“Moong+ Ukdo Tandla Tere Panna Patrado (Whole Green Gram+ White Boiled Rice Colocasia Leaves Steamed Rolls”… patrado the word itself explains all one has to say about this delicious dish … got some large sized tere paan from village side, so prepared patrado after a long time … the color of mooga patrado prepared always turns green as I use green chillies … soft and delicious patrado ready to be relished with saar and rice … Yummilicious …
** Patrado is a colocasia delicacy that one never tires of relishing during lunchtime. There are plenty of recipes using these leaves in Konkani Saraswat Cuisine using different ingredients. The method of rolling them into spirals and steaming remains the same, through they can be cooked covered in pan giving a charred fried bottom. All these recipes have been included in the Blog before and the only difference about this patrado is that here I have used ukdo tandul/ ukda chawal/ white boiled rice in place of normal rice which is usually used.
** We love patrado and it had been quite some time since I prepared them as I never managed to get the leaves. Finally I saw some large sized alva paan/ colocasia leaves on highway en-route home and bought them. These leaves are available during monsoon and is of tender quality used extensively for preparation of curry dishes. However, as the leaves were too large in size I prepared patrado using them. The only difference in this recipe is I used Boiled rice in place of ordinary rice while rest of the recipe remains same.
** I am repeating and also sharing a common link at the bottom of this recipe to all the patrados prepared and posted prior in this blog, you may browse through and try them out in leisure they are all tested in my kitchen and taste wonderful. I will be adding in many more variations as and when I prepare them, so do keep a keen watch out for more delicious dishes here. If you have any query or want any recipe that I have not yet posted, you may mail me or leave a comment, if I know of it, I will prepare it and share the same soon.
** Here is my recipe for “Moong+ Ukdo Tandla Tere Panna Patrado (Whole Green Gram+ White Boiled Rice Colocasia Leaves Steamed Rolls)” … My very own style ….
** Wash and soak overnight or for 8 hrs. 1 cup moong/ whole green gram in plenty of water. Also, wash and soak 1 cup of ukdo tandul/ ukda rice/ white boiled rice separately in plenty of water overnight or for 8 hours. I soaked them both overnight for about 12 hours.
** Next day wash both the moong and rice well again and drain properly in a colander separately and keep aside. Do not mix them together while grinding as ukda rice needs more time for grinding while moong gets done fast, so it is always better to grind separately.
** Remove the stem and thick veins of 9 large sized or 12 medium sized tere paan/ colocasia/ patrade leaves. Wash well (gently) and allow the water to drip off by keeping it inverted and slant on back of an inverted vessel or anywhere else suitable to you.
** Grind 3 cups of grated coconut (soyi/ nariyal) with 18-20 green chillies (tarni mirsanga/ hari mirchi) or 12-15 kashmiri red chilly (byadgi mirchi/ kumte mirsanga), lemon sized tamarind (chinchama/ Imly), 2 tsp of asafoetida/ hing powder to a smooth paste.
** Note : I always add green chillies while preparing mooga patrado and red chillies for others, you may add red ones as done by most of the people too, also you can increase or decrease the spice level depending upon individual taste or that of your family.
** Note : Do add a small lemon sized tamarind while grinding as it is necessary to remove the itchiness if any in the leaves. You can also add bimbul/ tree sorrel fruit while grinding the masala if it is available in your place, we do not find them here so I always use tamarind.
** The texture of the patrade paste masala ground should not be too coarse nor too fine, just smooth enough to apply on the leaves. Add just sufficient water enough for grinding as the consistency of the paste should remain thick and not thin textured.
** Remove the ground masala into a bowl and then add in the ukda rice into the mixer grinder and grind to a smooth paste with required amount of water. When done remove and add this to the ground paste in the bowl and then add in moong in mixture and grind to smooth paste.
** When done remove ground moong paste and add to ingredients in the bowl along with salt (namak/ meeta) to taste and mix well. Do not add in any water for mixing the batter. The paste should be of thick applicable consistency, so be careful with water addition.
** To prepare Patrado : Keep one large colocasia leaf with the vein side on top and spread the paste all over evenly in thin layer. Place another leaf, a bit smaller in size again vein side on top and apply paste all over. Repeat with another smaller leaf on top of it.
** Now fold the sides at full length and then from bottom of the leaves start rolling upward tightly to form a roll. The rolls should be tight enough or it will open up while steaming. I have posted step pictures to help you learn the process better elsewhere, check link at end.
** Usually the rolls are prepared with a set of 3 or 4 leaves depending on their size. If the rolls have turned out small say of 4 inches in length then you can steam it as it is otherwise you can cut them into halves the way I have shown in the picture, which is what I always do.
** Cut rolls into two with a serrated knife in the centre and place them in a bowl keeping the center cut portion upwards (check out in pictures). Put the steamer-vessel/ Pedavana with enough water and bring the water to rolling boil, then lower the heat to minimum.
** Gently place bowl inside over the separator in pedava, cover with the lid and steam on high flame for 5-8 minutes till you see steam escaping a bit through the lid, then lower the heat to minimum and let cook for about 30-40 minutes depending upon the quantity.
** You will get a very good aroma when patrado is done, open the lid and check out if done, if you feel the masala is still sticky continue steaming for another 10 minutes. Remove the lid when done and keep it aside to let cool a bit before you serve.
** “Moong+ Ukdo Tandla Tere Panna Patrado (Whole Green Gram+ White Boiled Rice Colocasia Leaves Steamed Rolls) are done and ready to be served. These are always served for lunch/ dinner with dal/ saar along with rice as it tastes best that way.
** For serving : You can serve the patrado hot as it is with topped with a tsp of coconut oil over it which is the traditional way of serving, though it is Optional. But do give it a try once if you have not yet tasted it that way, you and your family are sure to love it.
** You can also allow the patrades to cool completely, slice them into 1/3 inch thick slices and fry them on tava by rolling them on a mixture of fine rava + rice powder till crisp on top adding on a little bit of oil too, which is what most of us do the next day.
** If there is leftover patrado the next or even two days later, you can just cut them into small pieces or crumble them and prepare bhaji with addition of onions and seasoned with mustard, red chillies and curry leaves, this has already bean posted in the blog before.
** Important Note : If you have more quantity of patrado to be steamed then once the first round in done with you can continue the second round by adding some more water in the steamer and going about exactly as before or if you have just a few pieces left then you can place them on top of the half steamed patrado after about 25 minutes of steaming and continue for another 30 minutes, that way they all will get properly steamed. Do not place them all on one pile and try steaming in one go if the quantity is more, the innerside will not get steamed properly as the steam needs to move about properly between the rolls for even steamed patrado, so do be careful or you may end up with half cooked ones.
** Sharing below link to “Step by Step pictures of preparation of Patrado” for those who are new to help understand the procedure well, observe keenly and go ahead, it is not that difficult as it looks, just a little bit of practice is all that is needed .......
** Sharing a common link to all “Patrado” dishes posted earlier in the blog, you may try them out too, it also includes the slice frying methods and the upkari/ bhaji method do, just browse through and you will find them, if any difficulty you may leave a comment or mail me …
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