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Pathrode
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Description
Pathrode is a Konkani specialty dish. It is also made in other parts of India like Gujarath and Maharastra but the masala is different. Even in Konkani households, the proportion of the spices and daals varies. Some people add some jaggery to give it a sweetish taste. But I have always preferred the non-sweet version.
Pathrode is made out of Colocasia leaves (aLva paan or taro). Some of the Colocasia leaves cause itchiness.
Ingredients
- 4 whole To 5 Whole Colocasia Leaves, Prepared
- 2 cups Rice
- 3 cups Toor Dal
- 2 cups Grated Coconut
- 10 pieces Red Chili
- 1 slice Tamarind
- 2 pinches Hing Or Asafoetida
- Salt To Taste
- Coconut Oil, For Garnish
Preparation
1. Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
2. Soak the rice and daal for 4-5 hours and grind to a paste (neither very coarse nor very fine).
3. Grind the coconut, chillies, tamarind and hing to a chutney consistency.
4. Mix both pastes and add salt to taste.
5. Rub the paste on the back of one leaf, then layer the second leaf and rub more paste. Arrange about 4-5 leaves this way.
6. Roll the layered leaves and steam it the way you would steam idlis (an Indian savory cake). It will take 30-35 minutes to cook properly.
7. Allow it to cook a little. Cut the pathrode into small rings and serve topped with a little coconut oil. It is yummy-licious.
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