Gujarati Patra, Classic Konkani Patravade, or Patrado. Mangalorean specialty pathrade, Parsi Patrel, Pataude of Uttar Pradesh, Alu Vadi of Maharashtra, Bihari Patode, Tamil Nādu’s Sembu Elai Surul/Usili…..Colocasia leaves (called Alwache Kolay in Konkani, Arbi in Hindi, Alu in Marathi, and Sembu in Tamil) form the basis of all these delicious creations. A monsoon delicacy it is the method of preparation of this Colocasia leaf-based dish remains by and large the same across the country. It’s the batter that is applied to it that has variations to it.
The Mangalorean version is a laborious one made with shredded Colocasia leaves and rice and black gram paste spiced subtly and spread onto teak leaves in a thick layer. It is then packed and tied tightly and steamed. The resultant cakes are sliced, coated with a chilli-salt-vinegar paste called Meet-Mirsang, an essential ingredient of a Mangalorean kitchen, and pan fried. Alternatively, they also add it to meat gravies making it a one-pot meal.
In this recipe, I have included the ingredients of the Mangalore pathrade but in place of shredded leaves, I have smeared the paste on the Colocasia leaves and steamed them followed by pan frying. patrade /patode /patrel/patravada /pataude /alu vadi whatever be the name it definitely makes an indulgent treat.
Ingredients for Mangalorean Pathrade Recipe:
- Idly Rice 2 cups
- Tamarind 1 Lemon Sized
- Jaggery 2 Lemon Sized
- Red Chillies 6
- Coconut 1 Cup Grated
- Cumin 1 Tsp
- Coriander Seeds 2 Tsp
- Turmeric Powder 1/2 Tsp
- Salt 1 Tsp
Preparation Method for Mangalorean Pathrade:
- Wash, soak, and grind all the ingredients to a smooth but thick batter.
- Take the Colocasia leaf, wash and remove the thick vein if present. Smear the batter to a one- inch thickness and roll tightly.
- Steam the rolls.
- Cool and cut into slices.
- The slices can be deep-fried or pan-fried before serving.
NOTE
- The ground batter should be thick and smooth such that it stays well on the leaf.
- Grind the ingredients with very little water.
- After pan frying, temper the rolls with asafoetida and sesame.
Mangalorean Pathrade Recipe is Ready 🙂
