decorated with flowers
After all these things are done, the pooja is performed. As prasadam, ‘patholi’ and ‘goDa phovu’ (Mix jaggery with coconut. Then mix poha).
After the pooja is performed, the coconuts are given to temples(kuldevata temple) and elder women (only to muttaide/suhaagans, meaning whose husbands are alive).
The thread is tied to the mangalsutra.
The Gowri pooja along with photo or statue of Gowri is much more elaborate than this. (I do not know the exact procedure as my mom only performed Vayna pooja).
(I hope this post is understandable. I have done my best to write about everything related to the pooja).
Ingredients for Patholi:
Coconut 1 cup
Rice 1 cup
Poha(avalakki) 1/4 cup (one handful)
Salt
Turmeric leaves 8-10 or parchment paper
For filling:
Coconut 3/4 cup
Jaggery 1/2 cup
Cardamom powder 1/2 tea spn
Method:
Soak the rice in water for around 1hr.
Grind it along with coconut (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.
Heat coconut and jaggery mixing continuously till the jaggery melts and forms a uniform mixture. Add the cardamom powder.
Spread a thin layer of the rice paste on the leaf (or parchment paper piece).
Spread around 1-2 tea spns of stuffing on it.
Fold the leaf(or parchment paper) as shown.
Pile in the steamer or in a cooker vessel.
Steam it for around 12-15mins.
Preparation time : 40min
Makes around 8-10 patholis
Hi Shilpa,
Doing a gr8 job! we enjoy patholis & modaks very much during ganesha chaturthi.
In Kumta we have a recipe known as bangde Huli Mensu which is basically steamed mackerals in haldi paan. if you have the recipe can you please share it with your readers
Thank You,
keep up the gud work
I will look for the recipe.As of now, I don’t know it.
Excellent job… You are brand ambassador of GSB cuisine, traditions and rituals. Much needed in these days where many are not aware of the detailed procedures. Great Job and keep it up… Appreciate your enthu, hardwork and patience…
Good Luck,
Arati
Good job Shilpa.I wonder how you find the time to update your blog with such elaborate details.Keep up the good work going. May God bless.
Hi!
Thank you for your description of the vaayan pooja. I am married to a Konkani whose mother is a maharashtrian. We have Ganpati at our place. Being newly married it was very difficult to understand exactly what needs to be done. This description of vaayan pooja is really very useful to me. I will use this next year. I think I missed out some of the things in the pooja this time.
When is it given to the married ladies? On the day of the visarjan? (our’s is a 2 days ganpati)
Could you also help me out with some other such queries?
anita
It is removed the same day after vayna pooja and given to ladies.
I am planning to make patoli on parchment paper. Is it ok to cook them by steaming? Or is there any other way to cook them as i am using parchment paper
Thanks in advance
Yes, you can steam them
Wow! I had forgotten about patoli till I checked your post. 2 quick questions (I would appreciate if you could reply over my email since (even though I really love to) I may not get a chance to revisit this page. What kind of poha did you use? thin or thick? Where did you get turmeric leaves in US?
You can use any poha(as anyway it is ground). I haven’t seen turmeric leaves in US. You can use parchment paper instead.
[...] also served traditional konkani delicacies KaDum and Patholi, for a measly 10 Rs each! They ran out of patholi and I had to wait for the next batch. You can hear [...]