I am still hanging on to this festive season deliciousness with one more most authentic Nagarapanchami recipe which has amazing turmeric leaves fragrance and luscious. I want to make a point here saying it has most basic ingredients plus a uniquely fragrant turmeric leaf. The leaf of TURMERIC which is abundant in this monsoon season enhances the taste of this incredible dessert with it’s flavor and aroma.
It is actually a rice dumpling with the filling of coconut-jaggery mixture wrapped in turmeric leaf and steam cooked to the perfection. The most common name for this sweet is “Eradye” in Udupi region but I would be calling it as TURMERIC LEAF DUMPLING. It’s Y-U-M and super delicious.
Turmeric leaves dumpling has raw rice, jaggery and coconut and they are most common ingredients in many authentic Udupi desserts. Rice soaked in water for 3 to 4 hours is ground with coconut to very fine puree which is then stirred in low flame to slightly thick dough. On a clean wiped turmeric leaf, a portion of dough is applied to medium thickness which then gets a layer of sweet jaggery-coconut mixture. Folding this leaf and steam cooking to perfection derives you with flavorful, aromatic turmeric leaves dumpling.
Discarding the turmeric leaf, break a small piece of turmeric leaves dumpling and dip in ghee and devour your tummy full.