It was many years ago, one of my readers sent this recipe to me. I had only tried traditional pathrode till then. This recipe looked very interesting. I wanted to try it, but somehow, I forgot about it. Now, last few months, I have tried to dig any and every recipe using spinach. I just could not find the email with the recipe, so I apologize for not mentioning the reader’s name here (please post a comment if you are reading this).
So aayi used the same recipe as the traditional pathrode to make these. They came out so good. This is much easier than the traditional one since we don’t have to worry about finding colocasia leaves or rolling them etc. They are so good, I am going to make them often.
1 cup packed spinach
2 tbl spns toor dal
1 tbl spn rice
3 red chillies
2 tbl spns fresh/frozen coconut
1/4 tea spn tamarind extract
1 tea spn jaggery
A pinch of asafoetida(hing)
1 tea spn urad dal
1 tea spn coriander seeds
Soak toor dal and rice in water for about 30mins.
Heat a little oil and add urad dal, coriander seeds, asafoetida and red chillies.
Grind them with coconut, jaggery, soaked toor dal, rice, tamarind adding very little water.
Chop spinach in small pieces. Mix the coconut paste with spinach and salt.
Apply a little oil to a cooker insert (applying oil is optional, it helps in taking out the pathrode easily). Put the mixture in the vessel and steam it in pressure cooker, without a whistle, for about 15mins.
Cut it into squares and serve hot.
Serves : 2-3
Preparation time : 30mins