Patrode or Steamy colocasia rolls is a most popular Konkani Cuisine and it is prepared throughout the rainy season. It is one of the main dishes prepared during festivals like Ganesh Chaturthi, Janmastami and is offered as Naivedya to Lord Ganesha too. Patrode is prepared by applying spicy masala onto the leaves, then making rolls of it and cooking it in steam. In some places the masala is made with Moong dal with little of Jaggery added and tastes sweet. We have demonstrated the spicy variant of the dish.

Authors Note on making Patrode:

If you hail from a Konkani GSB family then no doubt you are familiar with this dish and tell me who doesn’t love this dish? Eating Patrode with a spoonful of coconut oil during rain is an awesome feeling. All women in my family both at my native and husband’s place are experts in making this dish. At my native sweet patrode is prepared where as at my husband’s place people like spicy one. I have demonstrated the spicy version of this dish.

Generally colocasia (tera paan) is available in ample amount during rainy season. All you have to see that the leaves are very tender. Not only that, these leaves also come in two variants. One with purple shoot and other with pale green. The leaves with purple stem is more preferred as it is less itchy.

To make patrode all you need to have is patience. Overall it is a cumbersome job but when it is done you will feel as if you have accomplished a great task. Few suggestions I would like to give is that

Cook the dish properly at least for 45 minutes. Cooking less will make the dish itchy and you will eventually end up in hating this dish.
While grinding the masala use tamarind or bimli in right amount which will reduce the itchiness.
While washing the leaves wash it with a pinch of turmeric powder and also wash hands with salt water and turmeric powder.

If you are making it for the first time you might feel it difficult and may fail too. But don’t give up. Try it for 2-3 times and you will get an idea. Just see that you all ingredients in proper proportion especaially the masala. Below is the step by step process of making Patrode. Do try it and let me know the feedback. Also try my other Konkani dishes such as Sanna Polo, Kadgi Chakko, Biscuit Rotti, Batate Vagu, Valval and many more.

With Regards,

Sneha Rithesh Kamath.

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Patrode Recipe | Patrado - Steamy Spicy Colocasia Roll

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Lunch

Cuisine South Indian

Servings 4 People

Ingredients

20-25 Colocasia leaves

For the filling masala

35-40 1 fistful Red chili
250g 1 cup Rice (Soaked for 30 min)
150g 2 cups Grated coconut
1 lemon sized Tamarind
6 g Asafoetida
Salt as per taste

Instructions

Making the Masala

Take 2 cups (150g) of grated coconut and 35-40 red chilies and put them in the grinder.
Add beetle nut sized tamarind. You can substitute tamarind with 5-6 bimbli (bimbul). Adding tamarind or bimbli will reduce the itchiness caused by the leaves due to calcium oxalate present in it.
Add a little asafoetida. This is the key ingredient of the dish.
Add little water and grind the contents into a fine paste.
Add fistful of salt. Masala must be little salty because after applying it on the leaves it will absorb the salt.
Add a bowl of rice (250g) soaked in water for about 30 min
Grind again and make coarse paste this time.

Making Patrode

Take about 20- 25 tender colocasia leaves (tera paan) and wash it thoroughly in water. Add a little turmeric powder while washing leaves. Then cut off the thick veins at the back of the leaves. It reduces itchiness.
Now apply the masala on the back side of the leaf. Spread it uniformly, do not leave any space vacant
Stack up the leaves one on another and apply masala on each of them. Stack up to 4-5 leaves in a roll.
Roll up the edges and make roll of the leaves
Cut the roll into slices of desired thickness.
Pre heat a steam cooker and then place the cut pieces of patrode into it. Close the lid and cook it.
Cook patrode for at least 45 minutes and then open the lid.
Spicy Patrode is ready. Enjoy it with a spoonful of coconut oil or have it at lunch with rice.