Pathrode is a traditional dish from the coastal Karnataka and Mangalorean region, made by layering colocasia leaves with a spicy, tangy rice-and-coconut masala. The layered leaves are rolled, steamed and then sliced into beautiful spirals.
The steamed slices can be enjoyed as they are or lightly pan-fried until crisp around the edges. It makes a wonderful snack or side dish for a traditional meal.
Ingredients
For the Leaves
- 10–12 fresh colocasia leaves
- Water, as needed
- A little oil for greasing
For the Masala
- 1 cup raw rice
- 1 cup grated fresh coconut
- 6–8 dried red chillies
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- Small lemon-sized ball of tamarind
- 2 tablespoons jaggery
- ½ teaspoon turmeric powder
- A pinch of asafoetida
- Salt to taste
Method
1. Prepare the Rice
Wash the raw rice thoroughly and soak it in water for about 4 hours.
Drain the water completely before grinding.
2. Make the Masala
Add the soaked rice, coconut, dried red chillies, coriander seeds, cumin seeds, tamarind, jaggery, turmeric, asafoetida and salt to a mixer.
Grind into a thick, smooth paste using only a little water.
The masala should be thick enough to spread easily over the leaves.
3. Prepare the Colocasia Leaves
Wash the leaves thoroughly.
Place each leaf with the veined side facing upward and carefully remove or shave down the thick central veins.
This helps the leaves become easier to roll and cook evenly.
4. Layer the Leaves
Place the largest leaf on a flat surface.
Spread a thin layer of the prepared masala over the leaf.
Place another leaf on top and spread another layer of masala.
Repeat with 3–5 leaves, keeping the larger leaves toward the bottom.
5. Roll the Pathrode
Fold the sides of the layered leaves toward the centre.
Then roll the leaves tightly from one end to the other to form a firm log.
Spread a little extra masala over the outside of the roll.
6. Steam
Place the rolls in a greased steamer.
Steam for about 30–35 minutes, or until the masala is completely cooked.
Allow the rolls to cool slightly before slicing.
7. Slice the Pathrode
Cut the steamed rolls into medium-thick slices.
You should see beautiful layers of green leaves and spiced masala when sliced.
8. Pan-Fry
Heat a little oil on a tawa.
Place the slices on the pan and cook on both sides until lightly crisp and golden around the edges.
This step is optional, but it gives Pathrode a delicious texture.
Serving Suggestions
Pathrode tastes delicious with:
- Fresh coconut chutney
- Coconut oil
- Curd
- Simple vegetable curry
- Rice and dal
Tips for Perfect Pathrode
- Choose fresh, mature colocasia leaves without excessive damage.
- Keep the masala thick rather than watery.
- Spread the masala in a thin, even layer.
- Roll the leaves firmly so the slices hold their shape.
- Cook the rolls thoroughly before slicing.
- If pan-frying, use medium heat so the slices crisp without burning.
Final Thoughts
Mangalorean-style Pathrode is a beautiful traditional dish that combines tender colocasia leaves with a spicy, tangy and slightly sweet masala.
The colourful spiral layers make it especially attractive when served on a plate, while the optional pan-frying adds a delicious crisp texture.
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