Looks so interesting. I am intrigued, would love to try it 😀
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Pathrode- a konkani delicacy
Cuisine:
Ingredients
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10 Colocasia leaves
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1 cup Fresh coconut
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1/2 cup Tuvar dal
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1/2 cup Raw rice
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2 tbsp Tamarind paste
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8 Red chillies
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1/4 tsp Asafoetida
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to taste Salt
Directions
Pathrode is a variant of paatra that gujarati’s make. The is the paste that is smeared on the colocasia leaves that differs in the two cuisine. The main ingredient of this dish is the fresh colocasia leaves or arbi leaves and we go not get it in the market in chennai. Now, when you are a food blogger and you want to try out most of the recipes, you hunt for the ingredients locally , else you make sure you dear ones hunt it for you. Yes!!that is exactly what I did when I decided to makes these stuffed leaves. I asked my sister who resides at bangalore to get these leaves for me and she was kind enough to get so many of them. Sometimes she gives me recipes and the ingredients too. Thank you rasik:)
Pathrode
The main ingredient of pathrode would be the arbi leaves or colocasia leaves. Here the leaves are selected and the stalk is removed. Then a paste of raw rice, tivardal, coconut and chilli is ground into a smooth paste and applied on the backside of each leaves, which is stacked, rolled and steamed to be eaten as a snack. I loved making this and I am just hoping to get more leaves from my sister to make this again and may be even try the maharashtrian or gujarati version.
So, this is my first steamed dish of this week for blogging marathon . Come back tomorrow again to see another lovely steamed dish
Steps
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1
Done
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Soak the rice, dal , chillies for 4 hrs. Grind it with coconut , asafoetida and salt into a smooth paste |
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2
Done
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Wash all the leaves, remove the stalk |
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3
Done
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Now apply the paste on the back sides of the leaves, leaving some space all around |
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4
Done
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Apply the paste on all the leaves similarly |
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5
Done
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Stack 5 leaves one above another. Fold the sides inwards and roll from the top side tightly |
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6
Done
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Keep these rolls in a hot seamer and steam for 35-40 minutes or insert a knife through the leaves to see if the filling is cooked well. |
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7
Done
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When done switch off the fire and let it cool completely |
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8
Done
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Now slice into discs and serve!!! |
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Delicious creation!Looks so tasty!
Veena stack the leaves opp each other as in the first leaf tip is facing away from you then the second one’s tip faces you and alternate accdgly , also in our family we smear the paste all over the leaf and even once it is folded inwards
The cooled sliced disks can be eaten as is Orr coated with rice flour and tawa fried in coconut oil or eaten warm with coconut oil on top
An alternative is soak whole moong for a few hours and then grind with coconut , green chillies,red chillies , coconut, hing and tamarind then smear n roll as usual 5-6 leaves cut into three slices and in a pressure pan season mustard seeds , udid Dal and methi seeds in about 3-4 tablespoons of coconut oil n pressure cook for two whistles, this one is yummy too
I have never made this version but I am sure it tasted awesome . The Gujju version has Besan and is sweet and tangy , but I am liking the coconut in this recipe .
Didn’t know you don’t get these leaves , will get them when I come to Chennai .
Wow wish i get those leaves, pathrode makes me drool and this konkani version sounds too delicious.
Wonderful recipe Veena. This is how we too make it but then we fry it to be eaten as a snack.
You can grow the leaves easily. Plant arbi and you will have an abundance of leaves almost forever.
This is a fantastic choice and something I didn’t think Veena. It’s really wonderful that you were able to get these leaves, I have always wanted to make this dish. The recipe sounds so good too..
This version is so new to me. I will have to wait till rains to make pathfinder.
My favorite, but had it very few times in a temple canteen here. Healthy snack looks so delicious!!!
OMG! This is fantastic recipe. I have never ventured in this direction. I believe we do get these leaves locally. Let me check. Very tempting.
Very very interesting! I have seen this in pictures and always wondered how it tastes like… the filling itself sounds lipsmacking…
that is awesome. in my family we all love these pakoras… actually they taste great
This is absolutely delicious Veena. Am def trying this out. 🙂
such a unique dish – this looks awesome!
Looks so interesting. I am intrigued, would love to try it 😀
Delicious creation!Looks so tasty!
Veena stack the leaves opp each other as in the first leaf tip is facing away from you then the second one’s tip faces you and alternate accdgly , also in our family we smear the paste all over the leaf and even once it is folded inwards
The cooled sliced disks can be eaten as is Orr coated with rice flour and tawa fried in coconut oil or eaten warm with coconut oil on top
An alternative is soak whole moong for a few hours and then grind with coconut , green chillies,red chillies , coconut, hing and tamarind then smear n roll as usual 5-6 leaves cut into three slices and in a pressure pan season mustard seeds , udid Dal and methi seeds in about 3-4 tablespoons of coconut oil n pressure cook for two whistles, this one is yummy too
I have never made this version but I am sure it tasted awesome . The Gujju version has Besan and is sweet and tangy , but I am liking the coconut in this recipe .
Didn’t know you don’t get these leaves , will get them when I come to Chennai .
Wow wish i get those leaves, pathrode makes me drool and this konkani version sounds too delicious.
Wonderful recipe Veena. This is how we too make it but then we fry it to be eaten as a snack.
You can grow the leaves easily. Plant arbi and you will have an abundance of leaves almost forever.
This is a fantastic choice and something I didn’t think Veena. It’s really wonderful that you were able to get these leaves, I have always wanted to make this dish. The recipe sounds so good too..
This version is so new to me. I will have to wait till rains to make pathfinder.
My favorite, but had it very few times in a temple canteen here. Healthy snack looks so delicious!!!
OMG! This is fantastic recipe. I have never ventured in this direction. I believe we do get these leaves locally. Let me check. Very tempting.
Very very interesting! I have seen this in pictures and always wondered how it tastes like… the filling itself sounds lipsmacking…
that is awesome. in my family we all love these pakoras… actually they taste great
This is absolutely delicious Veena. Am def trying this out. 🙂
such a unique dish – this looks awesome!