Recipe: Yummy Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

Recipe: Yummy Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken Delicious, fresh and tasty.

Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken. Patrode / colocasia leaves steamed recipe. INGREDIENTS Mutton Colocasia leaves Boiled rice grain White rice grain T. You may use banana leaves to steam the Pathrade if the above mentioned two types of leaves are unavailable.

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They are pinwheels prepared using colocasia leaves.

Colocasia leaves gravy recipe with step by step photos - tangy and sweet bhaji made with colocasia leaves.

You can have Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken using 26 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

1. It’s of colocasia / Arvi/ Taro leaves.

2. It’s of boiled rice (mota chaval).

3. You need of raw rice.

4. You need of green gram.

5. It’s of long dried red chillies.

6. Prepare of cumin seeds.

7. You need of Tamarind.

8. It’s of Salt.

9. Prepare of Few banana or almond or uppalige leaves to wrap.

10. You need of Ingredients for the gravy.

11. Prepare of grated coconut (juicy top layer).

12. Prepare of coconut milk.

13. You need of short dried red chillies.

14. You need of long dried red chillies.

15. Prepare of coriander seeds.

16. It’s of cumin seeds.

17. It’s of fenugreek seeds.

18. Prepare of turmeric powder.

19. It’s of Cinnamon stick.

20. It’s of cloves.

21. It’s of garlic cloves.

22. You need of medium onions.

23. You need of Ghee.

24. You need of Tamarind.

25. It’s of Salt.

26. It’s of Pre cooked mutton/ chicken.

Also called as Alu chi patal bhaji.

Hence the translation is a thin curry or gravy made from colocasia leaves.

Rich source of carbohydrates and starch, locally grown colocasia is delicious and healthy as well.

Now, add the cooked colocasia pieces.

Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken instructions

1. Wash boiled rice (mota chaval), raw rice and green gram 3 to 4 times and then soak in water for about 4-6 hours. Later strain water and grind into a smooth batter adding little water and chillies, cumin and tamarind. Batter should be in thick consistency..

2. Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well..

3. Take clean banana leaves or almond tree leaves or local uppalige leaves and spread enough rice-leaves mixture in the center and make rolls. Fold the leaves like pockets. Place these rolls in a steaming pot with boiling water..

4. Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside..

5. Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool..

6. Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water..

7. In a earthen pot/ thick bottomed vessel transfer the masala paste. Add enough water to get running consistency. Add one sliced onion and salt as per taste. Bring this to a boil. Add pre cooked mutton or chicken.

8. Open the colocasia rolls and slice into 1 inch thickness slices. Add the slices into boiling gravy. Bring to a good boil. Finally add 2 cups coconut milk. Keep stirring to avoid curdling of milk. Reduce the flame and bring the gravy into a small boil..

9. Heat a seasoning pan with Ghee. Add one sliced onion and brown it. Pour this hot seasoning over the gravy. Cover and keep for 2 hours before serving to absorb all the flavours..

Take it off the flame when the gravy thickens up.

Kerala Mutton curry exotic recipe made with basic ingredients and the freshly roasted spices with coconut.

Kerala mutton curry is loaded with whole lot of flavours, if you want to have something spicy and with flavours this is the must try recipe i highly recommend you guys.

Do note that colocasia has varieties, the one with pink spots is not edible apparently.

The edible varieties are the one used to prepare pathrade/pathrode that has darker leaves and dark stems and is know as Alloom (Allu) in Konkani.