Cabbage Pathrode: Udupi's Super Healthy Breakfast Cum Snack
- Team Slurrp
Updated : August 06, 2022 03:08 IST
A wholesome and nutritious cabbage meal.
Are you bored of cooking and eating the same dishes on a recurring mode for breakfast? And looking for some time-saving, healthy and delectable recipes? Hold on to Cabbage Pathrode as it's that ingenious dish which is made thoughtfully eschewing unhealthy cooking at every step and incorporating grated cabbage with a variety of flavourful spices. The dish truly brings the best out of cabbage, by steam cooking it like idlis but with a paste of a variety of spices and soaked rice. This is followed by the crumbling of the cooked cabbage idlis and the tempering of mustard seeds, curry leaves, jaggery and coconut that do not let this Pathrode miss on taste in any way.
All You Need To Know About Patrode
Pathrode is widely considered a vegetarian dish native to India. There's much to know about this celebrated dish but let's understand the meaning of Pathrode first. The word is derived from two words Patra meaning leaf and Vade meaning dumpling referring to a steamed dumpling wrapped in a leaf. Originally Pathrode is made using colocasia leaves stuffed with gram or rice flour flavoured with tamarind and jaggery. In July 2021, Pathrode was even identified as one of the unique traditional food recipes by the Union Ministry of AYUSH. The colocasia leaves are known to be rich in iron and can improve haemoglobin levels on regular consumption.
Traditionally, Pathrode is made by smearing colocasia leaves with a spicy and tangy masala paste and then they are steam cooked. This dish isn't just confined to South India but is eaten throughout the country and cooked in various ways and known by different names. It is called Pathrodu in Himachal Pradesh and Rikwach in UP and Bihar, Patra in Gujarat, Chembila Appam in Kerala, Patrodo in Maharashtra and Goa.
Preparation: 40 minutes
Cooking: 20-25 minutes
Servings: 3 people
1. Half of a medium-sized cabbage
2. 1 cup raw rice
3. ¾ cup grated coconut
4. 2 tbsp coriander seeds
5. 1 tbsp cumin seeds
6. 3 red chillies
7. 1 ½ tsp white lentils (urad dal)
8. ½ tsp fenugreek seeds
9. A lemon-sized tamarind
10. 2 tbsp jaggery
11. 1- 1 ¼ tsp salt
1. Wash and soak rice for 2 hours.
2. Dry roast white lentils and fenugreek seeds until they change colour. Transfer them into a blending jar.
3. Then add cumin and coriander seeds, red chillies, tamarind, jaggery, fresh grated coconut and salt. Add a little water and blend everything into a fine paste.
4. To this paste add the soaked rice and again blend everything into a fine paste.
5. Transfer this paste into a bowl.
6. Take the half cabbage and cut it into four smaller pieces.
7. Remove the hard middle part of the cabbage.
8. Great cabbage and mix it well with the paste in the bowl.
9. Take small portions of this mixture and put them in the idli moulds and steam cooks them for 10-15 minutes.
10. After 15 minutes take these idlis out into a bowl and break them into small pieces.
11. In a pan, heat oil, add mustard seeds and curry leaves and let it splitter.
12. Add coconut, and jaggery and stir a bit.
13. Then add the cabbage idli pieces and mix everything well.
14. Take out and serve hot.
A host of spices like chillies, fenugreek, coriander and cumin seeds give the spicier edge to Cabbage Pathrode, while jaggery, tamarind and salt lend it a soothingly savoury taste. Include Cabbage Pathrode in your breakfast or evening meal.