Cabbage Pathrode

Name: Cabbage Pathrode
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Raw rice; 2 tsp Coriander seeds; 1/4 tsp Fenugreek seeds; 1/2 tsp Cumin seeds; 1/2 tsp Chanadal; 1/8 tsp Asafeotida; 1 strand Curry leaves; 1/4 cup Grated coconut; 1 tsp Jaggery; 1/2 tsp Tamarind paste/ small size tamarind; 1 & 1/2 cup Cabbage chopped; 1 tsp Salt

Aswani Vishnuprasad @cook_12258614

austin tx

#ingredient3
cabbage
Cabbage pathrode has it's origin in Udupi, a city in southern India. Udupi dishes are primarily made from grains, beans, vegetables, and coconut. Cabbage offers a lot of recipe choices within Udupi cuisine Cabbage pathrode is one of them. It can be sweetened or spiced up to your liking.

Aswani Vishnuprasad @cook_12258614

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Ingredients

30 min

2 servings

1 cupRaw rice
2 tspCoriander seeds
1/4 tspFenugreek seeds
1/2 tspCumin seeds
1/2 tspChanadal
1/8 tspAsafeotida
1 strandCurry leaves
1/4 cupGrated coconut
1 tspJaggery
1/2 tspTamarind paste/ small size tamarind
1& 1/2 cup Cabbage chopped
1 tspSalt

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Steps

30 min

1

Soak raw rice for 2 hours or overnight.
2

Take a pan and heat oil and add red chilli, coriander seeds, fenugreek seeds, chanadal, cumin seeds, asafoetida, curry leaves and fry it.
3

Once it cools down, grind it along with rice, grated coconut, jaggery and tamarind to a coarse paste by adding little water.
4

In a bowl add the grounded paste, chopped cabbage, and salt. Mix it like a thick batter.
5

Take a steamer, grease the plate with a teaspoon of oil and place the batter in each idly plate.
6

Steam this for 15 to 20 minutes. Let the pathrode cooldown.
7

Serve this with pulisery/yogurt curry.