Comments on: Pathrado or pathrode

By: Jyothi Mcminn

Jyothi Mcminn — Tue, 12 Jan 2010 23:20:32 +0000

You can make this with spinach, cabbage and collard greens. to substitute the dhals in Brazil, you can soak the different kinds of beans and grind to a paste.

By: veena

veena — Wed, 25 Nov 2009 14:57:33 +0000

Thank you so much…..I will try this weekend hope it come out good!!!!!

By: Shilpa

Shilpa — Tue, 24 Nov 2009 22:12:40 +0000

I think it should would with moong dal. Leave out urad dal if you can’t find it.

By: veena

veena — Tue, 24 Nov 2009 20:26:47 +0000

Dear Shilpa,
I was craving for this recipe, you won´t believe it … it has been about 25 years that I tasted it….
I live in Brazil and we do have Collard but what I don´t have is Urad dal and toor dal. oh! I have some moong dal. Is there something I can do to substitute any of this.
Desperately seeking!!!!!

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!