Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

Name: Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken
Total time: 28800 s
Yield: 3 -4 people
Cuisine: Indian
Ingredients: 20 colocasia / Arvi/ Taro leaves; 1 cup boiled rice (mota chaval); 1/4 cup raw rice; 2 tbsp. green gram; 3 long dried red chillies; 1 tsp cumin seeds; 2 tsp Tamarind; To taste Salt; as needed Few banana or almond or uppalige leaves to wrap; 1 1/2 cup grated coconut (juicy top layer); 2 cups coconut milk; 5 short dried red chillies; 3 long dried red chillies; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1/4 tsp fenugreek seeds; 1/4 tsp turmeric powder; 1 inch Cinnamon stick; 5 cloves; 5-6 garlic cloves; 3 medium onions; 2 tbsp Ghee; 2 tsp Tamarind; to taste Salt; 250 gm Pre cooked mutton/ chicken

Averyl Rodrigues @cook_26200786

#tech1 This is a traditional and seasonal recipe of Mangalore which is unique and prepared during monsoon season when colocasia leaves are grown in plenty.

Averyl Rodrigues @cook_26200786

#tech1 This is a traditional and seasonal recipe of Mangalore which is unique and prepared during monsoon season when colocasia leaves are grown in plenty.

Saved

Ingredients

2 hours (Extra soaking time 4-6 hours)

3 -4 people

20colocasia / Arvi/ Taro leaves
1 cupboiled rice (mota chaval)
1/4 cupraw rice
2 tbsp.green gram
3long dried red chillies
1 tspcumin seeds
2 tspTamarind
To tasteSalt
as neededFew banana or almond or uppalige leaves to wrap
Ingredients for the gravy
1 1/2 cup grated coconut (juicy top layer)
2 cupscoconut milk
5short dried red chillies
3long dried red chillies
2 tbspcoriander seeds
1 tspcumin seeds
1/4 tspfenugreek seeds
1/4 tspturmeric powder
1 inchCinnamon stick
5cloves
5-6garlic cloves
3medium onions
2 tbspGhee
2 tspTamarind
to tasteSalt
250 gm Pre cooked mutton/ chicken

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Steps

2 hours (Extra soaking time 4-6 hours)

1

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.
2

Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well.
3

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.
4

Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside.
5

Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool.
6

Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water.
7

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
8

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.
9

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.