Colocasia leaves also known as Taro leaves are rolled with spices and steamed. A delicacy from the kitchens of South Canara, Karnataka.
Time Required: 45 Minutes + Soaking Time
Ingredients:
10 – 12 Kesuvina Yele / Colocasia Leaves
5 – 6 Guntur Red Chilies
4 – 6 Byadagi Red Chilies
1tbsp Jeera / Cumin Seeds
3 tbsp Coriander Seeds
Half Coconut Grated
1tsp Menthya / Fenugreek Seeds
2 Lemon sized balls Tamarind, Soaked in water
1 Cup Raw Rice
One small piece of Jaggery
2tsp Oil
Oil for shallow frying
Salt to taste
Method:
Soak Rice for 4 to 5 hours. Heat 2tsp Oil and fry Red Chilies, Menthya, Coriander Seeds and Jeera. Grind these along with the Tamarind pulp, Jaggery, and Salt. Grind Rice and Coconut to a paste. Add the masala and grind again.
Wash the leaves and turn it upside down.
Remove the thick midribs using a knife.
Apply the masala paste all over the leaf evenly.
Place another leaf over this and apply the masala paste.
Repeat the procedure for 4 to 5 leaves.
First fold the leaves from the sides and then roll the leaf up to form a bundle.
Steam the rolls for 10 to 12 minutes.
Remove and let it cool.
Cut the rolls into thick roundels.
Heat a Tava and grease with Oil. Place the Pathrode roundels and shallow fry on both sides until crisp.
Tasty, tangy, spicy Pathrode is ready to serve!
