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Ingredients

Adjust Servings:
10 Colocasia leaves
1 cup Fresh coconut
1/2 cup Tuvar dal
1/2 cup Raw rice
2 tbsp Tamarind paste
8 Red chillies
1/4 tsp Asafoetida
to taste Salt

Pathrode- a konkani delicacy

Cuisine:
  • Serves 4
  • Medium

Ingredients

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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

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

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Steps

1
Done

Soak the rice, dal , chillies for 4 hrs. Grind it with coconut , asafoetida and salt into a smooth paste

2
Done

Wash all the leaves, remove the stalk

3
Done

Now apply the paste on the back sides of the leaves, leaving some space all around

4
Done

Apply the paste on all the leaves similarly

5
Done

Stack 5 leaves one above another. Fold the sides inwards and roll from the top side tightly

6
Done

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.

7
Done

When done switch off the fire and let it cool completely

8
Done

Now slice into discs and serve!!!

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14 Comments Hide Comments

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 .

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..

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Veena

ommavalli ilai paruppu kadaiyal
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Omavalli Ilai Paruppu kadaiyal
thinai maavu mani kozhukkatai
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Thinai maavu mani kozhukkatai
ommavalli ilai paruppu kadaiyal
previous
Omavalli Ilai Paruppu kadaiyal
thinai maavu mani kozhukkatai
next
Thinai maavu mani kozhukkatai

14 Comments Hide Comments

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 .

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..

Add Your Comment