Patoleo - Revision history

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← Older revision		Revision as of 09:51, 4 January 2022
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	File:GC Patoleo prep.jpg\|Grated Coconut (''Soy'') and Palm jaggery (''Mâddâcheñ godd'') in mortar and pestle		File:GC Patoleo prep.jpg\|Grated Coconut (''Soy'') and Palm jaggery (''Mâddâcheñ godd'') in mortar and pestle
	File:GC Prep Patoleo.jpg\|Mixing ''Soy'' and ''Mâddâncheñ godd''.		File:GC Prep Patoleo.jpg\|Mixing ''Soy'' and ''Mâddâncheñ godd''.
	File:GC Patoleo ingredients.jpg\|Parbolied (~~<i>~~Ukadeñ tândul~~</i>~~) rice paste, jaggery-coconut mixture (~~<i>~~Chûn~~</i>~~), and turmeric leaves (~~<i>~~Hôldi pân~~</i>~~)		File:GC Patoleo ingredients.jpg\|Parbolied (''Ukadeñ tândul'') rice paste, jaggery-coconut mixture (''Chûn''), and turmeric leaves (''Hôldi pân'')
	File:GC Patoleo smeared rice paste.jpg\|''Ukadeñ tândul'' paste smeared on ''Hôldi pân''		File:GC Patoleo smeared rice paste.jpg\|''Ukadeñ tândul'' paste smeared on ''Hôldi pân''
	File:GC Patoleo filing.jpg\|''Chûn'' and rice paste smeared on turmeric leaf		File:GC Patoleo filing.jpg\|''Chûn'' and rice paste smeared on turmeric leaf
	File:GC Patoli.jpg\|Patoli before steaming		File:GC Patoli.jpg\|Patoli before steaming
	File:GC Patoleo stuffed wrappers.jpg\|Patoleo before steaming		File:GC Patoleo stuffed wrappers.jpg\|Patoleo before steaming
	File:GC Chondrõ.jpg\|~~<i>~~Chondrõ~~</i>~~ steamer		File:GC Chondrõ.jpg\|''Chondrõ'' steamer
	File:GC Chondõ (open).jpg\|Opened ~~<i>~~Chondrõ~~</i>~~		File:GC Chondõ (open).jpg\|Opened ''Chondrõ''
	File:GC Patoleo Chondrõ.jpg\|Patoleo placed for steaming		File:GC Patoleo Chondrõ.jpg\|Patoleo placed for steaming
	File:GC Patoleo in Chondrõ.jpg\|Steamed Patoleo in Chondrõ		File:GC Patoleo in Chondrõ.jpg\|Steamed Patoleo in Chondrõ

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2021-11-22T12:19:24Z

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{{Use dmy dates|date=January 2020}}
{{Use Indian English|date=January 2020}}
{{italictitle}}
'''''Patoleo''''' (singular: '''''Patoli'''''; [[Goan Konkani]]: पातोळ्यो) are turmeric leaf stuffed leaf wrap, a dish which is mostly prepared on the western coast of [[India]] and other Indian Ocean islands. It is made of grated coconut, rice and [[jaggery]], and cooked by wrapping and steaming in [[turmeric]] leaves.

== Hindu community ==
[[File:Patoli Amchi Style.JPG|thumb|right|A home-made dish of sweet ''Patoleo'', cooked in the [[Saraswat cuisine|style]] of the [[Chitrapur Saraswat Brahmin]] community.]]
[[Konkani language|Konkani]]-speaking [[Hinduism|Hindus]] prepare ''Patoleo'' on the second Sunday of [[Shravan]], on [[Nag Panchami]] and on [[Hartalika]], the eve of [[Ganesh Chaturthi]].<ref>{{Citation | access-date=16 August 2017 | url=http://www.navhindtimes.in/harvest-and-traditions/ | author=Maria de Lourdes Bravo da Costa Rodrigues | publication-date=30 August 2015 | title=Harvest and Traditions | newspaper=[[The Navhind Times]]}}</ref> Salt-free ''Patoleo'', are offered to Goddess [[Parvati]], who according to a legend, is said to have a strong craving for these sweets during her pregnancy.<ref name="tradition"/>

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.{{fact|date=January 2020}}

== Christian community ==
[[File:Catholic Goan style Patoleo.jpg|thumb|right|'Patoleo' prepared in Goan Catholic style. ''Pièce de résistance'' of the Assumption feast celebration.]]

The simplest version of the Goan Catholic ''Patoleo'' is prepared by smearing [[parboiled rice]] (''ukadeñ tândul'') paste on fresh [[turmeric]] leaves (''hôldi pân'') to which a filling of freshly grated coconut (''chûn'') and [[coconut sugar|coconut jaggery]] (''mâddâcheñ godd'') is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as ''chondrõ''. 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.<ref name="pyramid">
{{Citation
| url = http://m.timesofindia.com/city/goa/tall-dark-and-sweet-pyramids-on-a-plate/amp_articleshow/57101145.cms
| title = Tall, dark and sweet: Pyramids on a plate
| author = Rachel Fernandes
| publication-place = [[Panaji]]
| publication-date = 12 February 2017
| newspaper = [[The Times of India]]
| access-date = 15 August 2017
}}
</ref>

The [[Catholic Church|Catholic]] feast of the [[Assumption of Mary|Assumption of the Blessed Virgin Mary]] (a [[holy day of obligation]]) which falls on 15 August coincides with the [[Independence Day (India)|Independence Day of India]].<ref name="double">
{{Citation
| author = Satyen Mohapatra
| url = http://m.hindustantimes.com/india/double-celebration-for-indian-roman-catholics-on-aug-15/story-eC11giGQUmJai9brIIgGZN.html
| title = Double celebration for Indian Roman Catholics on Aug 15
| newspaper = [[Hindustan Times]]
| publication-date = 15 August 2007
| access-date = 16 August 2017
}}
</ref> It is a feast held dearly by the [[Goan Catholic]] community, as many villages across [[Goa]] celebrate ''Konsâcheñ fest'' ([[harvest festival]]) on this day and ''Patoleo'' are the star dish of the celebration.<ref>
{{Citation
| author = Sheras Fernandes
| url = http://www.navhindtimes.in/patolienchem-fest-gets-bigger-and-better/
| title = Patolienchem Fest gets bigger and better
| newspaper = [[The Navhind Times]]
| publication-date = 13 August 2017
| access-date = 16 August 2017
}}
</ref><ref name="harvest">
{{Citation
| author = Maria de Lourdes Bravo da Costa Rodrigues
| url = http://www.navhindtimes.in/konsachem-fest-giving-thanks-for-a-bountiful-harvest/
| title = Konsachem Fest: Giving thanks for a bountiful harvest
| publication-date = 21 August 2016
| newspaper = [[The Navhind Times]]
| access-date = 16 August 2017
}}
</ref><ref name="turmeric">
{{Citation
| author = Miguel Braganza
| url = http://www.navhindtimes.in/turmeric-treats/
| title = Turmeric treats
| newspaper = [[The Navhind Times]]
| publication-date = 1 August 2017
| access-date = 16 August 2017
}}
</ref> It is also prepared in Goa on the feast of ''São João'' ([[Nativity of Saint John the Baptist|Nativity of St John the Baptist]]) which falls on 24 June.<ref name="tradition"/>

''Patoleo'' are sent with ''Vojeñ'' (bride's trousseau) to the bridegroom's house by the [[Goans|Goan people]]—Catholics and Hindus alike. The tradition of distributing ''Patoleo'' to neighbours and friends after the arrival of a new born in the family is still retained by some Goans. In bygone times, ''Patoleo'' were also distributed to mark the completion of construction of a house in Goa. Some Goan Catholic families send ''Patoleo'' to a house where people are mourning the death of a family member.<ref name="tradition">{{Citation
| url = http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib:LowLevelEntityToPrint_TOI&Type=text/html&Locale=english-skin-custom&Path=TOIGO/2008/08/16&ID=Ar00401
| title = A tradition wrapped in leaves
| author = Melinda Pereira Kamat
| publication-place = [[Goa]]
| publication-date = 16 August 2008
| newspaper = [[The Times of India]]
| access-date = 15 August 2017
| archive-url = https://web.archive.org/web/20181009173035/http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib%3ALowLevelEntityToPrint_TOI&Type=text%2Fhtml&Locale=english-skin-custom&Path=TOIGO%2F2008%2F08%2F16&ID=Ar00401
| archive-date = 9 October 2018
| url-status = dead
}}</ref>
Until modern medicine, ''Patoleo'' was often used to help children with whooping cough.

The [[East Indians|East Indian Catholics]] call it ''Pân Mori'' or 'East Indian leaf cakes'. The [[Mangalorean Catholics]] say ''Patoley'' in their accent.

==Gallery==
<gallery>
File:GC Patoleo prep.jpg|Grated Coconut (''Soy'') and Palm jaggery (''Mâddâcheñ godd'') in mortar and pestle
File:GC Prep Patoleo.jpg|Mixing ''Soy'' and ''Mâddâncheñ godd''.
File:GC Patoleo ingredients.jpg|Parbolied (Ukadeñ tândul) rice paste, jaggery-coconut mixture (Chûn), and turmeric leaves (Hôldi pân)
File:GC Patoleo smeared rice paste.jpg|''Ukadeñ tândul'' paste smeared on ''Hôldi pân''
File:GC Patoleo filing.jpg|''Chûn'' and rice paste smeared on turmeric leaf
File:GC Patoli.jpg|Patoli before steaming
File:GC Patoleo stuffed wrappers.jpg|Patoleo before steaming
File:GC Chondrõ.jpg|Chondrõ steamer
File:GC Chondõ (open).jpg|Opened Chondrõ
File:GC Patoleo Chondrõ.jpg|Patoleo placed for steaming
File:GC Patoleo in Chondrõ.jpg|Steamed Patoleo in Chondrõ
File:GC Steamed Patoleo.jpg|Patoleo ready to be eaten after peeling the leaves
File:GC Patoleo Tea.jpg|Unsweetened Black tea and Patoleo
</gallery>

==References==
<references/>

==External links==
*[https://web.archive.org/web/20080920235409/http://www.goaholidayhomes.com/recipes/220/patoleo-in-saffron-leaves/ Recipe: Patoleo in saffron leaves]
[[Category:Goan cuisine]]

*[https://thebayindian.com/patholi-how-to-use-turmeric-leaves-to-make-this-konkani-delicacy/ Recipe: Patoli in turmeric leaves]
{{Indian Dishes}}
[[Category:Konkani cuisine]]

← Older revision		Revision as of 17:54, 12 January 2022
Line 2:		Line 2:
	{{Use Indian English\|date=January 2020}}		{{Use Indian English\|date=January 2020}}
	{{italictitle}}		{{italictitle}}
	'''''Patoleo''''' (singular: '''''Patoli'''''; [[Goan Konkani]]: पातोळ्यो) are turmeric leaf ~~stuffed leaf wrap~~, a dish which is mostly prepared on the western coast of [[India]] and other Indian Ocean islands. It is made of grated coconut, rice and [[jaggery]], and cooked by wrapping and steaming in [[turmeric]] leaves.		'''''Patoleo''''' (singular: '''''Patoli'''''; [[Goan Konkani]]: पातोळ्यो) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of [[India]] and other Indian Ocean islands. The stuffing is made from grated coconut, rice and [[jaggery]], and cooked by wrapping and steaming in [[turmeric]] leaves.

	== Hindu community ==		== Hindu community ==
Line 83:		Line 83:
	File:GC Patoleo prep.jpg\|Grated Coconut (''Soy'') and Palm jaggery (''Mâddâcheñ godd'') in mortar and pestle		File:GC Patoleo prep.jpg\|Grated Coconut (''Soy'') and Palm jaggery (''Mâddâcheñ godd'') in mortar and pestle
	File:GC Prep Patoleo.jpg\|Mixing ''Soy'' and ''Mâddâncheñ godd''.		File:GC Prep Patoleo.jpg\|Mixing ''Soy'' and ''Mâddâncheñ godd''.
	File:GC Patoleo ingredients.jpg\|Parbolied (''Ukadeñ tândul'') rice paste, jaggery-coconut mixture (''Chûn''), and turmeric leaves (''Hôldi pân'')		File:GC Patoleo ingredients.jpg\|Parbolied (<i>Ukadeñ tândul</i>) rice paste, jaggery-coconut mixture (<i>Chûn</i>), and turmeric leaves (<i>Hôldi pân</i>)
	File:GC Patoleo smeared rice paste.jpg\|''Ukadeñ tândul'' paste smeared on ''Hôldi pân''		File:GC Patoleo smeared rice paste.jpg\|''Ukadeñ tândul'' paste smeared on ''Hôldi pân''
	File:GC Patoleo filing.jpg\|''Chûn'' and rice paste smeared on turmeric leaf		File:GC Patoleo filing.jpg\|''Chûn'' and rice paste smeared on turmeric leaf
	File:GC Patoli.jpg\|Patoli before steaming		File:GC Patoli.jpg\|Patoli before steaming
	File:GC Patoleo stuffed wrappers.jpg\|Patoleo before steaming		File:GC Patoleo stuffed wrappers.jpg\|Patoleo before steaming
	File:GC Chondrõ.jpg\|''Chondrõ'' steamer		File:GC Chondrõ.jpg\|<i>Chondrõ</i> steamer
	File:GC Chondõ (open).jpg\|Opened ''Chondrõ''		File:GC Chondõ (open).jpg\|Opened <i>Chondrõ</i>
	File:GC Patoleo Chondrõ.jpg\|Patoleo placed for steaming		File:GC Patoleo Chondrõ.jpg\|Patoleo placed for steaming
	File:GC Patoleo in Chondrõ.jpg\|Steamed Patoleo in Chondrõ		File:GC Patoleo in Chondrõ.jpg\|Steamed Patoleo in Chondrõ