Pathrode
Colocasia leaves smeared with spicy rice paste, rolled and steamed.
About this dish
A nutritional powerhouse from the Konkan and Coastal Karnataka belt, Pathrode uses Colocasia (Taro) leaves which grow abundantly during the rains. The leaves can cause itchiness if not processed correctly, which is why tamarind is used generously to neutralize the calcium oxalate crystals. It is a labor-intensive dish, often made for special family gatherings.
Ingredients
Leaf Preparation
- 12-15 Medium Colocasia leaves (Kesuvina ele)
- 1 tablespoon Oil for greasing
Spice Paste (Masala)
- 1 cup Raw rice, soaked for 4 hours
- 1 cup Grated fresh coconut
- 8-10 Dried Byadagi red chilies
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 large lemon-sized ball of Tamarind
- 3 tablespoons Jaggery
- 1 teaspoon Salt
- 1 pinch Asafoetida
Method
- 1
Clean the Leaves
Wash the colocasia leaves thoroughly. Use a sharp knife to carefully shave off the thick veins (midribs) from the back of each leaf. This makes the leaves flexible for rolling and reduces the 'itchy' sensation.
- 2
Prepare the Masala
Drain the soaked rice. Grind it with coconut, red chilies, coriander seeds, cumin, turmeric, tamarind, jaggery, salt, and hing. Add very little water; the paste must be thick and spreadable, similar to a soft chutney.
- 3
Layering the Leaves
Place the largest leaf on a clean flat surface, vein-side up. Spread a thin, even layer of the masala paste across the entire surface of the leaf.
- 4
Build the Stack
Place a second, slightly smaller leaf on top of the first. Apply another layer of paste. Repeat this for 4-5 leaves, stacking them from largest to smallest. This creates the internal layers of the dish.
- 5
Folding and Rolling
Fold in the sides of the leaf stack towards the center to create a rectangular shape. Apply a little paste on the folds. Roll the stack tightly from bottom to top into a firm log (like a Swiss roll).
- 6
Secure the Roll
Apply a final thin layer of paste to the seam to seal the roll. You can tie it gently with a clean kitchen twine if it feels loose, though a well-rolled log usually stays together.
- 7
Steaming
Place the rolls in a steamer or idli cooker. Steam on medium-high heat for 30-40 minutes. It is vital to cook them thoroughly to ensure the leaves are completely safe to eat and no longer cause throat irritation.
- 8
Cool and Slice
Remove the rolls and let them cool completely for at least 20 minutes. This firms up the structure. Slice the log into 1/2 inch thick rounds, revealing the beautiful spiral pattern.
- 9
Optional Pan-Fry
While steamed pathrode is delicious, many prefer to shallow fry the slices in coconut oil on a tawa until the edges are crispy and golden. This adds a wonderful texture.
Notes & variations
- Do not skimp on tamarind; it is essential to neutralize the leaves' natural irritants.
- Store steamed rolls in the fridge for up to 5 days; slice and fry as needed.
- You can chop the leaves and mix with the paste to make 'Pathrode Upkari' (stir-fry) if rolling is too difficult.
- Select young, tender leaves with green stems if possible, as they are less fibrous.
Serve with
Serve hot with a generous drizzle of fresh coconut oil or with a sweet coconut milk dip.
Cook's note
Wear gloves or oil your hands while handling raw colocasia leaves if you have sensitive skin.