Patrado is one such dish that every GSB household holds very dear to their heart. It is a very famous and a must have dish for many. It is usually made with a thick spicy batter made with rice and whole green moong bean or just whole green moong, lots of hing or asafoetida, chillies, tamarind and coconut. The batter is then smeared on the on the colacasia or taro leaves which are places upside down about a stack of 5 to 6 leaves and then tightly rolled into pinwheels and steamed. Some people use slightly different masala and I believe each region in South Kanara has its own recipe. Regardless, it is one of the most loved dishes. It is usually served with coconut oil drizzled on top along side rice and dalitoy. The best comfort food ever.
My mom adds a little bit of jaggery and it really balances the flavor well. Some people do not and it is completely optional. I steam the in a pressure cooker so I will be sharing the recipe I use.
Some colcasia leaves cause itchiness or stinging sensation in the mouth after eating. It is because of the colacasia or taro leaves contain calcium oxalate crystal that causes the irritation. So it is always better to use colacasia leaves that are tender.
Here is the recipe for pathrado that my mum makes.
Ingredients:
25 to 30 Tender Colcasia leaves, washed and cleaned
1 cup rice (i use the long grain rice that is available in the grocery stores here in the US)
1 cup whole green moong
Pea sized asafoetida. If using dry then 1/2 tsp
6 to 7 Byadgi red chillies, lightly toasted in oil
6 guntur red chillies lightly toasted in oil (spicy variety)
3/4 cup freshly grated coconut
Lemon sized tamarind
Salt to taste
1 tsp jaggery (optional)
Steaming pathrado:
3 tsp coconut oil
1/4 tsp methi/fenugreek seeds
Method:
1. Soak the rice and moong bean for about 4 hours or so. Once soaked, wash the rice and moong well in at least 4 to 5 changes of water, drain and set aside.
2. Wash and remove the stems of the colacasia leaves. Also, remove the thick veins present on the back of the leaf carefully.
3. In a blender jar, add the tamarind, hing/asafoetida, jaggery, red chillies, salt and coconut and blend well. You can add a little water to make a masala to make it smooth. Now add the drained rice and moong and grind it until it is not very smooth but still a bit coarse. (like idly rava texture). Check the sakr and spice level at this point and make sure it is right. If its not very spicy, you can add a little red chilli powder and mix well. The masala should be spicy. Set the masala aside in a bowl.
4. On a clean countertop or a flat surface, place the biggest leaf upside down and apply the masala thinly all over. Place the another leaf on top and repeat the process. You can stack about 5 to 6 leaves and then fold the sides and start rolling the leaves and make thick rolls. If the rolls are took big then you can carefully cut it in half.
5. Take a pressure cooker and heat about 2 to 3 tsp coconut oil or any cooking oil. Once hot, add the methi seeds. Roast it for a minute. Place the rolls in the pan and add the remaining masala and about 3/4 cup water. Cover the lid and cook for up to 3 whistles. When the steam relaeses naturally, remove the lid and you can serve it hot with a spoon of coconut oil on top.
OR you can use your idly steamer and steam the rolls for about 25 to 30 mins until it is well cooked.NOTE: If there is a lot of masala left, then we make sanna polo which is another yummy dish loved by many. We usually add chopped onions, cabbage or methi leaves, drum stick leaves and spread on a griddle and make pancakes (I will do a blog post for this separately).
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