Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pathrade colocasia rolls in coconut gravy with mutton chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pathravade, a masterpiece from the Konkan and Mangalorean cuisine. Pathravade is prepared using colocasia leaves. The leaves are smeared with a spicy, tangy rice and coconut paste.
Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook pathrade colocasia rolls in coconut gravy with mutton chicken using 26 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Make ready 20 colocasia / Arvi/ Taro leaves
- Take 1 cup boiled rice (mota chaval)
- Take 1/4 cup raw rice
- Make ready 2 tbsp. green gram
- Take 3 long dried red chillies
- Prepare 1 tsp cumin seeds
- Take 2 tsp Tamarind
- Prepare To taste Salt
- Take as needed Few banana or almond or uppalige leaves to wrap
- Prepare Ingredients for the gravy
- Make ready 1 1/2 cup grated coconut (juicy top layer)
- Prepare 2 cups coconut milk
- Make ready 5 short dried red chillies
- Prepare 3 long dried red chillies
- Get 2 tbsp coriander seeds
- Take 1 tsp cumin seeds
- Take 1/4 tsp fenugreek seeds
- Take 1/4 tsp turmeric powder
- Make ready 1 inch Cinnamon stick
- Prepare 5 cloves
- Prepare 5-6 garlic cloves
- Prepare 3 medium onions
- Take 2 tbsp Ghee
- Take 2 tsp Tamarind
- Make ready to taste Salt
- Get 250 gm Pre cooked mutton/ chicken
Pathrode Recipe Mangalore Pathrode Mangalore style Kesuvina yeleya pathrode Pathrode in gravy Pathrode mangalorean recipe Pathrode Maduva vidhana Pathrode is a monsoon special recipe It is made. I took these pictures are my native when my aayi prepared these delicious pathrade using the fresh leaves from our garden. Pathrade (pronounced pathra-day) also spelled as 'Pathrode' is steamed, savoury cakes made from rice & colocasia leaves. These are then sliced and added to curries or marinated with salt & chilli paste & shallow fried.
Steps to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Wash boiled rice (mota chaval), raw rice and green gram 3 to 4 times and then soak in water for about 4-6 hours. Later strain water and grind into a smooth batter adding little water and chillies, cumin and tamarind. Batter should be in thick consistency.
- Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well.
- Take clean banana leaves or almond tree leaves or local uppalige leaves and spread enough rice-leaves mixture in the center and make rolls. Fold the leaves like pockets. Place these rolls in a steaming pot with boiling water.
- Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside.
- Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool.
- Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water.
- In a earthen pot/ thick bottomed vessel transfer the masala paste. Add enough water to get running consistency. Add one sliced onion and salt as per taste. Bring this to a boil. Add pre cooked mutton or chicken
- Open the colocasia rolls and slice into 1 inch thickness slices. Add the slices into boiling gravy. Bring to a good boil. Finally add 2 cups coconut milk. Keep stirring to avoid curdling of milk. Reduce the flame and bring the gravy into a small boil.
- Heat a seasoning pan with Ghee. Add one sliced onion and brown it. Pour this hot seasoning over the gravy. Cover and keep for 2 hours before serving to absorb all the flavours.
Knots left to wilt at room temperatureColocasia is probably one of those plants that are completely edible - from tip (leaf) to toe (root). While the leaves and stem are more popular in the cuisines down South, the root, popularly known as 'Arbi' in. Pathrade or Pathrode is one such delicacy that is traditionally prepared during the monsoon season. Made of colocasia (arbi) leaves, rice batter & spices, Pathrade involves steaming before it is cooked in a coconut based curry or smeared with masala paste and shallow fried. Now the technique behind making the Pathrade differs between communities.
So that’s going to wrap this up for this special food pathrade colocasia rolls in coconut gravy with mutton chicken recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
