Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.
125 gms rice
125 toor dal/split Pigeon peas
One coconut grated
25 roasted dry red chillies
2 tbsps tamarind paste
Kidney bean sized piece of hing/asafoetida or as per taste.
18 colocasia leaves deveined, washed and wiped thoroughly.
Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.
This Coconut based gravy seasoned with garlic is a gastronomical delight!! The succulent pieces of tender Jackfruit and the flavour of fleshy drumsticks are best eaten with hot rice. Byadgi chillies give the gravy not only a beautiful colour but also the required texture!
18 bite sized pieces of tender Jackfruit
Half of a large coconut grated
12 Byadgi chillies roasted
A heaped tsp of tamarind paste
20 cloves of garlic
3 tbsps coconut oil
Pressure cook the tender Jackfruit in a glass of water with salt, to two whistles. Chop the Drumstick into bite sized pieces and cook them separately in an open pan with a little salt. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked tender Jackfruit. Add the cooked Drumstick. Thin down the gravy to the required consistency. Adjust salt and boil well. Heat the coconut oil. Crush the garlic gently and drop it into the oil. Roast to a rich golden brown. Tip it into the boiling curry. Boil well for a couple of minutes and keep aside for half an hour for the flavours to infuse.
Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.
250 gms tender mango
38 bite sized pieces of Tender Jackfruit
45 Byadgi chillies
3 tbsps coriander seeds
2 tbsps mustard
1 tsp methi/ fenugreek seeds
A kidney beans sized piece of Hing/ asafoetida
Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.
Panak is a drink made by boiling jaggery and spiced with pepper and dry ginger. Cardamom is, added for flavour and a generous amount of lemon juice adds to the tang. Panak is traditionally made to celebrate Ramanavami, the birthday of Lord Shri Rama. Moong dal Kosambari/ salad too is offered. Posting the recipes for both today.
Ingredients for Panak
2. 5 Litres water
1/2 kg jaggery
2 heaped tsps dry ginger powder
2 heaped tsps freshly crushed pepper powder
18 Cardamoms powdered
Juice of 3 lemons
Boil the jaggery, dry ginger powder and the pepper powder in 2.5litres of water till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.
Ingredients for Moong dal/Green gram Dal Kosambari
100 gms moong dal washed and soaked for a couple of hours
1 small cucumber minced
1/2 of a small raw mango minced
1/4 of a small coconut grated
2 green chillies chopped fine and crushed with salt
Coriander leaves finely chopped
Juice of half of a small lemon
1tsp coconut oil
2 sprigs curry leaves
Drain the soaked moong dal. Add the crushed chillies, salt, chopped mango, cucumber, coriander leaves and finely grated coconut. Heat a tsp of oil and add a tsp of mustard. After it crackles add the curry leaves. Drop it into the Kosambari. Drizzle with lemon juice. Mix well and serve.
One of the favourites amongst Indians, tender Mango Pickle lends the necessary zing to a meal. Popularly known as Vadu Manga in Tamil or Appe Midi in Konkani, this pickle is made in the month of March or beginning of April. This particular variety of tender Mango is slowly becoming scarce in the local market because of its mounting supply to the Pickle making industries. My heartfelt thanks to my sister in law Roopa Prabhu who hunted it out and sent it to me.
2 kgs tender mango
200 gms Iodised Table salt
1/2 kg Everest Tikhalal Chilly Powder
200 gms Mustard
25 gms Hing/Asafoetida
1 tbsp Haldi/Turmeric powder
Boiled and cooled water as required
100 gms Coconut oil
Wash the tender mangoes thoroughly. Allow to dry on a cloth. Remove the stalks if any. Do not remove the stalks before washing and drying, as the water can seep into the tender mango and spoil the pickle. Tip them into a broad vessel. Sprinkle the salt and mix thoroughly. Keep mixing it about four times a day for three days. The tender mango changes colour and also releases water. Keep aside. Boil and thoroughly cool around 1 litre of water. Powder the mustard and asafoetida first and then grind it along with the chilly powder and turmeric to a smooth paste with the boiled and cooled water. Drop the ground paste into the tender mangoes and mix thoroughly. You can increase or decrease the quantity of water depending on how thick or thin you want the pickle to be. Store the Pickle in ceramic jars or glass bottles. Heat the coconut oil to smoking point. Allow to cool thoroughly. Dip a cloth in it and place it over the pickle to prevent air from entering. Cap the bottle tightly and allow to stand undisturbed in a cool dark place in the kitchen cupboard. This pickle takes a little more than a month to mature. Enjoy it with Roti, rice or even with bread.
Millets have been a staple in rural India from times immemorial, though the urban crowd has realised its benefits of late. They are a healthy option to eating rice or other carb rich food. This little millet and sago dosa is a crisp and crunchy one which can be enjoyed with fresh home made butter or with a coconut chutney. A special thanks to my sister in law Roopa Prabhu for her recipe.
500 gms Little millet/Varai/Samai
250 gms Sago Pearls/Sabudana
15 Green chillies
2 inch piece of ginger
1tbsp of Asafoetida /Hing
5 sprigs of curry leaves
1tbsp Cumin seeds /jeera
A small bunch of coriander leaves
Oil to roast the dosa
Soak the little millets and Sago for four hours. Grind to a smooth batter. Make a coarse paste of the green chillies and ginger. Chop the curry and coriander leaves fine. Tip in the ginger chilly paste, the chopped leaves, jeera, hing and salt into the batter. Add enough water to get a batter of free flowing consistency. It should be neither too thick nor runny. Keep it aside for an hour for the flavours to infuse. Heat a tava/skillet. Drizzle oil. Pour a ladleful of the batter and swish the Tava to spread the dosa. Do not use the ladle to spread. Drizzle with oil. Roast to a golden yellow. Flip and roast on the other side too. Serve hot with chutney.
Neem leaves are known to have antiseptic, anti bacterial and anti fungal properties. Juice of Neem taken on an empty stomach once a week keeps the skin glowing and blemish free. It is a natural way to de worm and also a blood purifier. Those who cannot take the bitter taste of the juice can make a dry chutney powder. A teaspoon of the powder is sprinkled on a morsel of hot rice with a little ghee/clarified butter and eaten as is. This dry chutney powder is traditionally prepared on Ugadi or the New Year celebrated by the Konkani community of Mangalore and some of the communities to the South of India. Posting the recipe of the same today.
A small bunch of fresh Neem leaves
100 gms Chana Dal /Bengal Gram Dal
1/2 tsp of ghee/clarified butter.
Wash the Neem leaves and dry them on a piece of cloth. Separate the leaves from the stem. Roast the Chana Dal in the ghee till it turns to a rich golden yellow. Drop in the Neem leaves and roast till the Chana Dal takes on a golden brown hue. Remove from the flame and keep aside to cool a little. Dry grind to a fine powder along with salt. Allow to cool thoroughly and store in an air tight container.
The sight of the fresh and luscious Cauliflower is simply tantalizing!!! Everyone in the family is fond of it, be it fritters, a simple stir fry, an Ambat or even a North Indian Aloo Gobhi. I had decided to make a Gobhi Paratha, and then realized that there was a bowl of peas lying in the freezer. So……. instead of the Paratha I made Rotis and rustled up a subzi which was loved by all. Hence the name Cauliflower Delight.
300 gms Cauliflower
2 large potatoes
1 bowl of peas
2 large onions
10 medium sized garlic cloves
1 inch piece of ginger
2 tsps chilly powder
1/4 tsp turmeric powder
2 tbsps Coriander powder
1tsp Garam masala
1tsp jeera/Cumin seeds
5 tbsps oil
Chop the Cauliflower and potatoes into bite sized pieces. Slice the onions. Chop the tomatoes. Crush the garlic, and grate the ginger. Heat the oil in a pan. Add the jeera. After it splutters add the onions, ginger and garlic. Roast till the onions turn translucent. Drop in the potatoes, peas and salt. Sprinkle water and cook on a gentle flame, till three fourth done. Add the Cauliflower, chilly, turmeric and coriander powder. Mix well. Sprinkle water and when the Cauliflower is three fourth done add the tomatoes. Cover and cook. When the tomatoes have turned mushy add the garam masala. Toss for a few minutes. Garnish with finely chopped coriander leaves. Serve hot with Roti.
This simple Eggplant Masala Curry is a family favourite. The only Masalas used in here are chilly powder and turmeric, thus keeping the flavours of all the vegetables intact. Goes well with Rotis and even with bread.
250 gms Eggplant /Brinjal
2 large potatoes
2 large onions
I heaped tsp chilly powder
A large pinch of turmeric powder
3 tbsps oil
1 tsp mustard
Chop the Eggplant into bite sized pieces. Cube the potatoes and slice the onions. Chop the tomatoes and coriander leaves fine. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the Eggplant, potatoes and salt. Toss for a couple of minutes and then add a glass of water. When half cooked add the salt and tomatoes. Cook till done. Garnish with coriander leaves. Serve hot.
Idli Pakora is a simple and delicious option to put leftover Idlis to good use. The Pakora is nice and fluffy inside and crisp on the outside. It can be served with a mint chutney or with tomato ketchup. I love mine as is, as the batter has all the spices added to it.
100 gms Besan/Chickpea flour
50 gms Rice flour
2 green chillies
Hing/asafoetida as per taste
A large pinch of ajwain /caraway seeds
1/2 tsp chilly powder
Oil for frying the Pakora
Cut the Idli into bite sized pieces. Keep aside. Crush the green chillies coarsely. Chop the coriander leaves and onions fine and tip them into a bowl. Add the ajwain, chilly powder, salt and hing. Add the Besan and rice flour. Add a little water at a time to make a semi thick batter. Mix well and keep aside. Heat oil in a pan. When the oil has reached the right temperature dip around five pieces of Idli into the batter. Drop them into the oil. Deep fry to a rich golden brown. Drain on tissue paper and serve hot with mint chutney or tomato ketchup.