Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, pathrade colocasia rolls in coconut gravy with mutton chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is something that I have loved my entire life. They’re fine and they look wonderful.
ABOUT Pathrode in Mutton Gravy RECIPE. Pathrode is a Mangalorean delicacy (coastal Karnataka) prepared using rice and colocasia leaves (kesuvina yele). A spicy batter is prepared by grinding rice, coconut, tamarind, and red chillies, then mixed with chopped colocasia leaves, wrapped in leaves and steamed. Pathravade, a masterpiece from the Konkan and Mangalorean cuisine.
To begin with this recipe, we have to first prepare a few components. You can have pathrade colocasia rolls in coconut gravy with mutton chicken using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Get 20 colocasia / Arvi/ Taro leaves
- Take 1 cup boiled rice (mota chaval)
- Make ready 1/4 cup raw rice
- Get 2 tbsp. green gram
- Take 3 long dried red chillies
- Make ready 1 tsp cumin seeds
- Get 2 tsp Tamarind
- Make ready To taste Salt
- Prepare as needed Few banana or almond or uppalige leaves to wrap
- Take Ingredients for the gravy
- Make ready 1 1/2 cup grated coconut (juicy top layer)
- Prepare 2 cups coconut milk
- Get 5 short dried red chillies
- Get 3 long dried red chillies
- Make ready 2 tbsp coriander seeds
- Get 1 tsp cumin seeds
- Make ready 1/4 tsp fenugreek seeds
- Prepare 1/4 tsp turmeric powder
- Make ready 1 inch Cinnamon stick
- Take 5 cloves
- Get 5-6 garlic cloves
- Prepare 3 medium onions
- Take 2 tbsp Ghee
- Make ready 2 tsp Tamarind
- Get to taste Salt
- Get 250 gm Pre cooked mutton/ chicken
See recipes for Mutton gravy, Mutton curry Tomato mutton gravy too.. By trimming this portion you will help reduce itchiness that the colocasia leaves tend to impart. Sort the leaves according to the size and decide how many rolls you wish to make. This is served hot with rice after allowing the patrade to get soaked properly in the hot gravy.
Steps to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Wash boiled rice (mota chaval), raw rice and green gram 3 to 4 times and then soak in water for about 4-6 hours. Later strain water and grind into a smooth batter adding little water and chillies, cumin and tamarind. Batter should be in thick consistency.
- Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well.
- Take clean banana leaves or almond tree leaves or local uppalige leaves and spread enough rice-leaves mixture in the center and make rolls. Fold the leaves like pockets. Place these rolls in a steaming pot with boiling water.
- Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside.
- Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool.
- Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water.
- In a earthen pot/ thick bottomed vessel transfer the masala paste. Add enough water to get running consistency. Add one sliced onion and salt as per taste. Bring this to a boil. Add pre cooked mutton or chicken
- Open the colocasia rolls and slice into 1 inch thickness slices. Add the slices into boiling gravy. Bring to a good boil. Finally add 2 cups coconut milk. Keep stirring to avoid curdling of milk. Reduce the flame and bring the gravy into a small boil.
- Heat a seasoning pan with Ghee. Add one sliced onion and brown it. Pour this hot seasoning over the gravy. Cover and keep for 2 hours before serving to absorb all the flavours.
Sort the leaves according to the size and decide how many rolls you wish to make. This is served hot with rice after allowing the patrade to get soaked properly in the hot gravy. This is really an awesome and traditional curry made by GSB / Saraswat householders. Let it simmer for sometime. (keep the gravy thin, it becomes thick later). Cut the pieces of steamed pathrado and add it to the gravy.
So that’s going to wrap it up with this exceptional food pathrade colocasia rolls in coconut gravy with mutton chicken recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
