Subscribe to RSSPathrado or pathrode
‘Pathrado’ is one of my all time favourite dish. I remember writing ‘pathrado’ in the ‘favourite food’ column of autograph books which were circulated during our college days (’autograph books’ are little books having columns as ‘name’, ‘address’, ‘phone number’, ‘favourite actor’, ‘favourite actress’, ‘favourite food’ etc etc. In college days, everyone had a autograph book, those were circulated to all the friends during the final year. Those were funny 
).
Pathrado is usually prepared using ‘colocasia‘ leaves usually grown in the garden during Monsoon. Few of these leaves are very very itchy. So one should be very careful while using these leaves (I am yet to master the skill of picking up the right leaves from the garden), if you are buying them in the market, don’t worry about itchy leaves. The shop keepers/farmers would have selected the right one :).
I prepared the pathrado with ‘Collard greens‘, thanks ‘Vee‘ for that innovative idea (Inspired by Vee, I tried making Pathrado with lettuce here. Soon I came to know, thats the biggest mistake in my entire life. I had to throw everything in the dust bin and it was after all the effort of almost one hour 
). I could find Collard greens at one store after searching for almost 2 months. Priya had blogged about ‘alu wadi/pan wadi‘ a few days back.
Pathrode, rice and ankre tambli is the tastiest and very healthy combination I have ever had.
Ingredinets:
Colocasia/Collard greens 5
Coconut 3/4 cup
Toor daal 1/4 cup
Rice 1 tbl spn
Urad daal 1 tea spn
Coriander seeds 1/2 tea spn
Jaggery 1 tea spn
Red chillies 4-5
Tamarind 1/2 tea spn
Oil 1 tea spn
Salt
Method:
Soak toor daal in water for about half an hour.
Heat oil and fry urad daa and coriander seeds. Grind them with coconut, rice, soaked daal, tamarind, jaggery and salt without adding water (if required, add very little water).
Remove the thick veins of the leaves.
With the help of pestle, slightly crush all the veins(this makes rollong and cooking easier).
Apply a layer of masala on the leaf. Keep another leaf on te first leaf and repeat till all the leaves have a masala coating on them.
Roll them.
Cut with a sharp knife to thin rounds and arrange them in a vessel (preferably use the vessels that comes with cooker).
Steam them for around 15min (since I used the collard greens, I had to cook them for 20min to get the leaves completely cooked). Leave cooker/steamer for another 10min before taking out the patrado.
Serve with or without coconut oil.
Any left over pathrados are rolled in sooji rava and fried on the tava (since they become a bit hard when stored) before serving for the next meal, to make them soft and fresh.
Serves : 4
Preparation time : 50min
Hi Shilpa,
June 6th, 2006 at 10:19 amI have to try this recip eone day.Thanks for sharing this recipe in detail.
Vineela
This is my favourite dish from childhood. I thought this was a gujarati dish. Didn’t know other ppl make it too. We make same way wihtout coconut though. Lovely picture…will have to ask my mom to make it now.
June 6th, 2006 at 12:55 pmHi Shilpa,
June 6th, 2006 at 1:03 pmI also learnt this from my gujarathi friend. Very tasty one. Thanx for sharing,
shilpa looks yummy.
June 7th, 2006 at 6:49 ami knew.. this was on the cards..
this one is my fav.
June 7th, 2006 at 7:04 amthis recipe is haunting me…i am seeing this in too many blogs….i have to try it..
June 7th, 2006 at 9:10 pmLooks beautiful.
June 8th, 2006 at 1:52 amThanks all. Try it and you will fall in love with pathrado.
June 8th, 2006 at 8:40 amHi Shilpa… My mom makes this pathrade, steams it & then puts in the gravy with chicken… Its one of our family favourites…
June 8th, 2006 at 9:35 amTina. thats a new bit of information for me. Thanks for sharing.
June 8th, 2006 at 2:45 pmThank you so much for the detailed recipe. Will definitely try this.
June 9th, 2006 at 5:32 amYou can also use palak or cabbage if alu leaves are not available. I usually use palak, never tried with alu.
June 20th, 2006 at 2:52 amhello shilpa i wanna know in d ”patroda reipie” whether 2 use boiled or raw rie [sheeta]kindly rply also shilpa i wanted 2 know bout d ”pan pole” reipie
July 8th, 2006 at 10:33 amAnu, raw rice is used for pathrode. Just search for ’soyi polo’ in my site search box. It is called as ‘pan polo’ by some people..
July 8th, 2006 at 11:28 amThanks for this reciepe.
September 28th, 2006 at 10:25 amI was tired of eating sweet patra, at last I got the recipe for Patrode!
also thanks for adding photos, that will make things easier for first timers like me
Yummi Yummi Pathrode, other day my MIL prepared it, mouth watering.
September 29th, 2006 at 11:22 pmSince frozen ready-made pathrode is now available, I have not made this in a while, but will now your recipe has inspired me to do our amchigele version with collards greens and patrode paan. My mom also make this with large vaali paan…
October 31st, 2006 at 4:06 pmYou can prepare pathrode with Silverbeet leaves as well and they come out quite well.
November 8th, 2006 at 3:13 pmHi Shilpa, Thank you so much for this recipe, I made this and my husband and friends loved it, infact i told this to my cousin too and she too loved the taste when she made it, I have referred your website in my blog….hope u didnt mind?
March 13th, 2007 at 9:44 amRoopa, you are so sweet. Please refer this site to anyone you want. I will be more than happy to have more readers :). Thanks a lot dear.
March 13th, 2007 at 9:46 am[...] Pathrado/Pathrode/Patra with collards here and here. [...]
March 14th, 2007 at 7:30 pmWe made Pathrado and found out that after all the efforts, that the Patthrado’s were itchy. Is there anything that can be done to fix it? or it is too late and we just discard all of those
March 29th, 2007 at 6:19 pmGreat site and Great Recipes!!!
Mulder, you can’t do anything now. Many of the colocasia leaves are itchy. It is really difficult to find them out. I am sorry to know this.
March 29th, 2007 at 9:17 pmhi shilpa….
you have revived my chilhood memories! when mum used to make pathroda…my dad and used to stay hungry the whole day just to enjoy steaming pathroda in the evening!….inspite of all the efforts involved…this dish truly worth trying!…. mum used to enhance the taste of pathroda by adding a tsp of coconut oil after they were ready! This gives it a wonderful aroma! and the best time to enjoy this is the monsoons! Thanks shilpa….shall add this site to my favorites….
PS: pathroda is a konkani (GSB konkani) dish!!!
April 23rd, 2007 at 6:17 amJust thought that I would share with you, the leaves are available under the name ‘Taro Leaves’ in Asian markets in the US. They aren’t necessarily very widely available, but the root of the plant is known as Taro root, and is used in many Asian, African and South American cuisines.
Thanks for the recipe!
May 30th, 2007 at 4:53 pmHello !
June 11th, 2007 at 1:50 amThanks for the details and the photos too.
I grow Arvi leaves in my garden and follow this tip from my mother for avoiding the itchy sensation:
Soak the leaves for about half hour in water with baking soda.
Regards
Ravi
Hi,
I managed to find the leaf in the Netherlands; in dutch it is called as “TayerBlad”. Hopefully this might help Indians in the Netherlands to prepare this wonderful dish! Tnks to this great site…
July 13th, 2007 at 9:04 amhey dhips is this one which call yellu in maharati.. this is avaible only in june and july season?
Shilpa: sorry, i didn’t get your question
July 27th, 2007 at 10:36 am[...] Also See Pel’s Gingery version Shilpa’s Coconutty version [...]
July 29th, 2007 at 8:44 pmShilpa,
August 11th, 2007 at 2:21 amWow..this is again my mum’s fave dish.she used to make three items..Pathrado, tal-lelo pathrado and my fave..Gashentulo pathrado(simply gravy is added and it can b eaten plain or wt rice!)ummmm..my mouth’s watering!! tks for posting!
Thanks Shilpa
i was dieing to make Pathrode , But here in u.a.e we dont get these Colocasia Leaves.. so i tried Palak instead. beleive me it came out so good
Keep posting Good Reciepe
August 13th, 2007 at 6:56 amHi Shilpa,
August 23rd, 2007 at 4:04 amNice representation of the recipes. My mom used to tell that,to overcome itchiness of the leaves, very tender leaves should be used for making Pathrode and little bit more tamarind should be used. I tried these which is true.
Shilpa; The recipe for Pathrode is excellent. Could you mail it to me at: rbantwal@hotmail.com? It would help a great deal. Thanks. -Dilip.
September 30th, 2007 at 6:08 amHi Shilpa,
should i use the cooker weight or not…. i mean should i leave it free so that steam can escape or should i cover it?
Shilpa: Sowmya, do not use weight. It should be like idli steaming.
October 18th, 2007 at 6:18 pmhi shilpa,
This looks really good…..maharahtrians use some kinds leaves and make something similar….are they colacasia leaves? they look like elephant ears and are usually found with vendors who only sell greens.I would love to try this recipe but what wanted to know how colacasia leaves look like?
Shilpa: Veda, please click on “Colocasia” under ingredients
November 19th, 2007 at 4:13 amamazing
February 18th, 2008 at 7:57 amthis recipe is made, without coconut and some other minor differences, in the jammu region. but the name, which i always thought was so typical, is also same. never heard this name any where else, though i have had this type in gujarat too.this goes to show that either,language development has some basis,or someone from either of the regions took the recipe to the other.
reading some thing like this makes u feel that even in this age of communication there is so much we don’t know.
i have been reading ur blog for some time now though i rarely write comments ,but i feel u r doing a fabulous job.goes to show what all one can do if one puts heart and soul into it. moreover ur backgrounds about a dish bring me back, i feel joined to u.thanx for all ur postings ,and please let me know where i can read cynthia’s tips on photography.
Hey Shilpa,
July 3rd, 2008 at 1:12 pmnice recipe.some time at store also you get the itchy leaves.So my mom told me to select one with purple stem.
Thanks.
Thank you so much Shilpa for this recipie. It turned out so well. I was having a strong craving to eat this dish and collard leaves fit so well into this dish. You are awesome! Thanks for sharing the recipie
July 26th, 2008 at 10:54 pm[...] ???? 1 ???? 2 ???? 3 ??????? [...]
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August 6th, 2008 at 8:04 amhiiiiiiiiiiiiiii
thank u very much, i got what i was searching for
August 25th, 2008 at 9:35 ami will try it, looks simple to cook……
i will tell u later how it was….