"Pathrode" is a very popular Mangalorean Delicacy made using Colocasia leaves also known as "Arbi ke patte" in Hindi.
Its called as "Pathrado" in Konkani and "Pathrode" in Kannada and Tulu.
This side-dish is prepared for most festivals during the monsoon season between June to Sept since its during this season that the leaves grow in plenty.
But you can also grow them in your backyard or balcony.
Its made by most of the native communities of that region, all with their own variations to the stuffing.
I have made my Mom's Konkani version where the stuffing or masala is a a ground paste of green gram or moong, grated coconut, dry red chillies and tamarind or bimbul a sour fruit that grows in coastal karnataka.
The other variations use toor dal etc but I somehow love this version the best!
Trying making them at home, they are really easy to make.
I know its not so easy to find colocasia leaves, but the solution is simple, grow them in your own garden or balcony.
In India and parts of Asia it is known as "Colocasia" and is a food crop.
But in other parts of the world like USA, Canada and Australia it is also known as "Elephant Ear" as is an ornamental plant.
Do buy the bulbs and plant them at home, you will be able to make these new dishes very easily.
Make sure to use enough tamarind in your dish to get rid of the itchiness.
Serves 6
Ingredients:
Colocasia leaves - 20-25 leaves
(Use 6-7 leaves per roll)
Green gram or whole moong - 2 cups
Grated coconut - fresh/desiccated - 2 cups
Dry red chillies - 10 to 15
Tamarind - 1 lemon sized ball or Bimbul - 7
Method:
Soak whole green gram or moong for 8 hrs or overnight in 4 cups of water.
Then grind the soaked moong, grated coconut, dry red chillies and tamarind or bimbul, along with 1 cup of water to a smooth thick paste.
Since the colocasia leaves are a little itchy its very important to remove the veins as far as possible.
Also its best to use home grown colocasia leaves since it will be less itchy.
And last but not the least, use enough tamarind or souring agent to beat the itchiness of the leaves.
Wash the leaves well, remove the thick veins of the leaves from the back side of the leaves.
Use a flat surface to make the Pathrado or Pathrode.
I have done this on the floor, so have put newspaper on the floor and then spread out the leaves.
If you have a big kitchen you could use the kitchen platform too.
Now for stuffing the leaves to make pathrode rolls, I have given step wise pictures along with description of what is done in each step.
Once the rolls are done, steam in a cooker (without putting whistle) for 20-30 minutes.
Slice them evenly and serve hot smeared with coconut oil.
Serve with rice and dal and other festival delicacies.
hi shilpa,
ReplyDeletei am from mumbai and would love to try ur recipe, but few years back i had bought these leaves from the market and tried everything from cutting off the veins, put tamarind but still they were itchy..what cud be the reason, also please let me know which leaves to select, big or small, light coloured stalks or dark?
thanks
Hello Mrs Dias, Apologies for not replying immediately, was a bit busy due to the weekend.
DeleteThe leaves available in the market are normally picked from the road or railway tracks, since these places are not very clean the leaves will be very itchy.
You need to select light green leaves and smaller one, 1 or 2 big light colored ones for the first/second layer. Another suggestion would be to grow them at home. No , you dont need a big garden, a small balcony with a medium sized mud or cement pot would do. You can find the roots called "Arbi" roots in any nursery or in any traditional vegetable markets in mumbai. Plant them in your own balcony , give it lots of water and sunshine, you will get 7-10 leaves in 1 months times, it will be sufficient to make one roll of pathrode. Trim the leaves and the next yield comes in another month or sooner. We grow them at home , ofcourse the nature of the leaves is a bit itchy but these home grown are rarely itchy and can be curbed thru tamarind or bimbul. I hope my explanation to you was useful and not boring. Thanks for seeing my blog! Happy cooking!