Tuesday, 6 December 2011




          So far, I have given you two different versions of patrodo. The first one; patrodo version – A is a spicy dish cooked by North Kerala Konkani people and generally eaten as a side dish to rice. The second one; mooga patrodo, is a very soft and milder version cooked by Mangaloreian Konkanis during partial fasts where rice is omitted from the menu. The third version; patrodo version – B, is a very mild and tasty version cooked by South Kerala Konkani people and eaten with gusto as a main dish with tea. The Konkanis of Ernakulum/Cochin (I have many relatives there) crave to have this version of patrodo every day; if they can manage to find the tender elephant ear plant leaves. My family loves all three versions and I would like you to try to cook and enjoy all of them.


     1)    Big tender leaves of edible elephant ear plant (colocasia esculenta, a type of taro) – 10 to 15 Nos. depending on size.

     2)    Raw rice – 500 gm.
     3)    Cumin seeds – 1 level teaspoon
     4)    Turmeric powder – ¾ teaspoon
     5)    Hot red chili powder – 5 teaspoons
     6)    Powdered salt – 2½ teaspoons
     7)    Asafoetida powder – ¼ teaspoon
     8)    Big coconut – 1
     9)    Bimbul (cucumber tree fruit) – 125 gm.

To select and to prepare the leaves:

          Select and prepare the leaves exactly as given in my patrodo version – A recipe.

To prepare the paste:

          Soak the raw rice for 1 hour. Wash well and drain. Grate the coconut. Cut off the tips of the cucumber tree fruit (where it joins the stem). Put the grated coconut, the cucumber tree fruit, the salt, the soaked rice, the turmeric powder, the hot red chili powder, the cumin seeds and the asafoetida powder into a food processor or a wet grinder. Add just enough water at intervals to grind the mixture to a fine thick paste.

          If the food processor is too small, grind in 2 or 3 batches. Taste and add more salt if required. If you want it to be spicy, you can add more chili powder (if the paste appears to be a bit more salty or hot, it is only because we need to compensate for the blandness of the leaves).

To make the rolls and to cook:

          Please follow the detailed instructions given in my patrodo version – A recipe. Please read the notes too.

          It takes around an hour for the patrodo to cook. When cooked, serve hot. Pour a little coconut oil over the patrodo (this will enhance its taste further) and enjoy.


          If the cucumber tree fruit is not available, you can also substitute it with 150 gm. of raw star fruit.


          I have observed that elephant ear plant leaves which are grown in full sunlight are fleshier, tastier and also less prone to itch when undercooked than leaves that are grown in the shade.

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