Pathrode - Udupi delicacy

Ingredients:

8 Colocasia or patra leaves/Collard greens or a small cabbage
1 cup idly rice – soaked in water

Hesarubele – 4 spoons – soaked in water

Kadlebele – 4 spoons – soaked in water
2 spoon coriander seeds
1 spoon jeera seeds
1/2 spoon methi seeds
1 cup shredded coconut
tamarind paste
Jaggery - small piece
red dried chilles –according to taste, I use 6 or so

salt to taste

Method: 

1.  Soak idly rice overnight (or at least 6 hours).

2.  Grind idly rice along with hesarubele, kadlebele, coriander seeds, jeera seeds, methi seeds, dried red chilles, tamarind, jaggery, salt and water. Don't make it too watery. The consistency should be of thick batter. Now the spicy masala is ready.

3.  Wash leaves properly and pat it dry.  I wipe the leaves with vinegar since I read that the vinegar takes away the itchiness.

4.  Remove veins of patra leaves with a knife.  This will help speed up cooking time and make it less itchy.

5.  Apply a layer of masala on the leaf. Keep another leaf on the first leaf and repeat till you have 3 or 4 leaf stacked. Now roll them. Make sure you apply masala when you roll them and apply batter on top as well.

6.  Once nicely rolled, put them in a steamer and steamed it for at least 15 minutes.

7.  Cool down before cutting it into long pieces.

8.  You can either cut this into pieces and add vagarne and eat it or pan fry cut round pieces on an iron skillet. 

9.  If using cabbage, chop cabbage and mix with the rice and masala paste, steam in a cooker (like you would with idli’s), chop after it is cooled, add vagarne and mix it all up.

Enjoy!

Note/Tip:

Pathrode is a popular delicacy in Udupi prepared using Taro or Colocasia leaves.  Colocasia is notorious if not grown in full sunlight can be highly itchy.   When my mom prepared pathrode, we would wait for her to eat and give us the verdict I fit was itchy or not before we ate.  Since we don’t get Taro leaves here, you can substitute with cabbage.