Pathrode is a spicy dish prepared by steaming a spiced rice flour batter rolled up in colocasia leaves, an action that gives it a different flavour and texture. Pathrode is a quintessential example of the broader traditions of the region in its entire endeavour to amalgamate fresh coconut with the tanginess of tamarind and earthy tones of colocasia leaves, all into a wholesome, satisfying dish. To prepare the batter for Pathrode, one first grinds rice flour with grated coconut, tamarind, jaggery, and a mixture of spices like red chilli powder, turmeric, and cumin. The mixture is spread evenly on big colocasia leaves in a sheet-like manner; then, it is tightly rolled into cylindrical shapes. Steaming will help to identify the flavours that melt in with the leaves while keeping them firm. Once cooked, the rolls are sliced into bite-sized discs that will unfurl to reveal a beautiful, layered interior. The texture of Pathrode is unique, as the leaf provides a soft, earthy crunch, contrasted with spiced rice flour filling. It has a rich taste along with coconut and spices, balancing the colocasia leaves' slight bitterness. Pathrode is typically served with coconut chutney or sambhar, adding an extra flavour and enhancing the dish's taste. While it is a festival and special occasion dish, Pathrode is also one of the 'preferred foods' in daily diet, at least in Konkani and Mangalorean homes.

• 1 cup rice
• 2 1/8 tbsp urad dal
• 1 1/4 cup coconut
• 20 colocasia leaves
• 2 tsp coriander seeds
• 1/4 tsp methi seeds
• 1 tsp jeera
• 1/2 tsp turmeric powder
• 3/4 cup jaggery
• Ball sized tamarind
• Curry leaves
• 2 tbsp peanuts
• 1 tsp chana dal
• 1 tsp salt
• 7 dry red chilli
• 2 tbsp coconut oil
• 1 tsp mustard

• Pathrode is the hero of monsoon comfort food—earthy, spicy, tangy, with just the right hint of sweetness to hit all the right notes.
• Start the recipe of pathrode by soaking 1 cup of rice and 2 tablespoons of urad dal in water for about 3 hours.
• Drain them and toss into a blender along with 1 cup grated coconut, 2 teaspoons coriander seeds, 1 teaspoon cumin, ¼ teaspoon fenugreek seeds, 1/2 teaspoon turmeric, 1/2 cup jaggery, a lemon-sized ball of tamarind, 1 teaspoon salt, and 7 dried red chilies.
• Blend this mix into a smooth, thick batter-like paste, adding water as needed to create a perfect spicy-sweet masala—this is the soul of your Pathrode.
• Next, grab fresh colocasia (arbi) leaves, ensuring they are tender and free of damage.
• Trim off the thick central veins to avoid any bitterness and itching, then rinse the leaves thoroughly and pat them dry.
• Lay one leaf shiny side down, spread a generous layer of the masala paste, and repeat the process, stacking 4-5 leaves.
• Fold the sides inward and roll tightly from the base to the tip, forming a snug cylinder.
• Steam the rolls in a steamer for about 30 minutes until they turn firm and hold their shape.
• For the tempering, heat 2 tablespoons of coconut oil in a pan.
• Add 1 teaspoon each of mustard seeds, urad dal, and chana dal, along with 2 tablespoons of peanuts and a handful of curry leaves.
• Once they crackle, stir in ¼ cup grated coconut and 2 tablespoons jaggery powder, cooking until aromatic.
• Slice the steamed rolls into bite-sized pieces and toss them gently in the tempering until coated in that delicious, nutty mix.
• Pathrode is a delicious recipe that cannot be missed!