Name: Coastal Style Pathrode Recipe
Prep time: 3 h
Cook time: 50 min
Cuisine: India
Ingredients: • 2 cups Rice • 10 - 15 Colacassia leaves • 1 tbsp Chana Dal • 1 tbsp Green Gram • 1 tbsp Cumin seeds • 3 tbsp Coriander seeds • 1 cup grated coconut • Small ball Tamarind • 2 tbsp Jaggery • 8 - 10 Dry Red chillies • 1/2 tsp Turmeric • Salt • Coconut oil to shallow fry

Fancy some Pathrode, Pathravade or colocasia leaves snack? Here is an easy to make Mangalore style Pathrode recipe.

Pathrode is a vegetarian delicacy from Mangalorean and Konkani cuisine. The dish is made from colocasia leaves that have been smeared with a masala paste, steamed and then shallow fried.

Similar dishes exist in Gujarati and Maharashtrian kitchens with a difference of masalas. Pathrode is spicier with has a tangy flavor.

Read: 7 Udupi Food You May Not Have Heard About

Pathrode Recipe – Picking The Right Leaves

Colocasia leaves are also known as elephant’s ear leaves, taro leaves and kesuvina ele. Choosing the right leaves is critical to the success of this recipe. Look for mature leaves with a maroonish-brown stem.

The leaf should be a vibrant shade of green without any thick veins. Using leaves that are too old can cause itchiness in the mouth and throat

Pathrode Recipe – Making The Dish

INGREDIENTS

2 cups rice
10 – 15 colacassia leaves
1 tbsp chana dal
1 tbsp green gram
1 tbsp cumin seeds
3 tbsp coriander seeds
1 cup grated coconut
Small ball Tamarind
2 tbsp Jaggery
8 – 10 dry red chillies
1/2 tsp turmeric
Salt
Coconut oil to shallow fry

INSTRUCTIONS

Rinse the rice and dals and soak in water for 4-5 hours
Wash the leaves and remove the stem and large veins
Grind all the ingredients except the leaves to a smooth consistency
Place the biggest leaf upside down and spread a thin layer of the masala on the back i.e. the side where the veins have been removed.
Place another leaf over the masala and spread a layer of the paste over this as well.
You may stack 3-5 leaves with masala between them.
Fold the sides of the leaves towards the center and then roll lengthwise. Once the leaves are rolled together, smear a layer of the masala over them.
Arrange the rolls in a single layer in a steamer and cook for 30-35 minutes. To check whether it has cooked, poke with a knife. When done, the knife will not have any batter stick to it.
Allow the pathrode to cool and cut into 1cm thick slices so that the layers are visible
Dilute the remaining masala with a little water
Heat a tawa with a little oil
Dip the pathrode into the batter and shallow fry on both sides for 1-2 minutes

Pathravade can be served with chutney as a snack or as a side dish for lunch. Happy Cooking!

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