Pathrode Gassi is a meal in itself, something I can happily eat for breakfast, lunch or dinner. The colocasia leaves, known as Alu Patha or Thevu da Eere, are the highlight, with their flavour running through the steamed pieces and the spiced coconut gravy.
For this recipe, I prepared both my mom’s style and the layered version made in Mangalorean Konkani homes. In the first, finely sliced leaves are mixed into a thick rice and green moong paste, steamed in a tray and cut into cubes. The layered rolls can also be steamed, sliced and added to the same gravy. Both are finished with onions browned in coconut oil.
The layered Pathrode recipe works in this gravy too. Steam, cool and slice the rolls, then add them to the gravy; skip the pan-frying step for this version.
Pathrode Gassi
Ingredients
For Pathrode
- 6-8 Colocasia leaves (Thevu da Ire)
- 1 cup Uncooked parboiled red rice (red 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
- Lemon-sized piece of tamarind
- 2 Garlic cloves
- 1 tbsp Coriander Seeds
- 1/2 tbsp Cumin seeds
- 1/2 tsp Peppercorns
- 1/2 tsp Turmeric pwd
- 1/2 tsp Fenugreek seeds
- Salt to taste
- 1 Onion (chopped)
- Dried red chillies
Optional Nesal (Tadka)
- 1 Onion (chopped)
- 1-2 tbsp Coconut Oil
Instructions
Make the steamed chunks
- Soak the rice and moong. Wash the uncooked parboiled red rice and green moong, then soak together overnight. Drain before grinding.
- Prepare the leaves. Wash the colocasia leaves and carefully trim away the hard raised veins. Soak them for 15 minutes in water mixed with a little turmeric and tamarind, following my grandmother’s preparation tip. Drain.
- Slice the leaves. Roll a couple of leaves together and cut across them into thin strips. Repeat with the remaining leaves.
- Grind the paste. Grind the soaked rice and moong with the dried red chillies, tamarind, turmeric and salt. Add very little water to make a thick paste.
- Mix and steam. Mix the sliced leaves thoroughly into the paste. Spread in the dhokla tray attachment of a steamer. Alternatively, wrap portions in banana leaves or other leaves suitable for food steaming. Steam for 30 to 40 minutes, until cooked through, extending the time if needed for a thicker mixture.
- Cool and cut. Allow the steamed mixture to cool, then cut into cubes.
Make the coconut gravy
- Roast the spices. Roast the dried red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds until aromatic. Allow to cool.
- Grind the masala. Grind the roasted spices with the grated coconut, turmeric, tamarind, garlic and salt, adding water as needed to make a smooth paste. Keep the onions aside for the next steps.
- Brown the onions. Heat coconut oil in a pan and sauté a portion of the chopped onions until golden brown. Reserve some of the remaining onions for the gravy and, if desired, a little for the final tempering.
- Cook the gravy. Add the ground masala and some raw chopped onion to the browned onions. Thin slightly with water and bring to a gentle simmer. Cook until the added onion is tender and the masala is cooked. Check the salt. As an alternative, grind this portion of raw onion with the masala instead of adding it separately.
- Add the Pathrode. Gently add the steamed cubes to the gravy and heat through, taking care to keep the pieces intact.
- Finish and serve. If desired, brown the reserved onion in a little coconut oil and spoon over the Pathrode Gassi. Serve hot.
