A delightful savory snack from coastal Karnataka, where tender colocasia leaves are layered with a tangy, sweet, and spicy chickpea flour paste, then steamed and pan-fried to perfection.
Prep30 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
346cal
16gprotein
54gcarbs
Ingredients
12 pieces Colocasia Leaves (Also known as Arbi ke Patte. Use tender, fresh leaves.)
1.5 cup Besan
0.25 cup Rice Flour (Adds crispiness to the final dish.)
2 tbsp Tamarind Pulp (Or soak a lemon-sized ball of tamarind in 1/2 cup warm water and extract the pulp.)
2 tbsp Jaggery (Grated or powdered.)
3 pieces Green Chilies (Adjust to your spice preference.)
1 inch Ginger
1 tsp Red Chili Powder (Use Kashmiri for color and less heat if preferred.)
Learn to make pure, fragrant Virgin Coconut Oil at home from fresh coconut milk. This traditional Kerala method yields a high-quality oil perfect for cooking, skin, and hair care.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Pathrode, Virgin Coconut Oil and Mango Pickle
Aromatic Pathrode, perfectly spiced and fiber-rich! A homestyle comfort food you'll adore.
This mangalorean dish is perfect for lunch. With 458.27 calories and 16.34g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
1 tsp Coriander Powder
0.25 tsp Hing
1.25 tsp Salt (Adjust to taste.)
3 tbsp Oil (Any neutral cooking oil like sunflower or canola.)
1 tsp Mustard Seeds
1 tbsp White Sesame Seeds
10 pieces Curry Leaves
0.75 cup Water (Add gradually as needed to make a thick paste.)
Instructions
1
Prepare the Spice Paste
In a small blender jar, combine ginger and green chilies. Grind to a coarse paste without adding water.
In a large mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, coriander powder, hing, and salt. Whisk well to mix.
Add the ginger-chili paste, tamarind pulp, and grated jaggery to the dry ingredients.
Gradually add water, a little at a time, and mix to form a thick, smooth, and spreadable paste. The consistency should be similar to a thick cake batter, not runny.
2
Prepare Leaves and Assemble Rolls
Rinse the colocasia leaves thoroughly under running water and pat them dry.
Place a leaf upside down on a clean surface. Using a sharp knife, carefully shave off the thick central vein and any other thick veins. This step is crucial to prevent throat irritation.
Take the largest de-veined leaf and place it upside down. Spread a thin, even layer of the prepared paste all over its surface.
Place a slightly smaller leaf on top, with its tip pointing in the opposite direction of the first leaf. Apply the paste.
Repeat this layering process for 3-4 leaves per roll, creating a stack.
Fold the sides of the leaf stack inwards by about 1-2 inches. Starting from the bottom (stem end), roll the stack up tightly into a firm cylinder.
3
Steam the Rolls
Bring 2-3 cups of water to a rolling boil in a steamer or a large pot with a steamer insert.
Lightly grease the steamer plate with oil to prevent the rolls from sticking.
Place the prepared rolls on the plate, ensuring they do not touch each other to allow for even cooking.
Cover and steam on medium heat for 15-20 minutes. The rolls are cooked when they feel firm and a knife or toothpick inserted into the center comes out clean.
4
Cool and Slice the Rolls
Once steamed, carefully remove the rolls from the steamer and place them on a wire rack or a plate.
Allow them to cool down completely to room temperature, which can take 30-40 minutes. This step is essential for firm, clean slices.
Once fully cooled, use a sharp, serrated knife to cut the rolls into 1/2-inch thick round slices.
5
Temper and Pan-Fry the Pathrode
Heat oil in a wide, non-stick pan or tawa over medium heat.
Add the mustard seeds and let them splutter. Then add the white sesame seeds and curry leaves, and sauté for about 30 seconds until fragrant.
Carefully arrange the pathrode slices in the pan in a single layer. Do not overcrowd the pan.
Pan-fry for 3-4 minutes on each side, until they turn golden brown and crisp.
Remove from the pan and serve hot with green chutney or as is.
32cal
0gprotein
1gcarbs
3gfat
Ingredients
4 pcs coconut (large, mature brown coconuts)
4 cup water (warm, for extracting milk)
Instructions
1
Prepare the coconut: Break the coconuts in half and carefully scrape out all the white flesh using a coconut scraper. You should have about 6-7 cups of grated coconut.
2
Extract the coconut milk: Transfer the grated coconut to a blender. Add 4 cups of warm water. Blend on high for 1-2 minutes until the mixture is smooth. Pour the mixture through a fine-mesh sieve or cheesecloth placed over a large bowl. Squeeze the pulp firmly to extract as much milk as possible. Discard the pulp.
3
Cook the coconut milk: Pour the extracted coconut milk into a heavy-bottomed pan or a traditional Kerala uruli. Place the pan over medium heat and bring the milk to a simmer, stirring occasionally. Once it starts simmering, reduce the heat to low.
4
Separate the oil: Continue to cook on low heat, stirring every 5-10 minutes to prevent the solids from sticking and burning. After about 30-40 minutes, you will see the oil starting to separate from the milk solids. Keep cooking until the solids turn a deep golden brown and the oil becomes clear and fragrant. This will take about 45-60 minutes in total. Turn off the heat and let it cool down completely.
5
Strain and store the oil: Once cooled, carefully strain the oil through a clean cheesecloth or a fine metal strainer into a dry, airtight glass jar. Press the solids lightly to get any remaining oil out. The leftover brown solids (kalkan) are edible and can be mixed with sugar as a snack. Store the Virgin Coconut Oil at room temperature. It will solidify in cooler climates.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
