Traditionally Teak leaves are used which not only lend a lovely flavour and fragrance to the pathrades but also a very pale purplish colour if you use almost dried leaves.
I was lucky to have found the two kinds of leaves during my recent trip to Mangalore and since I already own a Tondor, making this dish was easier than I thought. It was fun too, since I had only my imagination & sense of taste to aid me during preparation. Ofcourse, good ol J.B Lobo’s recipe book was my faithful teacher throughout.
Now that I have my own kitchen garden where I grow 2 types of spinach (Ceylon baji as they call it in Mlore & Palak), Miri (Kali Mirch/Pepper), Tulsi (Holy Basil) & Karano (Brahmi/Thyme-Leaved Gratiola) – the Pathrade leaves have joined the bandwagon. Take a look…
If you are unable to get the colocasia leaves, you can make pathrade with Spinach (Valche Baji/Basale)/Palak and steam the mixture in Banana leaves as Teak leaves are hard to find even in Mangalore.
- 6-7 very large or 17-18 small colocasia leaves/Arbi leaves
To be ground
- 500gms boiled rice – washed and soaked for a minimum of 2 hours
- 1/2 tsp turmeric powder
- 5 dry red chillies (kumti)
- 1/2 tsp jeera/cumin
- 1 marble size ball tamarind
- 1/2 cup grated coconut
- Salt to taste (approx 3/4th – 1 level tsp)
For wrapping & steaming
- 6 large or 10-12 small teak leaves – Washed and wiped dry