Gayathri Pai's Food Bytes: Article on Patrado.

Tuesday, August 9, 2016

Article on Patrado.

Patrado-2 ...... Patrado made of Patrade Leaves / Arvi ka patta / Vadi ka Paan plays an important role in Amchi / konkani Saraswat Cusine ...…… They are prepared in many varities, A traditional and authentic dish which has millions of die hard fans all over the world ……

Patrado is a must in Amchi / GSB Saraswat konkani cuisine. No Amchi is ignorant of this dish. Its stands at par with our Dalitoy (Spiced Tuvar Dal) and is enjoyed by all Amchies all over the world. Though it’s a bit of tidious and time consuming dish, it’s a pampered dish and everybody makes effort to learn the preparation of this dish, so that they can always enjoy this with family as this is something not available in the stores and even if it does, its not the same like homemade. These are made of colcasia leaves (Arvi leaves) multilayered to which spicy masala mixed with ground dals is applied, rolled tightly like pinwheels and then steamed. To date this stands undivided attention from every Amchi and is one of GSB (Konkani Saraswats) favorite dish. If prepared when you have guests rest assured you would have a hit party for sure. There are many ways of preparing this patrado, with different types of masala’s as well as different methods.

These are best served steaming hot topped with coconut oil with Dalitoy-Sheetha (Rice) a sure hit combination. Once they are cooled properly, you can put them in fridge and after a few hours slice them into 1/3 inch thickness, roll them in rice flour or fine chiroti rava (Cream of Wheat / sooji) and tava fry till crisp and serve too. Again you can cut them into tiny pieces the next day and prepare upkari / bhaji with Mustard and red chilly seasoning and lastly garnish with fresh coconut. These are also prepared, sliced, and deep fried. Also they are cooked in flat pan with seasoning. Another variation is we prepare a less spicy curry / gashi seasoned with onions and the patrado slices are dunked into it when the curry is hot and served with rice. I have also gone to the extent of slicing them and preparing bajo / bajia out of them, and I vouch for it, they tasted simply out of this world.

I have posted all these before. I will give all the links below so that you can check up on these with ease. Anything or any variation with patrado all of them simply taste yummy. So many methods with these leaves. We Amchies are so partial towards this, like it’s our lifeline. So I am sure all are well versed by now of this dish. Still if the preparation method cannot be followed, you can check up on any amchi video for the same for the exact method of application. Just remember you have to roll the leaves tightly.

I have already posted the recipe of Patrado before using many variations. The same one is also added before using whole green moong and rice with masala added, but the variation is only the chillies. Most of the time I use green chillies for spicing up the masala, Today however I have used red chilles for the masala. Both taste great. This one is the typical Amchi method while the previous one with green chillies was my variation. You can choose any method.

** I have include the pictures here of panna patrado and of Patrado-1 as reference for the application method.

For the Recipe ...... 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.

Cut of the stems / dentu of the leaves. You need only leaf part and devein the leaves of about 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. Do not throw away the thick stem which in Amchi we call Venti, you can peel of the skin, cut them into 2 inch pieces and prepare a upkari which tastes awesome. Will add the link to the same too at the end of the Recipe.

Masala to be ground : Grind 4 cups of grated coconut with 15-18 red kashmiri chillies (plus or minus depending upon individual taste), large lemon sized tamarind (do add tamarind of a large lemon size, it’s necessary to remove the itchiness if any in the leaves) with 2 tsp of hing powder to a coarse paste. The paste should not be too coarse or 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. If you find it a little bit thinner in texture add in a tablespoon of rice flour and mix well.

Now for preparing the patrado rolls …. 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 in previous recipes, so plz. Chek up the same 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 / Idly Steamer.

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. Serve the patrado hot topped with coconut oil (Optional) with Dal-Chawal, which is the best combination. But then you can serve this as side dish during parties.

Here are some of the Items prepared from Patrade / Arvi / Alu / Vadi Leaves, will add on to the list here as and when I prepare them with variations ……..