Patrode

 

Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming.

Here is my version of recipe which is soft and absolutely delicious.

Recipe Video :

Recipe Card :

Patrode ¦ Pathrado

Yield: 10 - 12 pieces

Author: Namitha Shenoy

Prep time: 15 MinCook time: 40 Mininactive time: 3 HourTotal time: 3 H & 55 M

A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed.

Ingredients

• Colocasia leaves - 10 to 12
• Raw rice - 1 cup
• Whole moong - 3/4 cup
• Dry red chillies - 10 to 15
• Tamarind - lemon size
• Fresh Coconut (grated) - 1 cup
• Salt to taste
• Asafoetida - 1 tsp
• Coconut oil for greasing

Instructions

1. Wash the colocasia leaves well and remove thick veins.
2. Wash and soak raw rice and whole moong along with dry red chillies for 2-3 hrs. 
3. After 3hrs, drain the water. Transfer the contents to a blender jar. Add freshly grated coconut and Tamarind. Grind to a smooth paste adding 1/2 cup water. (Add more if required) 
4. The paste must be thick and smooth. Transfer it to a bowl. 
5. Add salt and Asafoetida infused water. Mix well. Masala paste is ready. 
6. Now take large colocasia leaf and evenly smear the prepared masala. Once done take another leaf and smear the masala. Repeat the process upto 5 to 6 leaves. (You can add more or less leaves. If leaves are small, keep it side by side) 
7. Once done, tightly Roll. (refer the video) 
8. You can steam the whole Roll or you can cut into pinwheels. 
9. Heat a steamer and grease the plate with coconut oil. Now place the pieces and steam for 30-40 minutes. 
10. After 30 mins, insert a skewer diagonally and check if it's perfectly cooked. Sweker should pass easily & come out clean. 
11. Pathrado is perfectly done. 
12. Enjoy hot with coconut oil. 

Notes:

Make sure the masala is thick. Don't add too much water while grinding.

You can use raw mango, hog plum or tree sorrel (bimbli) as souring agent instead of Tamarind.

Add more or less chillies as per ur preference.

Check for Salt before smearing the masala to the leaves.

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