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.

Also Read: This Konkani Mutton Curry Is Pure Black In Colour, But Why?

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.

Ingredients

  • 20 medium-sized colocasia leaves 

For batter

  •  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

For Tempering

  • 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

Instruction 

  • 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.