Comments on: Pathrado or pathrode

By: Simon Lasrado, Bangalore, India

Simon Lasrado, Bangalore, India — Fri, 03 Jul 2009 16:18:50 +0000

dear sir,

Please tell me how to make neer dose,patholi,kalthapp(Mandas)mutlim,buns,bajil,padangi etc

By: Prathibha

Prathibha — Sun, 14 Jun 2009 19:33:08 +0000

Hi shilpa…
am a proper mangalorean konkani.. We ve never used toor dal in pathrode. We use raw rice n coconut, hing, Bimbul(or tamarind) and prepare the filling… Some people mix rice and green moogu(not dali) in equal quantities (soak n grind). Using toor dal sounds intresting though.. will give it a try…
And yes… just wanted to remind u abt the maralva panna pathrado which is generally only deeep fried.. urad dal we use in that one… slurpppppppp…we get those leaves in our area during rainy season… U really made me drooolllllll

By: raji

raji — Tue, 17 Feb 2009 01:31:41 +0000

I prepared pathrode today.Is came out very good.Thanks for the recipe

By: Sushma

Sushma — Tue, 20 Jan 2009 02:39:22 +0000

I just love pathrode.., I am missing it.., by seeing the pictures, I can make out how fresh are those kesuvina yele.., the leaves look damn fresh, carefully searched & picked the tender leaves..good job
Next time, I would plan to visit India during rainy season.., so that I get a lot of these to eat

By: Niyati

Niyati — Fri, 09 Jan 2009 20:17:31 +0000

Hi Shilpa,

Thank you for this one and for the detailed pictures. It made my day last weekend. Tried it out with success. My husband loved it too. No more cyring over the Taro(patra) leaves which might still be itchy even after cooking!

Regards.
Niyati

By: Gallimaufry

Gallimaufry — Wed, 07 Jan 2009 07:23:17 +0000

Interestingly, I have found variants of this recipe in Maharashtra, Punjab and even Himachal. Goes to show how well-travelled is the humble arbi-ka-patta (colocasia)!

p.s. I love your site!

By: bhaskar

bhaskar — Thu, 01 Jan 2009 04:26:39 +0000

i am a big fan of ”pathrode” thanks to the website owners for posting the recipe,. v have a community in ORKUT …. called pathrode fan club.. and i have given the link of this website for preperation of pathrode,

By: Purnima

Purnima — Sun, 30 Nov 2008 07:51:27 +0000

Shilpa..nave photey add kellyaati? Stepwise snaps look great! I too hv clicked step wise…cant say when it will see the light of day though!
I just saw Vee’s new one line post today..jiva samadhani jalli..the lady is okay I guess- left last yr without a single word! I m baking ur dates cake again today after a gap of few months for new friends made here..hee..

By: Purnima

Purnima — Tue, 25 Nov 2008 07:46:55 +0000

Shilpa…forgot to mention that your way of rulao-launu-bhajjuche method was new to me, I tried it and hubby simply loved it! Got 8 pieces after steaming, ate one and loved it, since there was limited pcs, cdnt make gasshi..but the hunu-hunu tal-leylo pathrado …6 went straight to hubby! IT WAS SUPER HIT! Thanks so much..now I have faith in the stores choice of colocasia leaves..they were good! The masala recipe frm you was THE BEST!

By: Purnima

Purnima — Sun, 23 Nov 2008 15:26:45 +0000

Shilpa, thks for this wonderful recipe.. I mean the filling …its just like my amma makes, added a pinch hing too.Its come out very well….first time, found pathra-dya paan in Indian stores..so had to go with this..gashey pathrodo is coco+tamarind+red chillies –grind..add salt, adjust consistency to a bit liquid, coconut oil + onion phanna. Ani rakai this yum on pathrado to soften, goes well wt rice! TKS again for sharing the lovely filling! after two yrs hi sahi..I tried my hands at it! Missing amma now..