Pathrode | Steamed Colocasia leaves | Alu Vadi
Pathrode is prepared from Colocasia leaves by applying a generous batter prepared from Rice and Coconut and few other flavoring ingredients and then steam cooked.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Colocasia Leaves – 8
- Oil for shallow frying if using
To Grind:
- Idli Rice – 1 cup
- Grated Coconut – ¼ cup
- Coriander Seeds – 2 tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli – 6nos
- Tamarind – small amla sized
- Jaggery – roughly 1 tbsp
- Salt as needed
Instructions
- Soak Idli Rice for a minimum of 3-4 hours. After soaking in a blended add-in Idli rice along with the other ingredients mentioned in the To Grind section.
- Grind along with little water, The batter should be of Idli batter consistency. If it is too runny it may not stick to the leaves. Now take the Colocasia leaves. Wash it really well and pat it to dry with a kitchen towel. Make sure the stem of the leaves are removed as it might induce an itching in the throat.
- Take a leaf apply the ground batter to the leaf fully as shown in the pic. After applying take another leaf and repeat the same process. Stack 4 leaves. And apply the batter for each leaf.
- Now fold the leaf on one side and then on the other side and start rolling the leaf.
- Roll the leaves fully. In a Steamer, steam cook the rolled leaves for about 1 hour or 1 hour 10 mins.Don’t compromise in the cooking time as, if not cooked fully it might itch the throat while eating.
- Allow it to cool down and then slice the cooked Pathrode. Heat a pan with oil for shallow frying.
- Now add the sliced pathrode and shallow fry on both sides until crisp.
Notes
You can skip the shallow frying part if you don’t perfect, the sliced pathrode with shallow frying as such.
However shallow frying adds a nice flavor and taste.
Instead of shallow frying, one more method that is usually followed is tempering the steamed pathrode with a nice tadka.
Heat a pan with oil and then add mustard seeds Urad Dal, Dry Red Chilli and the Hing, Finally coconut and then add the steamed Pathrode slight mix and had.
Always use a sharp knife for slicing, else the pathrode might crumble.
However shallow frying adds a nice flavor and taste.
Instead of shallow frying, one more method that is usually followed is tempering the steamed pathrode with a nice tadka.
Heat a pan with oil and then add mustard seeds Urad Dal, Dry Red Chilli and the Hing, Finally coconut and then add the steamed Pathrode slight mix and had.
Always use a sharp knife for slicing, else the pathrode might crumble.
Tried this recipe?Mention @happietrio or tag #happietrio
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