Pathrodo ( An all time favourite dish in Konkani Cuisine )
Posted Nov 29 2008 10:58am
Pathrodo ( or Pathravada – which literally means “ cake made from leaves” / Chembilappam in Malayalam ) is an all time favorite dish in Konkani community ( mostly in Goud Saraswath Brahmins – some of them jokingly calls it “Kuladevatha” – so to show its importance ). It’s made with ‘’ Colocasia ‘’( Chembila ) leaves.
My husband too is a great fan of ‘’ Pathrodo’’. The leaves – which form the base for Pathrodo are ( known in Konkani as Pathrodya paan) easily available in Kerala along the banks of rivers, rivulets and ponds and also along the side bunds of paddy fields. The leaves are best when they are in medium maturity ( neither tender, nor fully mature) and when the plant is standing in water ( else Pathrodo will leave an itchy feeling in the throat / mouth as an after taste). They are very difficult to find in Chennai.
To make the best “Pathrodo”, one has to plan it a couple of days in advance. The bunch of green leaves should be wrapped in a plastic packet with out folding the leaves (away from direct sunlight) - for a couple of days. Ideally – the leaves should be used for making “Pathrodo” only on the 3rd day from cutting / plucking the leaves. This is to allow the sap of the leaves to dry – as the sap is very itchy.
Remove the thick stems and nerves from the Colocasia leaves ( you can find lots of main nerves and sub nerves in the back side of Colocasia leaves ) and wash the leaves well. Wipe with kitchen towel and keep aside. You can starts this process early – a couple of leaves a time – when ever you find time.
Carambola ( Star fruit/kermbel)
You will need
Colocasia leaves – 12 large ( stems / nerves removed as above). Boiled rice – 2 cups Silky raw rice – 1 cup Grated coconut – ½ coconut grated Red chilli- 10 ( more - if one wants a spicy Pathrodo) Turmeric powder- 1 teaspoon Asafoetida ( hing ) – ¼ teaspoon Star fruit ( Carambola ) – 3 big fruits ( it reduces the itching of the Colocasia leaves ), chopped finely ( most preferred). Or Tamarind paste- 2 tablespoon Or Tamarind juice – 1 cup Salt to taste
Step - 1
Making batter ( You can use mixer / Grinder )
Grind rice, grated coconut, star fruit / tamarind pulp / tamarind juice, red chillies and turmeric powder and salt. Batter consistency is slightly courser than the ‘’ Idli ‘’ batter and not very smooth. Just like ‘’ Rawa ‘’. Add hing and transfer this batter to another vessel.
Step – 2
Spread a plasic sheet or banana leaves on kitchen platform. Place a leaf with face down ( de-veined portion up). Apply a thin layer of the prepared batter on the back side of the Colocasia leaf. Place another leaf over it and apply batter . Repeat with the third and fourth leaf. Fold sides and roll to form a cylindrical roll. Tie this roll with ‘’ cotton thread or vazha naaru “. Similarly prepare 2 more rolls with the remaining batter.
Step - 3
Place the rolls in pressure cooker or a ‘’ pedavan “’ and steam. If you’re using a pressure cooker , steam for 30 – 35 minutes ( 2 rolls at a time ) or in ‘’ pedavan it may take 45 minutes to 1 hour or till done.
Pathrodo can be directly consumed. Dip Pathrodo in a dash of Coconut oil to give it a special taste. The oil will also help in reducing the itchy effect – if any.
There are various alternate ways to eat Pathrodo:
When the Pathrodo has cooled, cut into slices ( just like cake slices); shallow fry these slices in a non- stick frying pan with a few drops of oil ( preferably Coconut oil) applied to the sides. That’s “Pathrodo bajjillo….”.
Pathrodya Upma – Crush Pathrodo into smaller pieces. Heat a little oil in a frying pan. Season mustard seeds in oil till crackle. Add the crushed pieces of Pathrodo and cook in a very low flame till done.
Pathrodya Gassi : - Some of my friends have consumed this as “Gassi” also – adding Pathrodo cubes in “ Dheevi Gassi” – instead of vegitable cuts.