Authentic Konkani Pathrado with Fresh Coconut Chutney
A traditional Konkani delicacy made from nutrient-rich colocasia leaves layered with a spicy, tangy rice-lentil paste, then rolled, steamed, and pan-crisped. Served warm with a vibrant coconut chutney for an unforgettable coastal Indian experience.
70min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Drain the soaked rice and tuvar dal completely.
2
In a grinder, combine the rice, tuvar dal, dried red chillies, tamarind, grated coconut, turmeric, jaggery, and salt with very little water to form a thick, smooth paste.
3
Place the largest colocasia leaf flat on a clean surface, vein side facing up.
4
Spread a thin, even layer of the spice paste over the leaf.
5
Place another leaf slightly overlapping the first and repeat the process for 3-4 leaves to form a tight layer.
6
Fold the sides inward tightly and roll the leaves firmly into a cylinder, securing it with thread if necessary.
7
Steam the rolled cylinders in a steamer for 25 to 30 minutes until fully cooked and tender.
8
Allow them to cool completely, then slice into thick rounds.
9
Heat coconut oil in a skillet and shallow fry the slices until crispy and golden brown on both sides.
10
Serve hot with fresh coconut chutney.
Ingredients
8 large tender colocasia (taro) leaves, washed and veins removed
1 cup raw rice, soaked for 4 hours
1/2 cup tuvar dal, soaked for 4 hours
6-8 dried red chillies
1 small tamarind ball
1 cup freshly grated coconut
1/2 tsp turmeric powder
1 tsp jaggery powder
Salt to taste
2 tbsp coconut oil for pan-frying
*This AI-generated recipe may contain inaccuracies.