Pathrade/Pathrado is one of those side dishes prepared at Konkani homes in South India. It takes a quite a while to put this dish together, but its a favorite. It is prepared from Colocasia leaves which are normally grown during the rainy season. In fact, many of us grow them in our own kitchen garden. As usual, within Colocasia leaves, there are different varieties. Some of them are itchy and if that happens, Pathrade is not so great an eating experience. So do not underestimate the importance of the leaf quality in how the Pathrade turns out. It is prepared using different pulses with the Rice Rava being the common ingredient.
What you need to have:
Fresh colocasia leaves
Large Colocasia leaves – 20
Green gram – 125 grams
Rice rava(thin) – 50 grams
Ingredients of masala
For Masala :
Fresh grated coconut – 1 cup
Byadgi chili – 7
Asafoetida – 1″ piece
Tamarind paste – 2 teaspoon
Colocasia leaves with masala
What you do with what you have:
1. Soak green gram in water for about 6 hours.
2. Grind fresh grated coconut, chili, tamarind, asafoetida to a medium coarse paste. To it add soaked and drained green gram dal and grind it to smooth consistency.
3. Soak rice rava in water. Drain the water and add to the ground mixture from Step 2. You can grind this mixture a bit so its mixed well.
4. Apply masala to the leaves on the reverse of it as shown in the following images.
Completed role ready to be cut into pieces
cutting the pathrade roll
5. Always make sure apply masala on the reverse of the leaves, the reason being that the reverse side is rough and the masala applied attaches well to the leaf compared to the masala on the finer side of the leaf.
6. If leaves are large, about four is sufficient to make a thick role that can be cut into firm pieces. Make sure it is rolled tight so that its easier to cut.
Roll cut into pieces
7. Steam it either in the cooker or a wide vessel for about 25-30 minutes
What it looks like:
Steamed pathrade ready to eat
Relish them hot. Pathrade goes very well with Dalitoy (konkani dal). It is also served with coconut oil, independently of lunch. Left over Pathrade from lunch time are often shallow fried after rolling in dry Bombay Rava/Sooji.
How long it takes:One hour (including grinding time but excluding soaking of Green gram for six hours in advance .)
Number of servings: 15-20