Patrode

Patrode is a dish made in coastal areas of the Karnataka state in India. It is popular among natives of Dakshina Kannada and Udupi district. It is made of Colocasia leaves which are abundantly available in gardens. Generally thinner leaves are used for this purpose.

Cooking Method

A spicy batter is made by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves, which are rolled and steamed. Add a generous amount of tamarind, as a small amount may cause itching of the tongue or throat.

The steamed rolls are then sliced.

Patrode is served in different ways.

1. Common Method:

The steamed slices are spread with coconut oil or ghee or honey & eaten.

2. Patrode Masala

The slices are again cooked with a chilli based gravy

3. Patrode Idli

This a slight variant of the above two. Instead of smearing the batter on the leaves, the leaves are chopped & mixed into the batter. The paste is then poured into idli makers & steam cooked. They are then taken out smeared with coconut oil or ghee & then eaten. Patrode idlis are eaten without any chutney or sambhar.

Precautions

One should take care patrode is cooked thoroughly. Eating partially cooked patrode may cause itching in the throat which may last for a few hours. Its better to use coconut oil or ghee on the slices to avoid itching in the throat. An immediate remedy to the itching would be to drink sour buttermilk/curd immediately once the itching starts. This may not be required if the slices are further cooked with gravy.

External links

* http://www.aayisrecipes.com/2006/06/06/pathrado-or-pathrode/
* http://www.bawarchi.com/contribution/contrib2243.html