Pathrodo is a very popular dish among the Konkani people. This is made from colocasia leaves and we find many varieties of these leaves. I normally use 2 varieties, one is Madarasi leaves, they are the thick variety. I had prepared Pathrodo with this variety. My friend Rani had brought some leaves for me, a few days back. Another one is Terepaan, which grow wildly during the rainy seasons. They are thin leaves compare to Madarasi colocasia leaves.
Patrodo is prepared in different ways. I like it with just rice, my mom uses green gram and rice; some use gram flour...etc....
I must say the Konkani people die for this Patrodo....even I :P....:)
WHAT YOU NEED:
Colocasia leaves, tender ones - 12- 15 (medium size)
Raw rice - 3/4 cup
Coconut - 1/2, grated
Dry red chilly - 12-14
Asafoetida - size of kabuli chana
Bilimbis - 8-9 or Tamarind - size of a small lemon
Salt - to taste
HOW TO MAKE :
Wash rice and soak for an hour. Drain.
Wash colocasia leaves, remove its stem and thick part of the nerves.
Grind rice, grated coconut, bilimbis or tamarind, asafoetida, dry red chillys, salt and little water to make a little rough masala.
Now on the kitchen slab keep a colocasia leaf upside down and apply a thin layer of masala on the back side of the leaf. Place another leaf over it and apply the masala. So keep 6-7 leaves and apply masala one after another.
Now fold sides and roll tightly to form a cylindrical roll.
Make another roll the same way.
Cut in 3-4" pieces and place in a flat vessel.
Steam the Patrodo pieces in a cooker or Idli maker for half an hour.
Serve Patrodo as a side dish with coconut oil.
Patrodo is prepared in different ways. I like it with just rice, my mom uses green gram and rice; some use gram flour...etc....
I must say the Konkani people die for this Patrodo....even I :P....:)
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| STEAMED PATRODO! |
WHAT YOU NEED:
Colocasia leaves, tender ones - 12- 15 (medium size)
Raw rice - 3/4 cup
Coconut - 1/2, grated
Dry red chilly - 12-14
Asafoetida - size of kabuli chana
Bilimbis - 8-9 or Tamarind - size of a small lemon
Salt - to taste
 |
| COLOCASIA LEAVES... |
HOW TO MAKE :
Wash rice and soak for an hour. Drain.
Wash colocasia leaves, remove its stem and thick part of the nerves.
Grind rice, grated coconut, bilimbis or tamarind, asafoetida, dry red chillys, salt and little water to make a little rough masala.
 |
| READY TO APPLY THE MASALA OVER THE LEAF.... |
 |
| HERE THE MASALA IS APPLIED EVENLY.... |
Now on the kitchen slab keep a colocasia leaf upside down and apply a thin layer of masala on the back side of the leaf. Place another leaf over it and apply the masala. So keep 6-7 leaves and apply masala one after another.
 |
| SIDES ARE FOLDED... |
 |
| ROLLED ..... |
Now fold sides and roll tightly to form a cylindrical roll.
Make another roll the same way.
 |
| CUT IN PIECES AND READY TO STEAM..... |
Cut in 3-4" pieces and place in a flat vessel.
Steam the Patrodo pieces in a cooker or Idli maker for half an hour.
Serve Patrodo as a side dish with coconut oil.
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