Monday, September 22, 2008

Going Green with Pathrado

Pathrado an integral part of the traditional Konkani cuisine. Each one has different recipe to make this steamed dish. At my mom's place we generally make this spicy which has a strong aroma of Asafoetida where as at my in laws place it is generally made less spicy and more sweet. My Pijjamma (Great grandmother) used to always say " Tikkak hingu ani godshek elu" loosely meaning that for spicy dish it shud be the aroma of Hing(Asafoetida) and for sweets the aroma of Cardomom powder. It holds so true.
Back at home whenever we had our relatives (cousins,Uncles,aunts) visiting us the only request amma would get was to make Pathrado. Her pathrados come out very soft and just melt in the mouth kind but also spicy. The Pathados that my MIL makes come out really neat firm but soft to eat. They come out perfect shape to cut and also fry. I will post her recipe too sometime. Now coming to amma's recipe
What's needed:
A bunch of Colocasia leaves or Taro leaves
1/2 measure (Pav) skinned Green gram
1 fistful of Chana Dal (optional)
1 fistful of Rice (Sonamasuri or any white rice will do)
25 - 30 red chilli (Reduce if you do not like spicy)
1 Amla sized Jaggery
1 Lemon sized Tamarind
1 small coconut grated
Salt to taste
1) Soak green gram + rice + chana dal for atleast 4 hours. Clean the Leaves and remove the strong veins using a knife. This process usually leaves our hand itchy. If you feel your hands itchy apply coconut oil or tamarind juice.

2) Grind soaked dals and rice into paste. When it is almost done add grated coconut + red chillies + Tamarind. When it turns into smooth paste add Hing and salt.

3) Fill the steamer with required amount of water and let it heat. 
4) When the steamer is getting ready Take one leaf and apply the paste over it completely.

4-A) Place another leaf over that and again apply paste. 
4-B) Do this until you have a layer of ten leaves.
4-C) Slowly fold one side of the layer and then another and start rolling from the bottom into a loaf.

5) Proceed in similar fashion until all leaves are used up.Cut the loaf and place it in the steamer.

Steam until done ( The colour of the leaf turns from bright green to brownish green). Usually takes 30-40 mins. A knife inserted should come out clean.

Serve hot with coconut oil as a side to rice with Dalithoy.
These snaps were clicked at my home back in India. My Brother clicked them so that Icould make a post about it.  We do not get these leaves here. Some say that Malabar spinach (Vaali) can be used instead of Colocasia leaves. I have not tried it myself. Will definitely try it and let you know. 

Variation: Sometimes my mom makes phanna pathrado instead of steaming. Heat oil in a kadahi.Prepare a seasoning from 1 tsp mustard seeds, 1/2 tsp Urad Dal, 1/2 tsp methi seeds , few curry leaves,2 red chilli's torn. Place the uncooked loaf in this seasoning and pour little water and very little salt. (The Loaf already has salt remember). Cook covered until done on medium flame. It needs a little more oil compared to normal stirfry. Keep checking to avoid it from sticking to the bottom. Also keep turning it around to ensure uniform cooking. Serve hot.

1) LeftOver Pathrado can be cut into disks and shallow fried on hot tawa to make it crisy. 
2) Pathrade Upkari:
Roughly chopped Pathrado
1 medium onion chopped
1/2 tsp mustard seeds
1/4 tsp urad dal
1 red chilli torn
1 tbsp grated coconut
salt to taste
1) Heat oil. Heat oil add mustard. When it starts spluttering add Urad dal fry until pink. Add red chilli fry it and add add onions and salt. Fry until it turns pink. Add chopped Pathrado. Mix well and fry. Garnish with grated coconut. Mix and serve hot.

A rather lengthy and tasty post!!

Finally, I am sending this Pathrado over to Deepa who is hosting "RCI:Konkan" Which is on till Sept 25.

Update: Sabithakka, Who has been constantly reading my blog has added two more ways to relish the leftover Pathrado. In her words
"Instead of Mustard seasoning you can try garlic-red chilli pieces seasoning & grated coconut. 
To shallow fry patrade, mix rice flour, chilli powder & hing powder, smear to the patrade rounds(?)/pieces and shallow fry on tava. This makes the patrade phodi crispy."

Thank you Sabithakka :)


Sabitha said...

Dear Ujwal,
Nice to see your recipes.
one more patrade upkari i would like to write here.
Instead of Mustard seasoning you can try garlic-red chilli pieces seasoning & grated coconut.
To shallow fry patrade, mix rice flour, chilli powder & hing powder, smear to the patrade rounds(?)/pieces and shallow fry on tava. This makes the patrade phodi crispy.
-Happy blogging.

ST said...

Pathrado looks delicious and very tasty. My Mom use to make it.

Anonymous said...

hi ujwal, patrado polono makka thonna uddha ayle - Archu Parchu

Pravs said...

Never had this..but looks delicious.

karuna said...

wowowo, tht is a lot of work. but looks delicious. i guess i will jsut come over to ure place to taste it.....hehehehehhe.
and thanks for letting me knw that u tried the desi french toast. i am glad ure hubby loved it.

Srikitchen said...

wow! tempting pics! new recipe for me and u have explained well!

Uj said...

Thank you all for your feedback

Karuna, Sure you can drop by anytime once I am back in India because I dont get the leaves here. But if I try with malabar spinach and it comes out good then you are welcome anytime. i would love to have a guest

Thanks for suggesting few more alternatives. Will update the post!

Unknown said...

I love this recipe and thanks for sharing.

Thanks for stopping by and it is nice to know that u live in Shanghai.