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.