Haldi leaves are extensively used in Indian, Thai and Malaysian cooking.
In Mangalorean cuisine, turmeric leaves are used to cook a sweet dish called Patholi. Patholi is a sweet rice dumpling steamed in turmeric leaves! It is also commonly known as Haldikolyache Patholi in Konkani.
Turmeric leaves are commonly used in curries, soups, chutneys, or prepared pickled. They are also used as a wrapper for steamed dishes. Imparts a nice flavour to dish in which it is steamed in. The leaf’s aroma intensifies as it cooks.
Countries like Indonesia and Thailand also use turmeric leaf parcels to steam fish and delicate seafood. The lead needs to be soaked in water or pressed down gently in the middle to make it more pliable for folding.
