Patrode

Patrode

Patrode is a unique , much loved dish from Udipi- Mangalore region. It is made from colocasia leaves(Arabi ka patta) with flavouring spices, rice, coconut and jaggery. Colocasia leaves are abundantly available during rainy season.
                                                                       

Ingredients:
2 cups rice
12 medium size colocasia leaves
1 table spoon methi seeds
1 table spoon coriander seeds
10 dry badge chilies
1 table spoon jaggery

One lemon size tamarind

1 cup grated fresh coconut

2 table spoon fresh grated coconut for granishing
1 tea spoon haldi
1 tea spoon mustard seeds
2 strands curry leaves
1 tea spoon urad dal
1/4 tea spoon hinge

3 table spoon coconut oil/vegetable oil

Preparation:

Soak rice with methi seeds for three hours

Wash and remove the veins from the coclocasia leaves

Grind the soaked rice with coconut, salt, haldi, coconut , jaggery, coriander seeds, and tamarind to a fine paste adding water.

                                                                        

                                                                  

• Place a big leaf upside down on a flat surface and spread the ground masala on the leaf
• Keep the second leaf on the top of the first leaf and again spread evenly the masala
• Continue this process for 6 leaves

                                                                     

• Fold the leaves from the sides and apply the masala 

                                                                       

• Start rolling the leaves from the bottom

                                                                             

                                                               

 

• Follow the same procedure for the remaining 6 leaves
• Put the two rolls on to a cooker pan and steam for 12 minutes without putting on the weight.

                                                                           

 

 

Method 1:

• Cool and transfer the cooked rolls on to a cutting board and cut into small pieces with a sharp knife

                                                                            

• Heat oil in a pan and add mustard, curry leaves, urad dal, hing.
• When mustard splits add the chopped rolls and mix well for 5 minutes
• Put off the flame and garnish with fresh coconut gratings

                                                                        

Method 2:

• After the rolls get cooled cut them into circular discs
• Heat a tava and put the cut discs on to the tava

                                                                             

• Spread oil evenly on the discs, cover and cook on both sides till golden brown.