Sunday, 27 November 2011




          Mooga patrodo is a very soft patrodo made by Mangalorian Konkanis. As it does not contain any rice, it is often cooked during partial fasts when rice is strictly avoided for the day. In my ancestral homestead at Kozhikode, my late aunt would invariably cook and serve us this delicious dish on the day of Ganesha Chaturti when the whole family has its annual get-together. Everyone in my family loves this dish. So I happily share this beautiful recipe with all of you.


     1)    Big tender leaves of elephant ear plant (Colocasia esculenta) – 10 to 12 
     numbers depending on size (a type of taro leaf)

     2)    Green gram – 330 gm.

     3)    Hot red chili powder – 5 teaspoons
     4)    Turmeric powder – ½ teaspoon
     5)    Asafoetida powder – ¼ teaspoon
     6)    Cucumber tree fruit (Bimbul or Bilimbi) – 125 gm.

     7)    Small coconut – 1
     8)    Salt – 1 level tablespoon

To Prepare:

          Soak the green gram for 5 to 6 hours. Select and prepare the leaves exactly as given in my Patrodo Version – A recipe.

To prepare the paste:

          Wash and drain the green gram. Grate the coconut. Cut off the tips of the cucumber tree fruits. Put the grated coconut, the cucumber tree fruits, the turmeric powder, the asafoetida powder and the drained green gram into a food processor or a wet grinder and grind to superfine thick paste. Add a little water if required for the grinding process but the paste should not be runny. Taste and add more salt or chili powder if required. It should taste hotter and saltier than the final taste of the patrodo since you need to compensate for the unseasoned leaves.

To make the rolls and to cook:

Follow the detailed instructions given in my Patrodo Version– A recipe. Please read those notes too.
I want you to succeed the first time and also every time you cook my recipes.


          If cucumber tree fruit is not available at your place, you can use 150 gm. of mature star fruit instead.

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