Thursday, June 11, 2015

Patrado .... 1.

Whole Moong + Rice..... Patrado.

Patrado are colocasia leaves applied with spicy masala paste, rolled and steamed. This is one of GSB (Konkani Saraswats) favorite dish. There are many ways of preparing this patrado .... with different types of masala as well as different methods. Today i have posted the method of making Patrado with Whole green moon and rice with masala as the basic ingredient for the same. I will post many different methods as as when i prepare. Do relish this spicy rings of colocasia leaves at their best.

Wash and soak overnight or for 6-8 hrs. 1 cup of Whole Moong in plenty of water. Soak ½ cup of rice next morning for 1-2 hrs. Next day wash moong well again and drain properly in a colander. Also drain the soaked rice and keep ready.

Remove the stem and thick viens of 10-12 large to medium sized colocasia / patrade leaves. Wash well (gently) and allow the water to drip off by keeping it slant on an inverted vessel or anywhere else suitable to you. 

To be ground : Grind 4 cups of grated coconut with 10-12 green chillies or 12-15 kashmiri red chilly (plus or minus depending upon individual taste), lemon sized tamarind (do add tamarind of a small lemon size, it’s necessary to remove the itchiness if any in the leaves) 2 tsp of hing powder to a coarse paste. The paste should not be too coarse nor too smooth. Add very little water, it should be of paste consistency. Remove in a vessel.

Grind the Moong and rice together to a smooth paste. Remove and add it to the ground paste. Add salt to taste and mix well. The paste should be of thick consistency, so do not add water. 

Keep one large colocasia leaf with the vein side on top. Spread the paste. Now top it with another leaf, a bit smaller in size in similar pattern and apply the paste on it. Repeat with another leaf a bit smaller in size and again apply the ground paste. Fold the sides at full length and then start rolling from the other way. The rolls should be tight enough or it will open up while steaming. I have posted pictures to help you learn the process. However I suggest you watch any video on You tube once on application of the paste on leaf, clearly and you will come to know the exact method.

Cut rolls into two with a serrated knife in the centre. Put the Steaming vessel / Pedavana with enough water and bring the water to boil, lower the heat and gently keep the cut patrades in the steamer / pedavana by placing the cut side on top. This is absolutely necessary as if you keep it the other way the masala will drop into the water of the steamer. If not comfortable in using this method and if the rolls are small just place them whole inside the pedavana. 

Now close the pedavana and bring it to full heat once again till you see steam escaping out of the vessel then keep the flame on medium and cook for 30-45 minutes. When done remove the lid and let cool a bit before you serve.

For serving : You can serve the patrade hot as it is with Dal Chawal by pouring a tsp of coconut oil over it (Optional). 

** You can also allow the patrades to cool completely, slice them into thick slices and fry them on tava by rolling them on a mixture of fine rava + rice powder till crisp on top.

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