MOOGA PATRODO
SOFT GREEN
GRAM PATRODO
Introduction
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.
Ingredients:
1) Big tender
leaves of elephant ear plant (Colocasia
esculenta) – 10 to 12
numbers depending on size (a type of taro leaf)
numbers depending on size (a type of taro leaf)
3) Hot red
chili powder – 5 teaspoons
4) Turmeric powder
– ½ teaspoon
5) Asafoetida powder
– ¼ teaspoon
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.
Tip:
If cucumber
tree fruit is not available at your place, you can use 150 gm. of mature star
fruit instead.
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