Pathrode Gassi with Boiled Rice

Instructions

1. 1

   Prepare the Pathrode Batter

   • Wash the rice and dals thoroughly. Soak them together in water for at least 4 hours, then drain completely.
   • In a grinder, combine the soaked rice-dal mixture, 3/4 cup grated coconut, 6 Byadgi red chillies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tbsp tamarind paste, jaggery, hing, and 1 tsp salt.
   • Grind to a thick and slightly coarse paste, adding a few tablespoons of water only if necessary. The batter must be thick enough to spread without dripping.
2. 2

   Prepare and Steam the Pathrode Rolls

   • Carefully wash the colocasia leaves. Place them glossy-side down and use a knife to shave off the thick central vein from the back of each leaf to prevent itchiness.
   • Lay the largest leaf down and spread a thin, even layer of the batter over its surface.
   • Place another leaf on top and repeat, stacking 3-4 leaves.
   • Fold the sides of the stack inwards, then roll it tightly from the bottom up to form a compact log.
   • Place the rolls in a steamer and steam for 20-25 minutes. A toothpick inserted into the center should come out clean.
   • Remove the rolls and allow them to cool completely before handling.
3. 3

   Prepare the Gassi Masala

   • In a small pan over low heat, dry roast the remaining 5 red chillies, 0.5 tbsp coriander seeds, and 0.5 tsp cumin seeds for 1-2 minutes until fragrant. Let them cool.
   • In a grinder, combine the roasted spices, the remaining 1 cup of grated coconut, garlic cloves, 0.5 tbsp tamarind paste, and turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth paste.
4. 4

   Cook the Gassi

   • Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté for 5-6 minutes until golden brown.
   • Add the ground gassi masala and sauté for 5-7 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala.
   • Pour in 2 cups of water and the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil.
5. 5

   Combine and Simmer

   • Once the steamed pathrode rolls are completely cool, slice them into 1-inch thick rounds.
   • Gently place the pathrode slices into the simmering gassi. Be careful not to overcrowd the pan.
   • Reduce the heat to low and let the curry simmer for 5-6 minutes, allowing the pathrode to absorb the flavors. Avoid vigorous stirring to prevent the slices from breaking.
6. 6

   Temper and Serve

   • In a small tempering pan, heat the remaining 1 tbsp of coconut oil. Add the mustard seeds and let them splutter.
   • Add the curry leaves and let them sizzle for a few seconds.
   • Pour the hot tempering over the Pathrode Gassi and give it a very gentle stir.
   • Serve hot with steamed rice.