In my childhood, I had only eaten Pathrode on rare occasions, it was an acquired taste. I would only eat the fried version, mainly because my dad preferred it that way, he was a foodie so his likes and dislikes in tastes significantly influenced my own. It wasn't until I visited my wife's home in Bangalore that my palette was reintroduced to this delicacy by my Mother-in-law who served a hot, steaming Pathrode drizzled with coconut oil, and enjoying it with my wife Vidhya made it even more delicious.

Pathrode is a traditional and beloved dish from the coastal and Malnad regions of Karnataka, India. It holds a special place in the culinary traditions of Karnataka, particularly among the Tuluva and Konkani communities. It is often prepared during festivals and special occasions, especially during monsoon season when fresh colocasia leaves are in abundance, symbolizing prosperity and the bounty of the harvest .

This savory snack or side dish is primarily made from colocasia leaves (also known as taro or elephant ear leaves) and a spiced rice and lentil paste. The leaves are generously coated with the paste, rolled up, steamed, and then sliced. These slices can be enjoyed as they are or shallow-fried for added crispiness.

Pathrode is not only delicious but also packed with nutrients. Colocasia leaves are a rich source of vitamins A and C, while the lentils and rice provide protein and carbohydrates. This combination makes Pathrode a balanced and wholesome dish.

Colocasia, known as taro or elephant ear plant, has been cultivated in India for thousands of years. It thrives in the humid and rainy conditions making it a staple crop for local farmers. The plant's leaves, stems, and corms (tubers) are all utilized in various culinary preparations, demonstrating the resourcefulness of the local Indian cuisine.

Recipe Highlight: Steamed Pathrode with Coconut Oil

Here’s a simple recipe to recreate that delightful experience at home:

Ingredients:

• 10-12 fresh colocasia leaves

• 1 cup rice

• 1/2 cup Toor dal

• 1 cup grated coconut

• 10-12 dried red chilies

• 1 tablespoon tamarind pulp

• 1 teaspoon coriander seeds

• 1/2 teaspoon turmeric powder

• Pinch of Hing (Asafoetida)

• Salt to taste

• Coconut oil for drizzling

Instructions:

1. Prepare the Paste:

   • Soak the rice and chana dal for a couple of hours.

   • Grind them together with grated coconut, red chilies, tamarind, coriander seeds, turmeric, hing and salt into a smooth paste.

2. Prepare the Leaves:

   • Clean the colocasia leaves and remove the thick veins.

   • Spread the paste evenly on each leaf. Stack them one on top of the other, then roll them tightly.

3. Steam the Rolls:

   • Place the rolls in a steamer and cook for about 20-25 minutes until thoroughly cooked.

   • Allow the rolls to cool slightly before slicing them

4. Serve:

   • Drizzle the sliced Pathrode with coconut oil and serve hot.

Regional Variations

While the core concept of Pathrode remains the same, regional variations have developed over time, reflecting local tastes and ingredient availability across India, for instance:

Maharashtra and Gujarat Patra: Known as Alu Vadi in Maharashtra and Patra in Gujarat, The paste usually consists of besan (Chickpea flour), tamarind, jaggery, sesame seeds, mustard seeds, turmeric, and a mix of green chilies and ginger. The addition of jaggery imparts a sweet undertone, which is a characteristic feature of many Gujarati dishes.

Goa's Alu Vadi: Similar to Maharashtra's Alu Vadi, Goa's version also uses a spiced gram flour paste but may include a distinct set of spices reflecting Goan flavors. The besan mixture includes coconut, tamarind, jaggery, and Goan spices like kokum or asafoetida. Sometimes coconut vinegar or kokum is incorporated for a tangy flavor unique to the region.

Himachal Pradesh's Colocasia Leaf Rolls: The stuffing includes rice, black gram dal, spices like red chili powder, coriander, and turmeric, and sometimes a touch of ghee. These rolls are often served with a side of tangy yogurt or buttermilk, enhancing the dish's flavors.

West Bengal's Kochu Patar Paturi: In West Bengal, a variation known as Kochu Patar Paturi involves marinating fish or vegetables in a mustard and coconut paste, wrapping them in colocasia leaves, and steaming. The marinade includes mustard seeds, grated coconut, green chilies, turmeric, and mustard oil and is often served with steamed rice.

Andhra Pradesh's Patrode: Andhra's version of Pathrode, though less known, involves a similar preparation to Karnataka's but with a spicier and tangier twist, reflecting the region's preference for bold flavors. The paste includes rice, urad dal, tamarind, red chilies, and curry leaves, with a more pronounced use of spices. Often served with a drizzle of ghee and accompanied by spicy chutney

I would be serving this delicy at my Supper Club Stay tuned for date announcement on my instagram swaadbynitin & website 

Nitin