Pathrado or pathrode

pathrode

Pathrado is one of my all time favourite dishes. 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. During my 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 ones :).

I have prepared the pathrado with Collard greens, (thanks Vee for that innovative idea), as colocasia leaves are not available here very frequently. 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. I took these pictures are my native when my aayi prepared these delicious pathrade using the fresh leaves from our garden.

Ingredinets:
5 colocasia/collard greens
3/4 cup fresh/frozen coconut
1/4 cup toor dal
1 tbl spn rice
1 tea spn urad dal
1/2 tea spn coriander seeds
1 tea spn jaggery
4-5 red chillies
1/2 tea spn tamarind
A pinch asafoetida
Oil
Salt

Method:
Soak toor dal in water for about half an hour.
Heat oil and fry urad dal, asafoetida and coriander seeds. Grind them with coconut, rice, soaked dal, tamarind, jaggery, red chillies and salt without adding water (if required, add very little water).

pathrode3

Remove the thick veins of the leaves.

pathrode1

With the help of pestle, slightly crush all the veins(this makes rollong and cooking easier).

pathrode2

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.

pathrode4pathrode5pathrode6pathrode7

Roll them.

pathrode8
pathrode9

Cut with a sharp knife to thin rounds and arrange them in a vessel (preferably use the vessels that comes with cooker).

pathrode10

Steam them for around 15min. Leave cooker/steamer for another 10min before taking out the pathrado.

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 refrigerated) before serving for the next meal, to make them soft and fresh.

pathrode11

Serves : 4
Preparation time : 50min

80 Comments for “Pathrado or pathrode”

says:

Hi Shilpa,
I have to try this recip eone day.Thanks for sharing this recipe in detail.
Vineela

jyoti

says:

If the masala is extra and you are short of leaves you can add finely cut cabbage to the masala and spread it into greased tray and steam. Cut it into square pieces and deep fry or shallow fry.

Sonal

says:

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.

says:

Hi Shilpa… My mom makes this pathrade, steams it & then puts in the gravy with chicken… Its one of our family favourites…

Carol

says:

You can also use palak or cabbage if alu leaves are not available. I usually use palak, never tried with alu.

anu

says:

hello 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

Shilpa

says:

Anu, 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..

Savitha

says:

Thanks for this reciepe.
I 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

Chetna

says:

Since 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…

says:

Hi 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?

Shilpa

says:

Roopa, 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.

Mulder

says:

We 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 :-(

Great site and Great Recipes!!!

Shilpa

says:

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.

Rekha

says:

hi 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!!!

Ajeet

says:

Just 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!

Ravi

says:

Hello !
Thanks 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

Padmakumar

says:

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…

sushma

says:

hey 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

Purnima

says:

Shilpa,
Wow..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!

Suman Pais

says:

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

Rajani Kamath

says:

Hi Shilpa,
Nice 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.

Sowmya Venkatesh

says:

Hi 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.

veda

says:

hi 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

poonam

says:

amazing
this 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.

lopa

says:

Hey Shilpa,
nice recipe.some time at store also you get the itchy leaves.So my mom told me to select one with purple stem.
Thanks.

Namita

says:

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

indu

says:

hiiiiiiiiiiiiiii

thank u very much, i got what i was searching for
i will try it, looks simple to cook……
i will tell u later how it was….

says:

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..

says:

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!

says:

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..

bhaskar

says:

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,

says:

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!

Niyati

says:

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

says:

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 😉

Prathibha

says:

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 😛

Simon Lasrado, Bangalore, India

says:

dear sir,

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

veena

says:

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!!!!!

Jyothi Mcminn

says:

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.

Jyothi Mcminn

says:

I ave made this with beans and peas and added chipolte chilis and coconut and rice. soak these separately and grind them to a coarse paste adding spoonfuls of water. .Mix them with cabbage leaves shredded or with any type of greens available there in Brazil. Make sure that you soak the leaves in cold water with a spoonful of rice flour. this will stop any sort of bitter taste. Having lived in various countries you adapt a lot of your favorite dishes to what is locally avaviable. Good luck

says:

Pathrode & Dalitoy are Gods way of rewarding Saraswats to feel they have lived a 1000 Years. What a mouth watering proposition wow. Great to be familiar with such a privileged Delicacy.

jyoti

says:

Hi ! I have never used coconut for preparing pathrode. Coconut food should be consumed immediately otherwise it smells next day if don’t preserve it properly. The leftover extra masala can be used for another variation by adding finely chopped cabbage and putting the thick batter in a greased tray/thali and steam like dhokla. Then cut it into cubes and deep/shallow fry.

jyoti

says:

Another variation for pathroda without coconut is :
One cup toor dal, half cup rice, ten red chillies, a tamarind seed sized hing (asafoetida), a lime size tamarind, two limes size of jaggery and salt to taste. Soak toor dal and rice for 7-8 hrs. Grind all the ingredients and use the masala for making pathroda. For selecting colacasia leaves search for a dark stem leaves which are not itchy.

Sam

says:

Hey shilpa,

I simply love your website and your recipes r awesome!I grew up eating Konkani food n love a lot of them.esp pathrode.Thanks a ton for the recipe.I tried it last year with collard greens and after a lot of research found the leaves( I live in Toronto)in a local Chinese store.They are called Taro leaves.It was available all the time and I had no clue.I am making them toady again n want to thank u again for the recipe.Great work!

sreepriya prabhu

says:

Hi shilpa, I recently found your blog and working on one by one, I found this site very informative and useful, especially when I. Had guests at home. I too believe that path rode are delicious and unique for konkani. We in Kerala make them with coconut, but no Jaggery, not much of dhals. I could not find them here in Australia till last year. So I tried with the leaves of beetroot as well as pumpkin, it came out very well. Last year I got taro leaves from Asian store, I was so excited. When I started a veggiegarden, I planted taros in a whole veggie patch, waiting for spring to see the results. Thank you for the recipie shilpa. I am going to try your recipient next.

dr kavitha kamath nee ramnath

says:

u all r right…pathrado in any amchi form reminds me of my amma who used apart from the tradi. pathradyapaan to even the ornamental ones with dark pink veins… it was then that i realised that the heavenly taste is due to tender leaves, right combo of massolu, with generous amount of hingu ani ofcourse narleltela…best wen they r grown in ur backyard or terrace….

Clement Rodrigues

says:

I was just reading Aayi’s recipes when i remembered my mai’s preparation of pathrode with mutton kheema and my aji mai’s rice roti’s baked in the wooden fire with chicken gravy/ fish gravy

says:

wow ! its too delicious. really i remember when i was having a classmate konkan,
i was enjoying this dish while lunch time, my friend has to bring. thank you very much for the recipes . i was seacrching this dish form long time. greate to see.

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