“Patrado with Kirlailele Moogu- Chane Dali ani Tandulu/ Colocasia Leaves Vadi with Sprouted whole Green Gram- Bengal Gram Dal- Rice” … made some variations and tried out this Spicy- Soft- Scrumptious patrado that tastes delicious when served with Dalitoy and Rice … Yummilicious …
** “Patrado” the word is enough for any amchi GSB/Konkani Saraswat to jump in joy. This is a must in the to do list of Saraswat konkani cuisine. No Amchi is ignorant of this dish and almost no one hates it. Its stands at par with our Dalitoy (Spiced Tuvar Dal) and is enjoyed by all Amchies all over the world who have access to colocasia leaves. Though it’s a bit of tedious 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 colocasia leaves (Arvi leaves) multilayered to which spicy masala mixed with ground dals is applied within each layer and rolled tightly like pinwheels and then steamed in a steamer for a good 40 minutes and relished hot.
** 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 and being innovative in my cooking style I have prepared them in many variations and mix and matches of combos. Today too, I have prepared it with combo of sprouted whole green moong-chana dal and rice along with the masala etc. I am sharing a common link to patrado and the various items that are prepared with it at the bottom of this recipe, do check it out and try them out in your kitchen and enjoy them in your home with your loving family. These are best served steaming hot topped with coconut oil with Dalitoy-Sheetha (Rice) a sure hit combination.
** Here is the method of preparing “Patrado with Kirlailele Moogu- Chane Dali ani Tandulu/ Colocasia Leaves Vadi with Sprouted whole Green Gram- Bengal Gram Dal- Rice”
** You will need about 4-5 cups of “Sprouted whole green grams /Kirlailele moogu”, which has to be prepared prior, say about 2 days. I always sprout green beans in plenty and once they are well sprouted put them in an air tight stainless steel box in my fridge and use them frequently for salads, bhakris, with curds etc. I am sharing a link at the bottom of this recipe for the method of preparation of sprouts.
** Note : It is optional to use sprouted green grams, you can use the soaked ones too. The sprouts are high in protein content and adding them on increases the health benefits, so I always try to add sprouts as I always have them ready at home. If not, just soak the 2 full cups of green grams overnight or 8 hours. Wash in plenty of water, drain properly and use while grinding.
** Wash and soak one cup of “Chana Dal/Bengal Gram Dal” along with one cup of “Rice” in plenty of water for about 2-3 hrs. Drain and rinse it well, put it in a colander for 30 minutes for all excess water to get drained off.
** Cut of the stems / dentu of the leaves and keep them aside. You need only leaf part for this recipe. Remove the thick veins on the back of 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.
** Masala to be ground : Grind 3-4 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 smooth paste. Add very little water, it should be of paste consistency. Remove in a wide based vessel.
** Grind the Sprouted Moong, chana dal and rice together to a smooth paste. Remove and add it to the ground coconut paste. Add salt to taste and mix well. The paste should be of thick consistency, so do not add much water. If you find it a little bit thinner in texture add in a tablespoon of rice flour or besan / chana dal 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.
** Note : I have posted step by step pictures in previous recipes, so plz. Check up the same to help you learn the process of making these rolls. It really is really easy and worth learning, and once you do so, you will never forget it in your lifetime. However, if not confident then 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 center carefully, so that both the rolls remain intact and not open up. 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.
** Note : If not comfortable with the idea of cutting the rolls or confused ask some friendly neighbor or relative or watch a video, whichever gives you proper guidance. If the rolls rolled are smaller in size say about just 5 inches in length, you can place them whole too for steaming. This is the traditional method of steaming, in which case if you have them more in quantity and if you need to keep them topped in layer, you can do so, but you will have to keep one layer, steam for 15 minutes and then place the second layer or else the patrado will not get steamed well from within. This is the very reason why I cut them into two and place the cut portion facing upwards and steams, this process cuts down the time used and saves on gas too. You may choose any method you are comfortable with.
** Once the rolls are placed, 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 low to medium and cook for about 30-45 minutes. Remove the lid and then off the gas and let the steam cool off a bit before you try to remove the hot patrado rolls from the steamer. If you try removing them immediately they get slightly mashed and will not retain the neat role shape. Remove and cool for about 10-15 minutes and then cut them into required thickness of slices.
** Now there are two ways of serving. One is the traditional Konkani Saraswat way, wherein we serve it just cut into about 2 inches thickness and serve it hot with a teaspoon of coconut oil poured on top of the slice along with other dishes for lunch or dinner. The second method is to cut them into ¾ inch slices, roll on fine chiroti rava or rice flour or a mix of both and then tava fry them with a little bit of oil till crisp and serve hot. The second method is followed by North Kanara Saraswats while in Mangalore we usually serve it hot as it is and fry them only the next day.
** “Patrado with Kirlailele Moogu- Chane Dali ani Tandulu/ Colocasia Leaves Vadi with Sprouted whole Green Gram- Bengal Gram Dal- Rice” is done and ready to be served. Serve them hot with dalitoy and rice along with some upkari/bhaji dish and a masala dish and you have the tastiest meal ever. If you want to relish it like snack, just fry it as mentioned in the note above and serve them crisp and hot along with some tea/coffee, tastes great too. Do try out these Konkani Delicacies and enjoy them for meal with your family and friends.
** Note : Do not throw away the thick stem "Venti/Colcoasia Leaves Stems" which in Amchi / Konkani we call Venti, you can string off/peel off the skin, cut them into 2 inch pieces and prepare a upkari which tastes awesome. There are many more dishes like chutney, gojju, etc. that can be prepared out of it. Giving a common link to "Venti/Colcoasia Leaves Stems" Recipes, Please follow the link given below .....
** There are many methods in which you can prepare these patrado/ colocasia roles with addition of different pulses and ways too. Sharing a common link to the same below, where in you will find step by step procedure and many more combos of the same. ...
** For the "Method of Sprouting", Please check through the link given below ....
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