PATRODO VERSION – B
MILD & TASTY ELEPHANT EAR PLANT LEAF ROLLS
A SOUTH KERALA KONKANI FAVORITE
Introduction:
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.
Ingredients:
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.
Note:
If the
cucumber tree fruit is not available, you can also substitute it with 150 gm.
of raw star fruit.
Tip:
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.
No comments:
Leave a Comment