PANNA PATHRODO

Pathrodo is a Konkani delicacy which is prepared on most festival days. It is prepared with colocasia leaves and is very tasty and mouth watering. My friend, Aruna in London used to make this panna pathrodo and we used to relish it a lot. I want to share this recipe with you. Hope you will try this one.

Ingredients:

1 One cup whole moong

2 One cup of shredded coconut

3 10-15 dry red chillies (roasted in little oil)

4 One lemon-sized tamarind

5 1/4 teaspoon asafoetida (hing)

6 Salt to taste

7 One teaspoon mustard seeds

8 One-half teaspoon methi seeds

9 One teaspoon urad dal

10 Two sprig curry leaves

11 Oil (preferably coconut oil) for seasoning


METHOD: Soak the whole moong overnight. Grind the roasted red chillies, tamarind, coconut, hing, and salt to a fine paste. Now add the whole moong to this paste and grind to make the dough for the pathrodo. Rinse and devein the colocasia leaves. Firstly, spread a big leaf on the board by placing it facing downward, i.e. the right side of the leaf should be on the board. Now apply the paste to the leaf. Next you keep the smaller leaves on the first one and form a layer by applying the paste until it is thick enough. Now you roll the sides and fold it to form a log, which is called lollo in Konkani.

In a thich-bottomed kadai heat oil. Once it is hot add the mustard seeds. When it starts to crackle add the methi seeds, urad dal, hing, and the curry leaves. Place the prepared pathrodo in the seasoning and cook on a low flame until it is cooked. It may take 30 to 40 minutes depending on the thickness of the pathrodo.