Wednesday, 11 March 2015

Pathrado-Colocasia leaves/Kesuvina yele spicy rolls

This is a typical amchi(Konkani)dish that is prepared usually as an accompaniment with rice and dali thoy,or ghashi (a dish made with coconut and spices seasoned with either onions or mustard seeds and curry leaves) and sometimes the pieces are dunked in the ghasi(gravy)and it is named ghashi pathrado.This is prepared quite often as the leaves are usually grown in the kitchen garden of the coastal areas or those who have plenty of them growing in their yard they share it with friends and neighbours .Umpteen number of dishes are prepared using the leaves and that too during monsoon season when it grows up like a weed.
            In North India, especially in Gujarat it is served as a tea time snack and the stuffing is made with a paste made with chickpea flour(besan) and other spices and its taste spicy,tangy and also sweet and yummy too..I make it sometimes when I have some extra leaves or save some leaves as I just love the taste.Will post the Patra (as called in Gujarat)recipe  in my future posts.
           The masala contents vary with choice desired in the family.I usually follow the below recipe which is my husbands favourite as my mom-in-law prepares it this way and she had learnt it from her, I can say pathrado legacy followed for generations.This recipe gives out very soft textured pathrados.

Green gram (moong)                3/4cup
Grated coconut                            1cup
Red chillies(roasted)                15(10 guntur,5 byadagi)
Salt                                                  1-2tsp
Tamarind                                     cherry sized(made to pulp soaking in water)
Asafoetida(hing)                       3-4pinches
Colocasia leaves                        25-30

  • Wash and soak the moong for 7-8 hours.Drain in a colander.
  • Wash the leaves one by one,pat dry with a towel.
  • With a  knife remove the thick veins at the back of the leaves carefully without tearing the leaf.
  • In a blending jar take salt,red chillies,asafoetida and coconut,blend it dry first.
  • With the help of little water blend to smooth,later add soaked moong little by little and blend to a  smooth consistency but should be thick masala.
  • Set the prepared masala aside for 15-20 mts,meanwhile check for the should be spicy,tangy and the taste of salt should be perfect.
  • On the clean and dry counter place the larger leaf as a base upside down and spread the masala,generously and evenly.
  • Stack the leaves one by one at every angle and repeat the same process of applying masala.
  • For one roll it requires about 5-6 leaves as fillers.
  • Fold the edges on both sides,apply masala on the folded edge.
  • Now start rolling it from one end(from your end )to form a tight roll.
  • Repeat the same with remaining leaves.
  • Heat the steaming vessel adding sufficient water in it.
  • Place the prepared rolls on a plate and steam for 20 mts on high flame
  • Check poking rolls with a knife,if gets through easily,it means they are done.
  • Cover and cook on low flame for another 5-7 minutes
  • Slice and serve hot drizzling with coconut oil along with rice.
One more way of serving-
Heat a griddle and smear with oil,throw a few mustard seeds and fenugreek seeds(methi)and place the sliced colocasia pieces,shallow fry lightly browning on both sides adding required oil or till crunchy (as per choice)
Serve along with white rice and dali thoy.

Storing pathrado for future use-
With a knife cut pathrado rolls  into slices and store in a Ziploc pouch and store them in a freezer.
Serve whenever desired either by re-heating in a microwave or roasting on a griddle.
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