Monday, March 24, 2014

Konkani Randap : Pathradya Phodi | Pathrode | Colocassia Leaf Rolls

Pathrado is one among Konkani traditional dishes. This dish is prepared using colocasia leaves. Some times eating some of these leaves end up itchy tongue and itchy throat.  So one should be very careful while using these leaves. Back in my hometown,  we grow these leaves in our backyard is very handy to use in case we are short of veges.  These leaves are called as taro in Konkani. There are a lot of varieties of pathrado one can prepare. The instructions given below are  the recipe which is popular in Konkani people of north canara of Karnataka state. 

Preparation Time: 50 minutes

Servings: 4

  • 6 colocasia/collard greens
  • 1 cup grated coconut
  • ½ cup toor dal 
  • 1 table spoon urad dal 
  • ½ table spoon coriander seeds
  • 2 table spoon jaggery
  • 5-6 red chillies
  • 1 medium piece tamarind
  • Turmeric powder
  • 3 table spoon Flattened rice (Phovu)
  • ½ cup rava/sooji
  • Oil
  • Salt

  • Soak toor dal in water for an hour.
  • Fry flattened rice, urad dal and coriander seeds in pan.
  • Grind together flattened rice, urad dal, coriander seeds, grated coconut, tamarind, jaggary , red chillies by adding very little water. This masala should not be very soft.
  • Now wash the colocasia leaves and pat them dry. Slightly crush all the veins of these leaves using knife which makes cooking easier and makes these leaves less itchy.
  • Apply a layer of the above ground masala on one leaf.
  • Keep another leaf on the first leafe and repeat the procedure till you have 6 leaves stacked on one antoher.
  • Now roll them neatly as shown in picture.  Don’t forget to apply masala on top as well, While rolling.

  • Once nicely rolled, put them in the steamer and steam it for at least 15 minutes
  • 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 boil it for some more time. 
  • Leave cooker/steamer for another 10min before taking out the pathrado.
  • Cut with a sharp knife to thin rounds 
  • Heat a non stick pan. Roll the pathrado in rava on both sides. And keep on the hot tava.
  • Fry both sides of the pathrado using oil.
  • Hot spicy and tasty pathrado ready to eat.

PS:  One should have a right proportion of  tamarind, red chillies and salt. Because these are the ones which make or spoil the taste of pathrado. In rainy season, when we visit our native, pathrode, rice and  ankre tambli is the tastiest and very healthy combination, we have. 


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