Pathrado

Pathrado is a famous Konkani dish which is made with colocassia leaves.

Ingredients to make Pathrado

Pathrado/ colocasia leaves- 15-20

1 ¼ th cups white rice

1 cup of coconut or half coconut scraped

Hing/Asafoetida a peanut sized ball / if using powder use 1/4^th tsp

Tamarind a small lemon sized

Byadgi chilli -10-12(or according to spice level) if using round chilli then you can reduce the number

Salt to taste

Procedure:

Wash the leaves and remove the thick vein behind the leaf and drain out the water completely. Dry it on a clean towel for half n hour. Soak the rice for 2-3 hours.

Now let’s grind the masala: Drain the rice water then grind the soaked rice along with grated coconut, hing, red chilli, tamarind and salt. Use a little amount of water while grinding. The masolu/masala should be a thick and fine. Transfer it to a bowl and then add asafoetida and mix well. Masolu/masala is ready.

Let’s assemble pathrado -

Take a big pathrado/colocasia leaf as the base and the lower part of the leaf should be facing you, as shown below.

Smear a good amount of masala as shown below.

Now place one more leaf on it as shown below.

Smear the masala on this leaf as done earlier.

Now repeat the same process as above for the remaining leaves (the size of the leaves vary and hence try to spread the leaves evenly, the leaves vary fro 5 if big or 10 if small).

Fold the stacked leaves and apply masala as shown below.

Fold the leaves on either sides as shown below.

Now slowly start rolling it from one end.

See that the leaves should be intact and roll it as tight as possible. Continue rolling till you reach the other end.

This is how it looks at the end. We got two rolls.

Let’s steam it

Heat a steamer with enough water.

This is called Pedavan in Konkani.

Keep a plate ready that fits inside the steamer.

There are two options. You can either steam the whole rolls as it is cut it into circular discs. Steaming it whole might look easy but isn’t easy to handle when steamed.