Traditional Recipe for Pathrode : A Flavourful Delight from the Western Ghats

Patrude (also called Pathrode or Patrode) is a beloved delicacy hailing from the Konkan and Malnad regions of Karnataka, Goa, and coastal Maharashtra. This dish is prepared using colocasia leaves (commonly known as taro leaves or 'arbi ke patte') and a spicy rice flour-based masala, making it a perfect monsoon-season treat. Rich in flavor, Patrude is not only tasty but also packed with nutrients. Here's how you can make it at home.

Ingredients Required
For the Masala Paste:
●    1 cup rice (soaked for 3-4 hours)

●    1 cup grated coconut (fresh or frozen)

●    1 tablespoon tamarind paste (or small lemon-sized tamarind)

●    4-6 dried red chilies (adjust as per spice preference)

●    1 tablespoon coriander seeds

●    1 teaspoon cumin seeds

●    1 teaspoon jaggery

●    Salt to taste

Other Ingredients:
●    6-8 colocasia (taro) leaves (medium to large size, fresh and not itchy)

●    Water as needed

●    Oil for steaming or tempering


Preparation Steps
1. Prepare the Leaves:
●    Wash the colocasia leaves thoroughly and pat them dry.

●    Cut off the thick veins gently from the back of the leaves to make them flexible, without tearing the leaf.

2. Make the Masala Paste:
●    Grind the soaked rice along with coconut, tamarind, red chilies, coriander seeds, cumin seeds, jaggery, and salt.

●    Use minimal water to make a thick and coarse paste. It should be spreadable but not watery.

3. Layering and Rolling the Leaves:
●    Place one leaf with the backside up (vein side).

●    Spread a thin layer of the masala paste evenly across the leaf.

●    Place another leaf over it and repeat the process. Stack about 4-5 leaves this way.

●    Fold the sides in and roll the leaves tightly from bottom to top like a Swiss roll.

●    Repeat with the remaining leaves and masala.

4. Steaming the Rolls:
●    Place the rolls in a steamer or idli cooker and steam for about 20–25 minutes on medium heat.

●    Let them cool completely before slicing to ensure firm and neat pieces.

5. Optional Tempering:
●    Once cooled, slice the rolls into ½ inch thick pieces.

●    You can eat them as-is or prepare a tempering by heating oil, mustard seeds, curry leaves, and a pinch of asafoetida, and lightly shallow-frying the slices until crisp on both sides.


Serving Suggestions
Patrude can be served hot or at room temperature. It pairs well with coconut chutney or a drizzle of ghee. Some people even enjoy it with curd rice or a simple dal-rice combination.

Health Note
Colocasia leaves are rich in iron, calcium, and fiber. However, it's crucial to steam them well to eliminate the natural calcium oxalate crystals that may cause itchiness.

Conclusion
Patrude is more than just a dish; it's a nostalgic memory for many who grew up in coastal homes. The blend of spices, the earthiness of taro leaves, and the rustic preparation make it a true culinary gem of South India. Try this recipe at home and enjoy a healthy, traditional snack that's both delicious and wholesome.

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