Pathrode is loved by Konkani in an unfathomable way. The supreme gourmet of Konkani food is Pathrode. Konkanis get berserk when they see colocasia leaves. Consequently, let's prepare some delicious pathrode with colocasia leaves and eat them fresh off the stove with plenty of tempering on top.
A traditional recipe for colocasia leaves and spicy batter from South Canara. It is made using coconut and rice batter but is quite similar to the Pathrode or Gujarati patra recipe. It is served with a large quantity of coconut oil topping and is the ideal snack or side dish for a normal dinner.
Pathrode is a specialty of Konkani cuisine. They are pinwheels made from colocasia leaves. Alva panna pathrode is another name for pathrode in Konkani. Rice, coconut that has been grated, tamarind, and red chilies are all ground into a hot batter. This batter is put over colocasia leaves, which are then rolled, cut, and cooked. These steamed potato slices are then topped with a generous amount of coconut oil and eaten either hot or cold. It is pure joy to eat hot, steaming asparagus straight from the steamer with heaps of coconut oil on top.
20 medium-sized colocasia leaves
½ inch ginger + 1-2 green chilies - paste
1 tsp Coriander Powder
½ tsp red chili powder
½ tsp turmeric powder
1 tsp cumin powder
1.5 tbsp seedless tamarind soaked in water
2.5 cups besan (gram flour)
3 to 4 tsp powdered jaggery or as required
½ to 1 teaspoon oil (optional)
salt as required
water as required
2 to 3 tsp sesame seeds
1 tsp mustard seeds
¼ tsp asafoetida powder (hing)
1 sprig curry leaves
¼ cup grated fresh coconut
2 tsp chopped coriander leaves
Soak the tamarind for 30 minutes in 1/4 cup water
The taro leaves should be well rinsed and dried
Remove the central vein, stalks, and other elements
Now remove the pulp by pressing the tamarind straight into the water
Put all of the batter's ingredients in a mixing bowl
To make a thick batter, add the tamarind pulp and thoroughly mix
When necessary, add some water
If necessary, taste and add extra salt or powdered jaggery
The batter needs to be thick
Use 10 leaves for the first roll, then the final 10 leaves for the second
Spread the batter over each leaf and place them one over another
Spread some batter on the edges before vertically rolling them
Roll horizontally and firmly
As you roll, continue to add the batter to each fold
The rolls should be put on a steamer pan that has been buttered
Rolls should be steamed for 20–25 minutes.
Heat oil in a pan for tempering. Mustard seeds should be popped first.
Then add the curry leaves, asafoetida, and sesame seeds
The rolls should then be added and sauteed until browned
The tempering mixture may alternatively be simply poured over the cut buns
Serve hot or warm with grated coconut and coriander leaves. Slice and season them when they are warm.
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