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About Pathrade

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:

ingredients of pathrade

colocasia leaves

Fresh colocasia leaves

Large Colocasia leaves – 20
Green gram – 125 grams

Rice rava(thin) – 50 grams

Ingredients of masala

Ingredients of masala

For Masala :

Fresh grated coconut – 1 cup

Byadgi chili – 7

Asafoetida – 1″ piece

Tamarind paste – 2 teaspoon

masala with the leaves

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.

spreading masala on the leaves

step 2 of applyinf masala



step 6

Completed role ready to be cut into pieces

cutting the pathrade roll

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.

cut pieces before steaming

Roll cut into pieces

7. Steam it either in the cooker or a wide vessel for about 25-30 minutes

steaming the pathrade

What it looks like:

26 2 2009 012

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


11 thoughts on “Pathrade

    Dr.Raghavendra P Puranik said:
    November 12, 2007 at 4:25 am

    Good compilation of “mouth watering” & ethnic receipes with good photographic support. It is a great work to document our old traditional food like “Patrode” for the posterity. Keep the good work going..

    prathibalrao responded:
    November 12, 2007 at 5:21 am

    Thanx Raghavendra for your instant response. I will try to put up some more receipes in the near future with a better presentation. I solicit your support in this regard

    deepa padiyar said:
    November 19, 2007 at 3:02 pm

    didi ,I just loved every bit of all ur mouthwatering receipes.They ‘ve all been very well written,picturised & beautifully put together.Each dish looks so nice & affordable for everyone even to a new entrant into da kitchen & iam sure they’l b tempted 2 indulge.This hard work of urs is simply excellent. We both WISH U ALL SUCESS & lastly I look forward eagerly to receipes from ur BAKING DESK @ the earliest. Good Luck once again.

    prathibalrao responded:
    November 19, 2007 at 3:36 pm

    Hi choti behen,

    Thanx 4 ur wonderful comments. I will surely put up ur request from the baking desk. Ur wishes will always be of immense support to me who is an entrant in the blogging world.
    Thanx once again.

    Priyamvada kamat said:
    November 26, 2007 at 5:00 am

    Hey this is really good

    prathibalrao responded:
    November 27, 2007 at 2:13 pm

    Hi Priya

    Thanks for ur instant comments. Your comments will be of immense support to me.

    Reethesh Kamath said:
    October 28, 2008 at 6:51 pm

    This is really goooood…………!!

    Shallow fried Pathrades « The Indian Food Court said:
    March 28, 2009 at 5:31 am

    […] Pathrade – classic Karnataka recipe – is soemthing I have put up already. There is something about eating hot pathrades as a lunch side dish but once they have cooled you have another option – shallow fry them ! Unlike the conventional shallow fried items ( see example here ) where you need to prepare a masala powder, Pathrade has all the spices/masala flavor it needs – so all you do is apply sujee and optional turmeric powder. […]

    Pathrade Upkari « The Indian Food Court said:
    September 21, 2009 at 2:11 pm

    […] is perhaps the most popular dish of the konkani people – I put it up before and you all loved it. A derivative of pathrate is the shallow fried pathrade and yet another is the […]

    Taro Root Fritters « The Indian Food Court said:
    December 9, 2011 at 11:39 am

    […] weather with rice and dal. The leaves resemble the Colocasia leaves that we use to prepare “Pathrade” a popular Konkani dish – peel the root, cut it into slices, apply some masala and […]

    Pathrade Upkari – Sahyadri Recipes said:
    February 26, 2018 at 8:42 am

    […] is perhaps the most popular dish of the konkani people – I put it up before and you all loved it. A derivative of pathrate is the shallow fried pathrade and yet another is the […]

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