Come Shravan and along with other
vegetarian delicacies that are sought after, the Patoleo triumphs the list
hands down. Apart from being prepared in the Hindu houses in the holy month of
Shravan, Catholic homes too are filled with the aroma of Patoleo, courtesy the
feast of Assumption of Our Lady that coincides with the country’s Independence
Day. This ever-so-special sweet made out of a paste of ground local rice spread
over turmeric leaves and stuffed with a mixture of scraped coconut, cardamom
powder and jaggery, is a much savoured monsoon delicacy in Goan homes.
While Hindus choose to make Patoleo during
festivals like Naagpanchami, Mangala Gauri, Hartalika and Ganesh Chaturthi,
members of the Catholic community spin their magic in the kitchens mostly
during the feasts celebrated during the monsoons.
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Aromatic turmeric leaves, that give the
dish a rich flavour, are clearly the main ingredient used to make pataleo.
Turmeric is also said to prevent and cure cough, cold, aches and pains. In a
region where a small turmeric patch is most likely to have grown on its own,
fresh turmeric leaves are widely used, making patoleos a savoured and
mouth-watering monsoon delicacy.
Send in your recipes to [email protected]
and we will publish them, so that Patoleo specialists can benefit from each
other’s culinary expertise
