Patrode (colocasia leaf rolls)
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Colocasia leaves layered with a spiced rice and coconut paste, rolled, steamed and sliced, a monsoon dish of coastal Karnataka.
Region: Coastal Karnataka (Udupi and Dakshina Kannada)Occasion: Monsoon season, especially the Tulu month of Aati (July–August)Time: 1 hour 30 min + 4 hours soakingServes: 4Vegan
Ingredients
- 10–12 tender colocasia (taro) leaves
- 1 cup raw rice, soaked 4 hours
- ½ cup grated coconut
- 8 dried byadgi chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- A lemon-sized ball of tamarind
- 2 tbsp grated jaggery
- ½ tsp turmeric
- Salt to taste
- For tempering: 2 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp urad dal, curry leaves
Method
- Wash the leaves, remove the thick stems and veins and wipe dry.
- Grind the soaked rice with coconut, chillies, coriander, cumin, tamarind, jaggery, turmeric and salt into a thick paste.
- Place a large leaf vein-side up and spread a thin layer of paste over it. Place a smaller leaf on top and spread again. Repeat with 3–4 leaves.
- Fold in the sides and roll up tightly.
- Steam the rolls for 40–45 minutes until the rice paste is cooked through. Cool.
- Slice into rounds and eat as is, or shallow-fry the slices or crumble and temper them with mustard, urad dal and curry leaves.
History
Patrode is made in Tulu, Konkani and Kannada homes on the Karnataka coast. Colocasia leaves grow wild in the monsoon, and the tamarind in the paste stops the leaves from itching the throat.
Significance
In Aati, the wettest month of the Tulu calendar, families cook traditional dishes from leaves and tubers that grow during the rains, and patrode is the best known of them.