Konkani Style Pathravade (Pathrode) – A Flavorful Colocasia Leaves Snack
Konkani cuisine is known for its rich, bold flavors and distinctive use of locally sourced ingredients. One such delicacy is Pathravade, also known as Pathrode, a traditional Konkan snack made from colocasia leaves (known as Arbi), rice, and an aromatic blend of spices. These delectable rolls are steamed to perfection and can either be served as a side dish or fried to a crispy golden texture. This snack embodies the essence of Konkani flavors, combining the earthiness of colocasia with the sweetness of jaggery, the tanginess of tamarind, and the warmth of spices.
Ingredients for Konkani Style Pathravade
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 12 leaves |
| Basmati Rice | 2 cups |
| Green Moong Dal (Whole) | 1 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Coriander Seeds (Dhania) | 3 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Fresh Grated Coconut | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind (lemon-sized) | 1 piece |
| Jaggery | 2 tablespoons |
| Dry Red Chillies | 8 pieces |
| Salt | As per taste |
| Coconut Oil | As required |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Konkan
Course: Snack
Diet: Vegetarian
Instructions for Preparing Konkani Style Pathravade
Step 1: Soak the Rice and Dal
Start by washing the Basmati rice and the dal (green moong dal and chana dal) thoroughly. Soak them in water for about 3 to 6 hours to soften and hydrate the grains. This step is essential for achieving the perfect texture when grinding.
Step 2: Prepare the Colocasia Leaves
Once the rice and dal are soaking, it’s time to work with the colocasia leaves. Wash the leaves well under running water. Use a sharp knife to remove the stem and large veins from the back of the leaves. These veins can be tough and cause an itchy sensation, so it’s important to remove them. The leaves should now be soft and pliable, making them ideal for rolling.
Step 3: Grind the Masala
After draining the soaked rice and dal, it’s time to prepare the masala. In a blender or food processor, combine the following ingredients: coriander seeds, cumin seeds, dry red chillies, grated fresh coconut, turmeric powder, tamarind, and jaggery. Add a little water to help blend everything into a smooth, spreadable consistency. This mixture will form the aromatic filling for the Pathravade rolls.
Step 4: Prepare the Pathravade Rolls
Take the largest colocasia leaf and place it on a flat surface with the back side facing up. Smear a layer of the prepared masala paste evenly over the surface of the leaf. Place another leaf on top of the first leaf and repeat the process of smearing the masala. Continue layering and spreading the paste on the leaves, stacking them up to 3 to 5 leaves, ensuring that each leaf gets covered with the masala. A good rule of thumb is to use at least 3 leaves in one roll for the perfect texture.
Step 5: Roll the Leaves
Once the leaves are layered and covered with masala, fold in the sides of the leaves towards the center. Then, gently roll the leaves along their length to form a tight roll. This step ensures that the masala filling is encased securely within the leaves. Once rolled, smear a little more masala on top of the roll for added flavor.
Step 6: Steam the Pathravade
Prepare your steamer by bringing water to a boil. Place the prepared Pathravade rolls in the steamer and steam them for about 15 to 20 minutes. The rolls should be cooked thoroughly and firm to the touch. Once done, remove them from the steamer and let them cool down for a few minutes.
Step 7: Serving the Pathravade
The Pathravade can be served in two delightful ways:
-
Sliced and Enjoyed with Butter: After cooling, slice the Pathravade rolls into bite-sized pieces. You can smear a little butter on top and serve them as a delicious snack.
-
Shallow Fried for Crispiness: For a crispy twist, heat coconut oil in a pan. Shallow fry the Pathravade slices until they turn golden brown and crispy on the outside, while remaining soft and flavorful on the inside.
Tips for Making Perfect Pathravade
- Choose Fresh Leaves: When selecting colocasia leaves (Arbi), ensure they are fresh, tender, and free from any blemishes. Older or tougher leaves can result in a less enjoyable texture.
- Customize the Spice Level: Adjust the number of dry red chillies based on your preference for spiciness. For a milder version, reduce the number of chillies, or substitute with mild green chilies.
- Use Fresh Coconut: Freshly grated coconut adds a wonderful sweetness and richness to the masala paste. If fresh coconut is unavailable, you can use frozen coconut, but fresh is always best for authentic flavor.
- Serving Suggestions: Pathravade pairs beautifully with a variety of Konkani dishes. Try serving it as a side to a warm meal of Konkani Style Vengaya Sagle (Onion Chutney) and Tawa Parathas for a wholesome lunch or dinner.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Carbohydrates | 40 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 120 mg |
| Cholesterol | 0 mg |
Konkani Style Pathravade is a delicious and unique snack that encapsulates the true essence of Konkan cuisine. Whether you enjoy it steamed or fried, this dish is sure to bring bold flavors to your table. Serve it during a weekday lunch or dinner as a snack or side dish to complete a traditional Konkan meal. The rich combination of spices, coconut, tamarind, and jaggery will transport you to the coastal shores of the Konkan region with every bite. Enjoy the flavors of India with this easy-to-make, yet incredibly flavorful snack!
