Pathrode Gassi Recipe | Pathrode Recipe Mangalorean Style | Pathrode In Coconut Gravy | Pathrode Recipe

Pathrode Gassi Recipe | Pathrode Recipe Mangalorean Style | Pathrode In Coconut Gravy | Pathrode Recipe

Pathrode Gassi Recipe | Pathrode Recipe Mangalorean Style | Pathrode In Coconut Gravy | Pathrode Recipe with a detailed photo and video recipe. Pathrode Gassi Recipe is a traditional South Canara delicacy recipe made with colocasia leaves. This is the special seasonal food of Tulu Nadu. With the onset of monsoon colocasia plants grown in abundance all along with coastal Karnataka. It is a belief that colocasia leaves should be intake in any form, during the month of July – August (Aati).

Pathrode Recipe Mangalorean Style
steamed pathrode soaked in coconut gravy

Pathrode gassi recipe is prepared using colocasia leaves also known as ‘kesuvina ele’ in Kannada. There are many varieties of colocasia leaves grown in coastal Karnataka with the onset of monsoon and some are available in abundance throughout the year. all varieties of colocasia leaves grow like weeds all around. The difference in the texture, the thickness of the leaves and steams of different varieties of colocasia make them suitable for a particular type of dishes for a particular type of cooking. It is very impotent to know that not all colocasia leaves are edible and some leaves are very itchy. So you have to be very careful when choosing the leaves.

colocasia leaves
Beru kesu ( ‘beru chevu’ in Tulu ) only grow onset of monsoon in Mangalore – Udupi region. This variety of colocasia leaves are super soft & less itchy. This variety is best to be used in pathrode

The most common varieties of colocasia used in Mangalore are beru kesuvina ele(only seen in monsoon), mara kesu(grows on trees), black steamed colocasia plants, caladium bicolour, bombay alvo etc

There are many varieties in patrode recipe, patrode seasoned, tawa patrode, fried patrode, patrode oggarane, steamed patrode and pathrode gassi. Here I have shown that a variety of pathrode gassi recipe is nothing but steamed pathrode are chopped into bite-sized pieces and added to a simple, flavourful coconut gravy. This is mild spicy dish is very yummy to eat and this fills the stomach. It is normally done for breakfast or a snack and even for lunch or dinner also.

Finally, I would like to highlight my other Mangalore cuisine collections with this post of Pathrode Gassi Recipe. It includes recipes like ananas sasive, basale kudu gassi, tajank palya, harive soppu palya, tajank neer dose, kaadu peere sukka, kembal pickle, wild mango curry. Further, I request you to check my other recipes collection like,

Recipe card for Pathrode Gassi Recipe:

Pathrode Gassi Recipe | Pathrode Recipe Mangalorean Style | Pathrode In Coconut Gravy | Pathrode

Pathrode Gassi Recipe is a traditional South Canara delicacy recipe made with colocasia leaves. This is the special seasonal food of Tulu Nadu. With the onset of monsoon colocasia plants grown in abundance all along with coastal Karnataka. It is a belief that colocasia leaves should be intake in any form, during the month of July – August (Aati).
Prep Time30 mins
Cook Time1 hr 30 mins
Soaking time5 hrs
Total Time7 hrs
Course: Main Course
Cuisine: Indian, mangalore cuisines
Servings: 6
Author: Yashashwini Kotian

Ingredients

To be shredded

  • colocasia leaves finely chopped

For batter( to be ground )

  • cup raw rice, white rice
  • cup parboiled rice, kaje rice
  • 4 byadagi red chilli
  • ½ onion chopped
  • small size tamarind
  • salt to taste
  • little water to grind

For coconut gravy(gassi)

  • 7 to 8 numbers byadagi red chilli
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp methi seeds
  • 1 cup coconut grated
  • small size tamarind
  • ¼ tsp turmeric powder
  • few curry leaves
  • oil for cooking
  • salt to taste

For wrapping and steaming

  • banana leaves broiled on fire

Instructions

  • Firstly, in a large bowl soak 1½ cup of white rice/dosa rice and 1½ cup of parboiled rice/kaje rice for 4 to 5 hours.
  • Collect fresh colocasia leaves and wash and clean them properly. Chopp the colocasia leaves finely and keep them aside. The best way to shred the colocasia leaves is to place one on top of the other and then roll them together, shred in one go. This will save you a lot of time.
  • Transfer soaked rice into mixi jar. Add 4 byadagi red chilli, ½ chopped onion, small size tamarind, salt and add little water, grind fine batter but dryish not very watery.
  • Transfer grounded batter into a large bowl and mix the shredded colocasia leaves into the batter well.
  • Then take a banana leaf, broil it on fire to prevent tearing. Now keep the batter in the centre of the banana leaf and fold the leaves along the sides and tips.
  • While you are busy making the remaining packets of batter, place sufficient water in a 'tondor' (steamer) and bring to boil.
  • Place all the pathrode on the shelf inside the 'tondor' (steamer), cover and steam for 45 minutes on high flame.
  • Remove from the steamer and allow to cool. Now you can open up the packets and cut them into bite-sized pieces, keep them aside.
  • Heat frying pan, add1 tsp oil and add 8 byadagi red chilli, 1 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi seeds, few curry leaves and roast on low flame.
  • To the same pan add 1 cup of grated coconut and fry on low flame until coconut turns golden brown. Then allow all the roasted ingredients to cool down and then add to mixi jar.
  • To the mixi jar add ½ chopped onion, small size tamarind, ¼ tsp turmeric powder and add little water, grind into a fine paste.
  • Heat kadai, add 3 tbsp of oil and add 1 chopped onion, few curry leaves and fry on low flame until the onion turns golden brown.
  • Add ground coconut spices mixture and add the required amount of water, make it little watery.
  • Adjust salt and mix well. Let the gravy cook on medium flame until gravy starts boiling.
  • Now add cut pathrode pieces and mix well.
  • Let the curry simmer for 5 minutes.
  • Now pathrode gassi ready to serve.

Video

Notes

  • Use tender colocasia leaves to prevent itchiness.
  • This curry with pathrode in it thickens in consistency with time. Pathrode added to the curry makes it very dry within no time, so you can keep the gassi a little watery before adding the steamed pathrode in, if you wish to. The consistency of pathrode gassi is usually thick.
  • Don’t skip tamarind because tamarind is always added to any dish with colocasia to offset any itchiness.

How to make pathrode gassi recipe with step by step photo:

  • Firstly, in a large bowl soak 1½ cup of white rice/dosa rice and 1½ cup of parboiled rice/kaje rice for 4 to 5 hours.
  • Collect fresh colocasia leaves and wash and clean them properly. Chopp the colocasia leaves finely and keep them aside. The best way to shred the colocasia leaves is to place one on top of the other and then roll them together, shred in one go. This will save you a lot of time.
  • Transfer soaked rice into mixi jar. Add 4 byadagi red chilli, ½ chopped onion, small size tamarind, salt and add little water.
  • Grind fine batter but dryish not very watery.
pathrode gassi recipe
  • Transfer grounded batter into a large bowl and mix the shredded colocasia leaves into the batter well.
  • Then take a banana leaf, broil it on fire to prevent tearing. Now keep the batter in the centre of the banana leaf and fold the leaves along the sides and tips.
  • While you are busy making the remaining packets of batter, place sufficient water in a ‘tondor’ (steamer) and bring to boil. Place all the pathrode on the shelf inside the ‘tondor’ (steamer), cover and steam for 45 minutes on high flame.
  • Remove from the steamer and allow to cool. Now you can open up the packets and cut them into bite-sized pieces, keep them aside.
  • Heat frying pan, add1 tsp oil and add 8 byadagi red chilli, 1 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi seeds, few curry leaves and roast on low flame.
  • To the same pan add 1 cup of grated coconut and fry on low flame until coconut turns golden brown. Then allow all the roasted ingredients to cool down and then add to mixi jar.
  • To the mixi jar add ½ chopped onion, small size tamarind, ¼ tsp turmeric powder and add little water, grind into a fine paste.
  • Heat kadai, add 3 tbsp of oil and add 1 chopped onion, few curry leaves and fry on low flame until the onion turns golden brown.
  • Add ground coconut spices mixture and add the required amount of water, make it little watery.
  • Adjust salt and mix well. Let the gravy cook on medium flame until gravy starts boiling.
  • Now add cut pathrode pieces and mix well. Let the curry simmer for 5 minutes.
  • Now pathrode gassi ready to serve.
pathrode in coconut gravy

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