This traditional recipe from (Tulu Nadu) Mangalore features Pathrode (colocasia leaf rolls) cooked in a flavorful, spicy coconut-based gravy called Gassi.
1. Preparing the Masala (Gravy Base)
The gravy is built on a rich, aromatic spice blend:
Dry Spices: Roast coriander seeds, cumin, fenugreek seeds, and dry red chillies until fragrant.
Aromatics: Add turmeric powder and a pinch of asafoetida (hing) to the mix.
Coconut Base: Combine the roasted spices with freshly grated coconut.
Grinding: Grind everything into a smooth, thick paste using a little water and a small piece of tamarind for tanginess.
2. Preparing the Pathrode Rolls
Cleaning: Use fresh Colocasia (Taro) leaves. Remove the thick veins from the back of the leaves to ensure they roll easily and cook through.
Coating: Spread a spicy rice batter (similar to the masala but thicker) evenly over the leaves.
Layering: Stack several leaves on top of each other, applying batter between each layer.
Rolling & Steaming: Roll the stacked leaves tightly and steam them until they are firm and cooked.
Slicing: Once cooled, slice the steamed rolls into circular discs or chunks..
3. Cooking the Gassi
Boiling the Gravy: Pour the ground masala paste into a heavy-bottomed pot. Add water to reach your desired consistency and bring it to a boil.
Seasoning: Add salt to taste and a small piece of jaggery to balance the spice and tang.
Simmering: Carefully add the sliced Pathrode pieces into the boiling gravy. Simmer on low heat so the Pathrode absorbs the flavors without breaking apart.
4. Tempering (Tadka)
Heat oil in a small pan.
Add mustard seeds, curry leaves, and crushed garlic.
Once the mustard seeds crackle and the garlic turns golden, pour the tempering over the Gassi and cover immediately to trap the aroma.
Serving Suggestion: Pathrode Gassi is best served hot with steamed rice or enjoyed on its own as a savory traditional meal.
Indian Restaurant Style Matar Paneer Recipe
There’s a specific sound that defines a perfect evening in an Indian household—it’s the distinct kurum-kurum crunch of a thin-crust onion samosa. Whether you’re walking past a bustling street corner in Bangalore or sitting down for a rainy-day tea at home, the Irulli Samosa (Onion Samosa) is more than just a snack; it’s an emotion.…
Continue Reading Pocketful of Crunch: The Secret to Street-Style Onion Samosas at Home
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis. 1. Chunky Green & Red Chili Garlic Chutney Best for: Immediate consumption with fresh rotis. Ingredients: Large green and red chilies (less spicy variety) Garlic cloves Fenugreek…
Continue Reading 3 Types of Garlic Chutneys and Bajra Roti Recipe
Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal. In This article Explained how to prepare a classic, creamy version of this delicacy. Ingredients Vegetables (Chopped into long pieces) Bitter Gourd (Ucche): 2 medium Potato (Alu): 2 medium Raw Papaya (Pepe): 1 cup Raw Banana (Kanchakala): 1…
In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables. Ingredients Oats: 1 cup (Rolled or Instant) Besan (Gram Flour): 2-3 tbsp (for binding) Curd (Yogurt): 1/4 cup Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots. Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt. Herbs: Fresh…
In This article Explained how to make a refreshing, colorful, and delicious Falooda/Fruit Custard at home. It combines the creaminess of custard with the texture of vermicelli (sevai) and fresh fruits. Ingredients For the Base: Milk: 500ml (Full fat preferred) Vermicelli (Shavige): As per requirement Ghee: 2 tsp Sugar: 1/2 cup (adjust to taste) Custard…
“Mohabbat Ka Sharbat” is a famous refreshing summer drink traditionally made with milk, watermelon, and rose syrup. This version adds jelly and chia seeds for extra texture and cooling benefits. Ingredients For the Base & Toppings: Milk: Boiled and chilled (room temperature or cold). Watermelon: Some finely chopped, others scooped into small balls. Rose Syrup…
Continue Reading Mohabbat Ka Sharbat (Summer Refreshment) Recipe
Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.