Pathrade Recipe
Indian cuisine beautifully celebrates local produce, utilizing various parts of plants—from leaves to stems, and roots. One such delightful ingredient from the Udupi-Mangalore region, also known as South Canara, is the Colocasia, or Aarbi. While its roots are commonly used in Indian dishes, the leaves of the Colocasia plant are transformed into a traditional delicacy known as Pathrade. Here's how you can make this exquisite dish: Ingredients: Red stemmed variety of tender Colocasia leaves (medium size): 6 nos. Raw rice: 1 cup Toor Dal: 1/4 cup Coriander seeds (Dhania): 2tbsp Urad Dal: 2 teaspoons Methi Seeds: 1 teaspoon Red Chillies: 4 nos. (use a per required spiciness) Grated Coconut: 3 tbsp Curry Leaves: 2 sprigs Salt: As per taste To create this delicious Pathrade, follow these steps: Instructions: Soaking: Soak the raw rice and toor dal in water for about an hour. Frying the spices: Fry the coriander seeds, urad dal, methi seed, chili, and curry leaves in a ...