Pathrode or Patra

Patrode or Patra is a seasonal dish in Malnad. This will be prepared in the rainey season. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).

“Patrode” is a portmanteau word consisting of two words “Patra” and “Vade”. "Patra" means leaf in several Indian languages, and “Vade” means a dumpling.

Preparation

A spicy batter is made by grinding rice, tamarind, and red chilli. This batter is smeared on the colocasia leaves, which are rolled and steamed, and tamarind is added; the steamed rolls are then sliced. The patrode may then be smeared with coconut oil, ghee or honey, or served as patrode masala (with chili-based gravy). Another variant is patrode idli, where the leaves are chopped and mixed into the batter, which is then poured into an idli (steamed dumpling) maker.

Precautions

Eating partially cooked patrode may cause itching in the throat, which may last for a few hours. Using coconut oil or ghee on the slices may avoid itching in the throat. An immediate remedy for the itching is to drink sour buttermilk (curd) immediately once the itching starts. This may not be required if the slices are further cooked with gravy.

The itching comes from microscopic needle like raphides of calcium oxalate monohydrate, which may not be fully removed from the leaves. Regular dietary ingestion of oxalates may contribute to kidney stones.

Side Effects During Pregnancy:

Eating Patrode during First Trimester is not suggested as it might cause Abortion

During second or Third Trimester ,Eating Patrode can increase the body heat which may result in reduction of Amniotic Fluid.Hence to be eaten in less quantity

How to prepare Pathrode

This is bit lengthy process and the ingredients mentioned here is enough to serve 4 people.

Ingredients to prepare pathrode:

·         Raw rice 1cup

·         Colocasia leaves 7 to 8

·         Coconut scrapings 1 to 2 cup

·         Salt as per your requirement

·         Red chilies 7

·         Coriander seeds (Dhania) 2tsp

·         Jeera Seeds (Cumin seeds) 2tsp

·         Mustard seeds (methi seeds) 1 to 2 tsp

·         Urad dal (black gram dal) 1tsp

·         Jaggery 1tsp

·         Tamarind – small lemon sized

Method to make pathrode:

·         Soak the rice for at least 2hrs

·         In the mean time, wash the colocasia leaves

·         Overturn the leaf and just slightly scrap the thick veins which is clearly visible with a clean knife

·         Now gently was it

·         Keep it aside for a few minutes so that the water gets drained off.

·         Now grind the rice along with the coriander seeds, red chill, jeera seeds, salt, jaggery, tamarind and dry roasted urad dall and fenugreek seeds to a smooth texture by adding as little water as possible so that the batter resembles that of idli batter.

·         Now overturn the leaf so that the rougher surface is facing above.

·         Slightly smear the ground batter on the leaf and roll it slowly as shown.

·         Place it in the cooker and boil for around twenty minutes without placing the weight.

·         When it cools, remove it from the cooker and chop these boiled leaves roll into small pieces with a knife.

·         Finally fry the rolls in the oil.