Pathorode (chembila Ada)

Pathrode is one amongst many of my favorite Mangalorean dishes and enjoying cooking it. The Calocasia plant or the Pathrode plant is a common sight in the backyard of most Mangalorean houses and also easily available in the markets. Some   of   these   leaves,   if not properly chosen may cause some itchiness inside the mouth and throat even after cooked

Ingredients:

White rice…1 cup
Toor dal......1/4Cup

Coconut   grated …1/2 cup

 Red chillies…..15 to 20   (   fried  in little oil)

Tamarind (Puli)….lime size ball

Hing powder…1tsp

Salt to taste

5 colocasia leaves (pathrode leaves)  (chemb  ila)

Method:

Soak   rice and dal  for 1 - 2  hour.. then  wash it..

Grind rice , dal- with coconut, red   chillies,   tamarind and asafoetida (hing)to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves). Add salt to this masala

On a clean surface, place the largest leaf upside down, spread the paste allover the leaf, place another leaf on top. Continue stacking up to 7-8 leaves.      

Fold the edges along the length, spread the paste on the sides.

Roll the leaves. Tuck in the top corner to make the roll look perfect. Spread the paste between every folds.

 

Steam cook for 45 minutes. Better overcook then undercook. Actually they don't get overcooked easily. You can check by inserting a toothpick and it should pierce easily without the hardness of the leaves and should come out clean without any raw batter sticking. Let it cool down before you slice them into rounds.

Ways of Serving Pathrode
1. Quick and most adored way is to cut the patrode into rounds, pour a spoonful of fresh coconut oil.

2.pathrode can also be eaten with Onion curry (piyava Ghashi)

To prepare Onion Curry:-

            ½ cup of grated coconut

            

            6-8  fried red chillies

            Chopped onion—1

Grind it into fine paste.  Add 2 cups of water and boil it for 10 minutes.  Heat oil in pan, fry the chopped onions till golden brown, pour into boiled masala.  Add salt for taste.  Piyava Ghashi  is ready to serve with hot pathrode.

Yummy Yummy!!!!!!!!!!!!!!