Tuesday, June 15, 2010


This is another 'Master Piece' dish of the 'Manglore Cuisine'.Pathrode is steamed colocasia leaves rolls stuffed with spicy rice and dal mixture.Pathrode is prepared using colocasia leaves that is usually grown in backyards of most of the houses in Mangalore region. Not all verity of the leaves are good for cooking as few of them tend to be itchy. One has to be careful in picking the right leaves.they itch because of the needle like calcium oxalate crystals in the leaves are broken down on cooking.

One can buy taro roots grow the leaves in your backyard. The plant needs good sunlight for a healthy growth.

For this :

You need to have:
2 cup White Rice
1 cup grated Coconut
1/2 tsp fenugreek seeds
3 tsp Coriander seeds
1 tsp Cumin seeds
1/2 cup Tamarind pulp
1/2 cup Tamarind Jaggary
8-10 Red Chillies
Salt to taste
10-15 leaves / Kesuvina ele
5-6 Banana leaves

Soak the rice in water for about 4-5 hrs. Wash it 2-3 times and keep it aside.

Heat smal pan. Fry Blackgram seeds , Cumin seeds, fenugreek seeds, Coriander seeds and hing by adding 1tbs of oil.Finally fry red chillies and let it cool for 10 mins.

Meanwhile Wash colocasia leaves and chop them into small pieces as shown in the picture below.

Note:Apply tamarind pulp to hands before you touch cut the leaves. This decreases itching of colocasia leaves

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Grind fried masala, grated coconut , tamarind pulp and jaggary. Finally add soaked rice ,salt and grind them coarsely by adding little amount of water and keep it aside . Consistancy of the batter should be like Idli batter.

Put chopped calocasia leaves, rice batter together and mix well.

Take handful of batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 30-35 mins on high flame and another 20-25 mins on low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Let it cool down for minimum 30 mins- 1 hour before you serve them.

Serve them hot along with coconut oil and midi uppinakayi.

Other recipes prepared out of this are pathrode Khara oggarne, pathrode bendi and pathrode Ambat.

1 comment:

Rach said...

I love pathrode, I used to have pathrode curry back in Mangalore, Missing them now :(

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