Konkani Style Pathravade/Pathrode Recipe-Colocasia Leaves Snack
The recipe is a masterpieces from the Konkan and Mangalorean cuisine, It is prepared using colocasia leaves that are smeared with a spicy, tangy rice and coconut paste. It is then rolled and cut into roundles so you can see the layers of the stuffing.
Pathravade, a masterpiece from the Konkan and Mangalorean cuisine. Pathravade is prepared using colocasia leaves. The leaves are smeared with a spicy, tangy rice and coconut paste. Its later stacked upon each other and then steam cooked. The steam cooked rolls are later relished as such with a dollop of butter or cut into slices and shallow fried in coconut oil.
Serve Pathravade - Patrode as a side dish along with your Konkan meal of Konkani Style Vengaya Sagle and Tawa Parathas during weekday lunch or dinner.
If you like this recipe, you can also try other Konkan recipes such as
- 12 Colocasia Leaves (Arbi) For masala (to grind)
- 2 cups Basmati rice
- 1 tablespoon Green Moong Dal (Whole)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 3 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
- 1 cup Fresh coconut , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- Tamarind , lemon size
- 2 tablespoons Jaggery
- 8 Dry Red Chillies
- Salt , as per taste
- Coconut Oil , as required
How to make Konkani Style Pathravade/Pathrode Recipe-Colocasia Leaves Snack
To begin making the Pathrode Recipe, wash and soak the rice and dal in water for 3 to 6 hours.
Wash the colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife. This will help them cook fast and make them less itchy.
Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.
Now first take the largest/biggest leaf. Keep leaf upside down and smear a layer of masala on back side of leaf. Place the second leaf on top of the first leaf & smear masala. Repeat the process for 3 to 5 leaves.
In one pathravadev roll there should be minimum 3 leaves. Now pathravade is ready for rolls. Firstly fold the sides of the leaf towards the centre and then roll along length of the leaves to make a roll.
After it is rolled, smear the paste on top of it. Once the rolls are done, steam cook these rolls 15 to 20 minutes.
Wait till the pathravade cools down a bit.
Once the pathravade is cooled, you can serve them in 2 ways. Just slice them, smear little butter and relish or shallow fry them with coconut oil till they turn crisp. Serve hot.
Serve Pathravade as a side dish along with your Konkan meal of Konkani Style Vengaya Sagle and Tawa Parathas during weekday lunch or dinner.