When my husband urged me to plant turmeric root in our back-yard, little did I know of his intentions in making a sweet dish wrapped in turmeric leaves! Few months down the lane, the turmeric plant yielded around 10 to 15 leaves, and we decided to cut the leaves and make his favorite delicacy, “eeradye” that is famous among Mangalorians, also called “Elayada” (in Kerala) made with plantain leaves. ‘Ere’ in Tulu is leaf and ‘adye’ is dish.This is very specially made during festivals like Ganesh Chathurti and Krishna Janmashtami. The ingredients to make “eeradye” are
Turmeric leaves – 10,15
rice flour – 1 cup
water – about 1 1/2 cups
grated coconut – 2 cups heaped
jaggery -1 cup
cardamom – 7,8
salt – 1 pinch
oil – 1 table spoon
FunFirst, in a pan add 2 tablespoon of water and put in the jaggery. Keep on low heat for 3,4 minutes till jaggery melts. Add the grated coconut and stir for about 5 to 7 minutes till you get a dry mixture. Powder the cardamom, add to the pan and mix well.
Wash the turmeric leaves and let it air dry. (This can also be made with plantain leaves. The plantain leaves are more stiff and need to be slightly heated to make it make them limp.) In a small vessel, mix rice flour and water to make into a batter-like paste. Add a pinch of salt. Smear the inside of the leaves with oil. Put about a teaspoon or two of rice flour batter and spread it evenly on the leaves. Spread evenly the sweet mixture on one half of the leaf and fold it.
In a cooker, add one cup water, place a colander or steamer inside and place the stuffed leaves gently on the top so the steam reaches everywhere. Close the cooker with a loose lid and leave it for 5 minutes. Turn off the heat and take out the eeradye and let it cool for about 5 minutes. All that is left to do is inhale the aroma of the steamed leaf, gently remove the outer cover and savor the sweet dish wrapped inside.
I like this delicacy for its simplicity and low calorie. It is not laden with tons of ghee, unlike other sweets. Kids too seem to have taken a liking for its unique taste. Nothing to beat the feel of coconut-jaggery duo with a sprinkle of cardamom and the authentic flavor of turmeric/plantain leaf.