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.
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