Patrade is a traditional south canara food, made during the rainy season as colocasia leaves are in plenty during this season and during Ganesh Chaturthi festival. Use tender colocasia leaves as much as possible as they tend to have less calcium oxalate in them. Calcium oxalate crystals in colocasia leaves is responsible for the itching/stinging sensation in your throat, mouth after eating them. Do not use very mature, aged colocasia leaves as they could give rise to a lot of itching even after cooking. Tender colocasia leaves have very little developed veins and do not require deveining. But mature colocasia leaves need deveining so as to avoid itching. This dish is nothing but pinwheels from steamed rice batter wrapped in colocasia leaf and then soaked in coconut based gravy. Patrade is my Dad's and my son's favourite dish.
Ingredients :
For batter-
2 cups parboiled rice
2 tblsp urad dal
3-4 bedagi chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp of tamarind
1 tsp salt
For curry :
1 whole medium size coconut grated
5-6 bedagi chillies
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 fenugreek seeds
pinch of carom seeds
1 tsp turmeric powder
1 onion chopped
3-4 garlic cloves
1/2 tsp tamarind
salt to taste
For tempering :
2 tblsp coconut oil
1/2 tsp mustard seeds
1/2 tsp udad dal
1/2 onion chopped fine
1 sprig curry leaves
Method :
1. Wash and soak rice & urad dal for 2-4 hours.
2. Grind rice, udad dal,chillies, coriander cumin seeds, tamarind and salt to a smooth and thick paste using little water.
3. Wash the colocasia leaves (12-15 leaves ) well and pat them dry carefully with a soft towel. Devein if you find thick grown vein on the backside of the leaf.
4. Keep the biggest leaf on a clean surface. The pointed side should be facing away from you. Apply the batter uniformly using you fingers covering the entire leaf. Now keep another leaf on the first and repeat till you have a stack of 3-4 leaves.
5. Next roll the stack of leaves from one end ...ie. from your end and work towards the pointed top.
6. Repeat this with the remaining colocasia leaves and batter.
7. Meanwhile heat your steaming vessel and steam cook the rolls for 20-25 minutes or till done.
8. When cool chop each roll into 1/2 inch thick pinwheels using a sharp knife.
9. Grind the masala ingredients along with water to a fine and smooth paste.
10.In a heavy bottomed vessel heat oil for tempering add the mustard seeds and urad dal...when they start popping add onion and curry leaves... when onion changes colour transfer the ground masala in.
11.Add enough water to bring to gravy consistency ...not too thick nor too watery.
12.Bring the curry to a boil, adjust the salt. Add 1 tsp sugar...when the rawness of the curry disappeares add the pinwheels (patrade) into the boiling gravy. Simmer for 2-3 minutes on slow flame.
13.When the curry thickens stir gently. Be careful not to burn the gravy.
14.Serve after few hours when the patrade sucks up the gravy well. Enjoy!!
For batter-
2 cups parboiled rice
2 tblsp urad dal
3-4 bedagi chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp of tamarind
1 tsp salt
For curry :
1 whole medium size coconut grated
5-6 bedagi chillies
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 fenugreek seeds
pinch of carom seeds
1 tsp turmeric powder
1 onion chopped
3-4 garlic cloves
1/2 tsp tamarind
salt to taste
For tempering :
2 tblsp coconut oil
1/2 tsp mustard seeds
1/2 tsp udad dal
1/2 onion chopped fine
1 sprig curry leaves
Method :
1. Wash and soak rice & urad dal for 2-4 hours.
2. Grind rice, udad dal,chillies, coriander cumin seeds, tamarind and salt to a smooth and thick paste using little water.
3. Wash the colocasia leaves (12-15 leaves ) well and pat them dry carefully with a soft towel. Devein if you find thick grown vein on the backside of the leaf.
4. Keep the biggest leaf on a clean surface. The pointed side should be facing away from you. Apply the batter uniformly using you fingers covering the entire leaf. Now keep another leaf on the first and repeat till you have a stack of 3-4 leaves.
5. Next roll the stack of leaves from one end ...ie. from your end and work towards the pointed top.
6. Repeat this with the remaining colocasia leaves and batter.
7. Meanwhile heat your steaming vessel and steam cook the rolls for 20-25 minutes or till done.
8. When cool chop each roll into 1/2 inch thick pinwheels using a sharp knife.
9. Grind the masala ingredients along with water to a fine and smooth paste.
10.In a heavy bottomed vessel heat oil for tempering add the mustard seeds and urad dal...when they start popping add onion and curry leaves... when onion changes colour transfer the ground masala in.
11.Add enough water to bring to gravy consistency ...not too thick nor too watery.
12.Bring the curry to a boil, adjust the salt. Add 1 tsp sugar...when the rawness of the curry disappeares add the pinwheels (patrade) into the boiling gravy. Simmer for 2-3 minutes on slow flame.
13.When the curry thickens stir gently. Be careful not to burn the gravy.
14.Serve after few hours when the patrade sucks up the gravy well. Enjoy!!
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