Ratheesh KrishnaVadhyar's Journal -
|Making of Pathrodo|
Pathrodo is my favorite food item and this time during my vacation, I photographed the steps in making it :-)
First we need colocasia leaves.
These grow in plenty and can be seen almost everywhere in Kerala.
The leaves are processed to remove their stems, and then washed in water.
Batter is prepared by grinding a mixture of rice, turmeric, tamarind, coconut pieces, dry chillies, asafetida and salt.
The batter is applied on the processed leaves.
Such 5-6 leaves are stacked on top of each other and then rolled together to form a cylindrical shape.
The pathrodo rolls are cooked in steam (preferably on wood-fire) for around 60 minutes and then taken out.
The aroma of pathrodo might have spread everywhere by then.
Pathrodo is cut into small pieces and served hot.
It will taste delicious when mixed with coconut oil.
Note: I am not sure whether all types of colocasia leaves are edible or not. Besides, the leaves may give an itching sensation if they are not properly cooked. It would be good to do any experiment only under proper guidance :-)
I've never heard of this dish, though I'm a Mallu. :((
Its not a Mallu dish, Its a Konkani dish :-)
Absolutely right. A konkani delicacy! Manashi just craves pathrodo. Even here in the US, we plant the bulbs in the spring and by late summer we will have a steady harvest of pathrodo leaves. Yumm! At home, aiee cuts it into slices and drips cocout oils. Manashi likes to sautee the whole roll with coconut oil and sesame seeds. Either way! Yumm.
I see the open flame, is that still common or was it special just for this dish?
Also: please consider posting on "indiaphotoalbum"
Yes, we also fry pathrodo and it tastes even better then. I have also tasted pathrodo bajji (that is pathrodo dipped in channa powder mix and fried in oil) and pathrodo upma :-) And pathrodo always goes well with oil that is previously used for frying papad.
We still cook in wood-fire at our home occasionally.
I have posted it on indiaphotoalbum as well :-)
*need to check status of our pathrodo bulbs*
I never knew we could eat these colocasia leaves. They grow all over my father's yard. We call them 'elephant ears'. Had I known this I would have tried it. They are a very common plant in Florida. Some people have tried to eat the bulbs but they have to be cooked at a certain temperature, not too high or too low, where they can make one very ill*. At least, this is what I have heard. Still, it's good to know we can eat the leaves. If I ever prepare this at home, I'll let you know what I think.
***Please, lj reader, unless you know about the safety of colocasia bulbs I do not recommend eating them.
There are numerous varieties of colocasia plants that are seen in Kerala. I know that at least three types are edible, including one with red dot marks in the leaves. But, as you said, the type at your place may not be edible and I wont suggest you to experiment with it :-)
Even these edible types may give an itching sensation if they are not properly cooked (It doesn't cause any harm, though). The exact proposition of the ingredients in the batter is also a very critical factor in making pathrodo a success. So, I would not recommend anyone to try preparing this unless there is some experienced person to guide ;-))
I will add this note in the post as well.
|Date:||February 16th, 2006 02:22 pm (UTC)|| |
good work Ratheesh mamu.
You are doing a good job by popularising pathrodo. It is not only delicious but also is a very nutritious food. It contains lot of iron and vitamins. It is also good for your intestines,thanks to its rich fibre content. Above all it is very economical and easy to prepare.
Ratheesh, you give recipe and photos of other popular Konkani dishes like Undi, Hittu,therya bajji, maskaet, Ambett etc Let other people also experience the variety and richness of Konkani cusine.
Aswath & Surya
Eventhough I've had this Pathrodo a couple of times at my friend's house, I never knew the steps involved in making this dish. Thanks for the pictorial illustration..:)
My grandma makes thoran with the stems of colocasia and they're really good too.
I've seen a similar snack like the pathrodo in the greek restaurants here, but they're made of grape leaves.
Interesting... I'll try the recipe sometime.
|Date:||October 31st, 2006 06:05 pm (UTC)|| |
Excellent looking dish!! Thank you!!
|Date:||November 1st, 2006 05:38 am (UTC)|| |
Hello Ratheesh, I am very glad to see the way you have described to make one of my favorite konkani delicasy, it looks really yummy. I included your link in my blogging website www.rvkitchentreats.blogspot.com ....just wanted to tell u- Keep up the good work.
|Date:||March 22nd, 2009 10:53 am (UTC)|| |
It would be advisible to cook the item for at least 1 hour that u r safe from the "itching horror".
|Date:||March 22nd, 2009 11:15 am (UTC)|| |
cooking for more than an hour is better for your "health".
That's right. Sometime back, my mother read this writeup and told me that "you should have mentioned to cook for 1 hour. If for 20 minutes, people who try out that would end up spending the day cursing you" :). I had forgotten to make the correction, made it now. Thanks!
|Date:||May 22nd, 2010 06:22 pm (UTC)|| |
I usually after cooling it from the steamer. cut this into bite piece pieces thay yo u can pick up with your fork. saute 1/2 onion, 2 green chilis chopped finely and grated ginger and 1 cup of coconut grated. saute this for 2-3 minutes and add the pathrade pieces and then garnish with alot of chopped cilantro. Great presentation. Enjoy. i make every week with one of the greens that available here in USA and enjoy this .