This is a Konkani delicacy made during rainy season, as turmeric leaves are available in abundance. Coconut, jaggery mixture with rice, cooked in turmeric leaves makes it very flavourful. This is prepared as naivedya/offering to Lord Ganesha too.
10 Turmeric leaves
Rice 1 cup
½ cup+ 1 tablespoon Grated coconut
1/3-cup jaggery grated/brown sugar
½ teaspoon cardamom powdered
Soak rice for 2 hours. Grind soaked rice with 1 tablespoon of grated coconut. Batter should be thick but should flow when put on leaves.
For the filling
Mix grated coconut with jaggery and cardamom powdered, set aside.
Clean the leaves and wipe with a clean cloth. If the leaves are bigger than the steaming vessel, cut into 2 pieces. Spread half a ladle of rice batter. You can tilt the leaf to spread the batter. Place the filling in the middle in a straight line. Once you finish doing this for all the leaves, Fold the leaves and steam them in a steamer pot for 15 minutes. Serve steamed rice cakes with ghee/clarified butter.
Notes: If turmeric leaves are not available, it can be grown. Turmeric rhizomes are available in Indian stores and local stores too. Plant them in soil, leaves will start growing in couple of months.