Pathrawada is an authentic konkani delicacy.Its an all time favourite of any konkana u come across.It contains layers and layers of pathra leaves(colocasia) smeared with a thick batter (made of rice and other spices) and finally steamed to get the end product.The batter brings out the rich natural flavour of the pathra leavesSince the preparation of pathrawada is a long process,in my family its an occasion for family gathering where my mom and aunts all sit and prepare it together.The house will be all filled with the aroma of the pathrawada.AAAAAAAAAAAhhh!!!!!The smell and taste is to die for.Describing this itself makes my mouth water:).
Now since I am in US,i find it very difficult to get hold of these pathra leaves.Its very seasonal and the Indian grocery stores rarely has it.But my blog is totally incomplete without adding this delicacy.So I am posting this recipe as how its prepared in my home back in India.Before that a Special Thanks to my mom(who prepared it) and dad(who took the photos) without whom i wouldnt be able to post this.
Colocasia leaves-Atleast 20(enough to make 2 loaves-washed and veins
Soak rice for atleast 5-6 hrs in warm water and wash it 2-3 times.Then grind it coarsely(texture similar to rava).Then grind rest of the ingredients together and mix it with the coarsely grinded rice.The batter should be very thick so that it will stick to the leaves and hold it together.Keep it aside for a while.See pic below to see how the batter looks. Take a wide pan or plate to place and smear the leaves.Place the largest leaf in the bottom and smaller ones on top of that.Apply the batter on top of each and place them one above the other as shown in the pic.For a large loaf as here u will need 10-12 leaves.For smaller ones keep 6-7. After applying the batter fold both the sides simultaneously as shown above.Apply batter on the folded side as shown below. Then fold the bottom side and roll it to the top as shown in the pics below.
Then again smear it with batter on all the sides of the loaf.
This is a large size loaf which will take 1 1/2 - 2 hrs to cook.A small one will take less time.So time to cook depends on the size of the loaf.
The steamer we use to cook pathrawada at home.You can use any steamer u have on hand that can hold the loaves.
Uncooked pathrawada placed in the steamer.
Cooked pathrawada.See the change in color of the leaves.To check if its done pierce a knife and if it goes in smoothly then that means the leaves r done.It is very important that the leaves get cooked otherwise u will get an itchy feeling in ur mouth.
Slice the hot loaf into smaller pieces and serve it hot with oil.
Leftover pathrawada can be sliced and roasted on a griddle or tawa with lil bit of oil.It tastes even better.I hope u all enjoy it.
Raw rice-3 cups
shredded coconut-3 cup (frozen or fresh)
Red chillies-15(less if u dont like spicy)
tamarind pulp-1 tbsp
salt to taste.