Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pathrade colocasia rolls in coconut gravy with mutton chicken. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hello Friends, as promised here is recipe of Patrode or Patrado, steamy colocasia rolls recipe. Watch and share it to your near and dear ones Weighing Scale. They are pinwheels prepared using colocasia leaves.
Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pathrade colocasia rolls in coconut gravy with mutton chicken using 26 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Take 20 colocasia / Arvi/ Taro leaves
- Take 1 cup boiled rice (mota chaval)
- Get 1/4 cup raw rice
- Make ready 2 tbsp. green gram
- Take 3 long dried red chillies
- Prepare 1 tsp cumin seeds
- Get 2 tsp Tamarind
- Make ready To taste Salt
- Get as needed Few banana or almond or uppalige leaves to wrap
- Make ready Ingredients for the gravy
- Get 1 1/2 cup grated coconut (juicy top layer)
- Make ready 2 cups coconut milk
- Make ready 5 short dried red chillies
- Get 3 long dried red chillies
- Take 2 tbsp coriander seeds
- Make ready 1 tsp cumin seeds
- Take 1/4 tsp fenugreek seeds
- Take 1/4 tsp turmeric powder
- Make ready 1 inch Cinnamon stick
- Get 5 cloves
- Prepare 5-6 garlic cloves
- Make ready 3 medium onions
- Take 2 tbsp Ghee
- Make ready 2 tsp Tamarind
- Prepare to taste Salt
- Prepare 250 gm Pre cooked mutton/ chicken
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Steps to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:
- Wash boiled rice (mota chaval), raw rice and green gram 3 to 4 times and then soak in water for about 4-6 hours. Later strain water and grind into a smooth batter adding little water and chillies, cumin and tamarind. Batter should be in thick consistency.
- Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well.
- Take clean banana leaves or almond tree leaves or local uppalige leaves and spread enough rice-leaves mixture in the center and make rolls. Fold the leaves like pockets. Place these rolls in a steaming pot with boiling water.
- Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside.
- Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool.
- Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water.
- In a earthen pot/ thick bottomed vessel transfer the masala paste. Add enough water to get running consistency. Add one sliced onion and salt as per taste. Bring this to a boil. Add pre cooked mutton or chicken
- Open the colocasia rolls and slice into 1 inch thickness slices. Add the slices into boiling gravy. Bring to a good boil. Finally add 2 cups coconut milk. Keep stirring to avoid curdling of milk. Reduce the flame and bring the gravy into a small boil.
- Heat a seasoning pan with Ghee. Add one sliced onion and brown it. Pour this hot seasoning over the gravy. Cover and keep for 2 hours before serving to absorb all the flavours.
Hence the translation is a thin curry or gravy made from colocasia leaves. Rich source of carbohydrates and starch, locally grown colocasia is delicious and healthy as well. Now, add the cooked colocasia pieces. Take it off the flame when the gravy thickens up. Made of colocasia (arbi) leaves, rice batter & spices, Pathrade involves steaming before it is cooked in a coconut based curry or smeared with masala Here's the Mangalore recipe of chicken curry for Kori Rotti for you - it's my all time favourite spicy Kori (chicken) curry that is eaten with Rotti - wafer.
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