patroDe

Pathrode is one of the favourite dishes of the Mangaloreans. Calocasia plant or the Pathrode plant is a common sight in the backyard of most Mangalorean houses and also easily available in the markets. It is usually grown during the monsoon season.

Ingredients Husked Greengram Dal or Toor Dal - 1 cup Calocasia Leaves - 20 Grated Coconut - 1 cup Roasted Red Chillies - 12 Asafoetida Tamarind - marble size Salt Preparation Method Soak Toor Dal in water for an hour and drain off the water. Grind Toor Dal, Grated Coconut, Roasted Red Chillies, Tamarind, Asafoetida and Salt. Use minimum water, if required, to grind. Wash and dry the pathrode leaves, and cut the bigger veins on the back of the leaves with a pair of sharp scissors. Keep the vein side of the leaf up and with hand apply the ground masala to cover the entire surface. Stack the leaves one over the other. Roll the leaves after folding the sides. Slice into smaller pieces and steam cook them for about 20 min Add a little bit of coconut oil to the Pathrode and eat Note Any left over Pathrode may be made into 'Phodi' the following day. Dip the Pathrode in a mixture of Sooji Rawa/Rice Flour, little chilly powder, few drops of asofoetida, water and dash of salt. Either panfry or deep fry them. Leftover masala may be made into thick 'dosa' by frying it on both sides. It can be had with some coconut oil. Some of Calocasia leaves, if not properly chosen may cause some itchiness inside the mouth and throat even after cooked. So wash them briefly with some vinegar mixed in water. Do not soak in it for long as it will alter the taste of the leaves. Some even wash it in tamarind water. Reference(s) Pathrode Pathrode - Mangalorean Delicacy