Pathrode Gassi is an earthy Mangalorean breakfast that combines a unique combination of colocasia leaves, whole green moon, and rice dumplings in a mild coconut gassi or curry. It should not be confused with Pathrode, which are concentric circles of the same flavour base and can be called the Mangalorean Alu Vadi.
Pathrode Gassi
Pathrode Gassi is a traditional Mangalorean breakfast where the earthy flavors of colocasia leaves meet a coconut-based curry.
Ingredients
For Pathrode
- 6-8 Colocasia leaves (Thevu da Ire)
- 1 cup Matta Rice
- 1/2 cup Whole Green Moong
- Small ball of Tamarind
- 8-10 Byadagi Chillies
- 1/2 tsp Turmeric pwd
- Salt to taste
For Gassi
- 1.5 cups Grated Coconut
- Small ball of Tamarind
- 2-3 Garlic Pods
- 1 tbsp Coriander Seeds
- 1 tsp Cumin seeds
- 8-10 Peppercorns
- 1/2 tsp Turmeric pwd
- 1/4 tsp Fenugreek seeds
- Salt to taste
- 1 Onion (chopped)
Optional Nesal (Tadka)
- 1 Onion (chopped)
- 1-2 tbsp Coconut Oil
Instructions
Prepare Colocasia Leaves
- Chop off the stems and hard veins on the back of the colocasia leaves.
- Soak them in water mixed with turmeric powder and tamarind for around 10 minutes, then chop or shred the leaves into small pieces.
Make Pathrode Batter
- Grind the soaked rice and whole green moong with tamarind, turmeric, salt, and Byadagi chilies into a thick paste.
- Mix the shredded colocasia leaves into the ground paste. Pour the mixture into a greased dhokla plate and steam for 35-45 minutes.
- Let cool, then cut into small cubes.
Prepare the Gassi
- Grind all the Gassi ingredients, except for the chopped onions, into a fine paste.
- Heat coconut oil in a pan, add the chopped onions, and sauté until golden brown.
- Add the ground Gassi paste and bring to a boil, adjusting salt if needed.
Combine Pathrode and Gassi
- Add the cubed Pathrode pieces to the Gassi and bring to a final boil. Turn off the flame.
- For added flavor, top with browned onions or serve as it is.