We live in a country where almost every 100 km away, you can see different cultural mores. In those varied social and cultural practices,are eating habits that are inseparable parts of the regions. Today’s post is one such masterpiece dish of Mangalorean cuisine (coastal Karnataka) “Pathrode”. Its also famous in both Maharashtrian and Gujarati cuisine as “alu vadi” and “patra” respectively. Though the basic dish is same, the major difference is masala .In pathrode usually a spicy masala with rice as base is smeared while patra n aluwadi has spicy besan as masala .Pathrode is prepared using colocasia leaves that is usually grown in backyards of most of the houses in Mangalore region.The leaves are smeared with a spicy ,tangy masala paste and stacked upon each other.They are then steam cooked.Like any other Mangalorean, Patrode is my favorite
Colacasia leaves are also known as , kesuvina ele(Kannada),arbi ke patte (hindi),taro leaves ,elephant’s ear plant .Not all verity of the leaves are good for cooking as few of them cause some itchiness inside the mouth and throat even after cooked. One has to be careful in picking the right leaves.The best leaves are the ones that have maroonish brown stem.Even the green stem ones are ok, but they require little more tamarind. Also while buying ,select the leaves that are not very mature.You can make this out by seeing the color of the leaves and the veins backside of the leaf. Leaf color should be green , little yellowish tints are ok, but fully pale yellowish green leaves indicates that the leaves are old. Also the veins would be very thick.
Amma always tell others that Pathrode is a dish that needs lot of patience and concentration to make. Why? You’l know that as you read the recipe.Yup, it is time consuming but the efforts are all worth it!!! afterall we dont make it everyday… The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.I serve pathrode in three ways. Today i’l share with you all two ways , the third way,pathrode usli , i have shared in a different post.Check here Here we go…..
Wash and soak the rice and dal in water for 3-6 hours.
Wash the taro / colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife.This will help them cook fast and make them less itchy.
Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.
Now first take the largest/biggest leaf.Keep leaf upside down and smear a layer of masala on back side of leaf (ie masala on the side where you have removed the veins )
Place a second leaf on top of the first leaf & smear masala.Repeat the process for 3-5 leaves.In one pathrode roll there should be min 3 leaves.
Now pathrode is ready for rolls. Firstly fold the sides of the leaf towards the center and then roll along length of the leaves to make a roll.After it is rolled, smear the paste on top of it .
Once the rolls are done,steam cook these rolls 30-35 mins. Pock a knife and see if the knife catches the batter, if it doesn't then its done. If batter sticks to the knife, then cook it for some more time.
Wait till the pathrode cools down a bit . Once the pathrode is cooked , you can serve them in 2 ways. Either ways it tastes just as good.
Type 1: Serve as it is..
Type 1: Serve as it is..
Slice rolled cooked pathrode evenly,smear it with coconut oil / butter & serve it hot. Relish them as snack or as sides with rice/dal etc.
Type 2: Shallow frying the sliced pathrode for a more crispy snack
Pathrode tawa fry :
Slice the cooked pathrode .
Make a very thin diluted consistency of the ground masala batter.
Heat the tawa.Add 1/2 tbsp of oil. ( to get authentic Mangalore taste use coconut oil)
Dip pathrode slices in the batter and place on the tawa. Drizzle some more oil.
Shallow-fry it on both the sides on medium -low flames until the sides are crisp.
The pathrode fry is ready to be served .Enjoy as snack.Enjoyy the tasty crisps as tea time snack / with rice /dal .For Type 3 serving ,pathrode usli, click here
Under cooked colacasia leaves can cause itchiness and irritation. So make sure that you cook them well.
First keep the steamer on flame and allow water to boil and then the keep the plate of rools for steaming.
Do not use more than 5-6 leaves , if leaves are big then use only 3-4 leaves at a time for 1 roll .
Make sure to use enough tamarind in your dish to get rid of the itchiness.These leaves absorbs salt, tamarind and red chillies more,so use more than you normally use .
In case you dont get the colacassia leaves you can replace it with big spinach leaves / collard greens.
While doing tawa fry, if your masala batter is over , u can do a instant 1 .Just whisk rice flour,chilli pwd,jeera pwd,dhania pwd ,tamarind n salt. Or you can coat the slices with semolina / rava .
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