Sunday, November 23, 2008

Pathrode (Colocasia leaves Roll)

Colocasia/Taro/kesuvina leaves grow in abundance during the rainy season & this is the time when South Canara people prepare various dishes using taro leaves. Taro leaves grow where water is in abundance like near the well, near the pond or where water flows as a stream. Every road in Malnad region will have its own stream during the rainy season.., that is the beauty of malnad region. Che!, I became nostalgic.

This dish is not prepared quite often as the availability of this leaves is seasonal. My mom-in-law is very particular when comes to preparing this, she tells.., if the leaves are not good, then after eating pathrode, our tongue starts itching!! Thankfully, I have experienced the itching of my tongue only once.

I got few leaves in the frozen section in the supermarket, just got them & prepared the pathrode. I loved eating them & thankfully the leaves were good.

The preparation of pathrode is quite lengthy, but the end result is so very relishing.

Taro leaves (ಕೆಸುವಿನ ಎಲೆ ) - 6
Raw Rice - 1 cup
Grated Coconut - 1/2 cup
Toor dal - 2 tbsp
Moong Dal (Yellow) - 1/4 cup
Beaten Rice - 1.5 tbsp
Red Chilly - 8-10
Tamarind - One big grape size
Jaggery - One big grape size
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Salt according to taste

  • Wash and soak the rice, toor dal, moong dal & beaten rice together for around 4-5 hours.
  • Dry roast the red chillies.
  • Make a coarse paste of the rice, dals soaked along with red chillies, tamarind, coconut, cumin seeds, coriander seeds & jaggery (Batter should be similar to normal idli batter).
  • Add salt according to taste (add a little more salt as this paste will be smeared on the leaves)
  • Wash the taro/colocasia leaves, remove the stem & the large veins of the leaves & take the largest/biggest leaf.
  • Smear the paste prepared on that & place a smaller leaf on top & repeat the same process. In one pathrode roll there can be 3+ leaves. Have a look at this picture to get an idea.

  • Now roll the leaves & after it is rolled, smear the paste on top of it.
  • Steam cook these rolls for 30-45 mins.

  • Cut the rolled pathrode, smear it with coconut oil & serve it hot.

Updated on 26th Oct 09 to include coriander seeds & cumin seeds


  1. Wow this is the best description one can give and lovely pictures and nicely explained...

  2. yum yum yum... I used to love this, one of my colleague use to get this for lunch. I used to feel so tempted to empty the entire box... but he was a senior manager so for courtesy had to just taste it and return his box during lunch. Superb recipe

  3. hey patrodi is one of my favs ..Thanks for the recipe :)

  4. Hi,
    Thank you for posting the wonderful recipe.
    In the ingredient column, I see chana dal but in the procedure it is toor dal. Would it be possible for you to tell me which one is the right one?
    Thanks in advance.

  5. @Anonymous,
    Thanks for letting me know about it. I have updated the post. Kindly use toor dal.



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