1. Open the leaf 2. Start rolling it from one edge 3. Roll it into a cylinder 4. Tie a knot 5. Be careful not to tear the leaf 6.Knots left to wilt at room temperatureColocasia is probably one of those plants that are completely edible – from tip (leaf) to toe (root). While the leaves and stem are more popular in the cuisines down South, the root, popularly known as ‘Arbi’ in Hindi are cooked with much passion across North India. Mangalore has its own favourite way of cooking this plant. The leaves find themselves in a popular seasonal dish called the pathrade/pathrode where they steamed along with rice batter & spices. The stem is peeled and made use of in a curry – usually given as one of the confinement foods to a new mother to help nurse her body back to health.
Today’s dish is a simple curry made of spices in which knotted leaves are cooked. This dish has a special tang that makes this curry finger licking good. Do note that colocasia has varieties, the one with pink spots is not edible apparently. The edible varieties are the one used to prepare pathrade/pathrode that has darker leaves and dark stems and is know as Alloom (Allu) in Konkani. The other edible plant is the one with light green leaves and stems and is called as Thereim (Therey). They are interchangeable for the preparation of this dish. I do hope you are able to find the leaves and prepare this delectable traditional dish.
- 25 medium sized colocasia leaves
- salt to taste
- 6 long dry red chillies
- 1/2 tsp turmeric powder
- 1/2 tsp mustard
- 3 cloves of garlic
- 1 medium sized onion
- 1 small ball of tamarind or to taste
- 1/4 tsp mustard
- 3-4 garlic cloves bruised
- oil for frying
2. Using a little water, grind all the ingredients mentioned under ‘For the masala‘ to a fine paste. Retain the masala water from the mixie.
3. Place the knots in a pan and add sufficient water to cover them. Bring the water to a boil and cook for a couple of minutes before adding the ground masala and its water. Adjust the consistency of the gravy and add salt to taste.
4. Simmer for about 10 minutes. Season with mustard and garlic cloves. Remove from fire and serve hot with rice.Recipe adapted from ‘Ranpi