Pathrode is a traditional Mangalorean dish using local ingredients. Variations of this are also prepared in other parts of the Konkan region of India. In Tulunadu region, it is prepared using colocasia leaves smeared with a spicy, tangy rice and coconut paste and steam cooked. The steam cooked rolls are relished as is with butter as part of a meal, or cut into slices and shallow fried in coconut oil as a snack.
When colacassia leaves are not available, the same recipe can be tried with spinach leaves too, giving somewhat similar results.
Ingredients to make Pathrode
1 cup rice
2 tbsp urad dal
1 cup (110 gm) coconut
2 tsp coriander seeds
1 tsp jeera
¼ tsp methi / fenugreek seeds
½ tsp turmeric
½ cup (60 gm) jaggery
Ball sized (30 gm), tamarind
1 tsp salt
7 dried red chilli
20 colocasia leaves / kesuvina ele / aravi
Pathrode Preparation Method
In a large bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours. Transfer the soaked rice into the grinder. Add in 1 cup coconut, 2 tsp coriander seeds, 1 tsp jeera, ¼ tsp methi and ½ tsp turmeric. Also add ½ cup jaggery, ball sized tamarind, 1 tsp salt and 7 dried red chilli.
Grind to smooth paste adding water as required. Masala paste is ready.
From the colocasia leaves, trim away the veins as they cause itchiness. Spread a ladleful of masala batter evenly. Layer 3-4 colocasia leaves and batter alternatively. Now fold the sides and roll into thick cylinder. Steam the cylindrical rolls for 30 minutes. Poke a knife to check if the batter is cooked. If batter sticks to the knife, then cook it for some more time. Wait till the pathrode cools down a bit.
This can be served in three ways. All of them have their unique tastes.
1. Pathrode As Is
Slice rolled cooked pathrode evenly. Smear it with coconut oil / butter & serve it hot. It is relished as a snack or as sides with rice/dal during a meal.
2. Pathrode Tawa Fry
This is shallow frying the sliced pathrode into a crispy snack.
Slice the cooked pathrode. Make a very thin diluted consistency of the ground masala batter (optional). Heat the tawa. Add 1/2 tbsp of coconut oil. Dip pathrode slices in the batter and place on the tawa. Drizzle some more oil.
Shallow-fry it on both the sides on medium -low flames until the sides are crisp. The Pathrode fry is ready to be served .
3. Pathrode Oggarane
Seasoning Ingredients: 2 tbsp coconut oil; 1 tsp mustard; 1 tsp urad dal; 1 tsp chana dal; Curry leaves; ¼ cup coconut; 2 tbsp jaggery
Prepare the seasoning by heating 2 tbsp coconut oil. Splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal and few curry leaves. Add ¼ cup coconut and 2 tbsp jaggery. Finally, add in cut pieces of patrode and mix well.
The patrode oggarane is ready to be enjoyed as an evening snack.
It is recommended to use tender leaves with thin veins at the back. Ripe leaves may have fiber and may not yield the same taste. If you find any visible stems at the back, be sure to slice it before using in the recipe. Removing these would help you to roll and shape the leaves with stuffing.
Under-cooked colacasia leaves can cause itchiness and irritation. So make sure that they are well cooked. Do not use more than 4-5 leaves. If leaves are big then use only 3-4 leaves at a time for 1 roll. Make sure to use enough tamarind in your dish to get rid of the itchiness. These leaves absorb salt, tamarind and red chillies more, so use more than you normally would.
Another flavorful dish made from the same leaves is Arepu Adye. Check it out.
See this video to make your cooking process easy.