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Steamed colocasia leaf rolls, filled with a spiced rice and lentil batter, are sliced and simmered in a tangy and savory coconut curry. A classic dish from the Mangalorean coast, it's a unique blend of textures and flavors.
For 4 servings
Prepare the Batter
Prepare Leaves and Assemble Rolls
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Steamed colocasia leaf rolls, filled with a spiced rice and lentil batter, are sliced and simmered in a tangy and savory coconut curry. A classic dish from the Mangalorean coast, it's a unique blend of textures and flavors.
This south_indian recipe takes 110 minutes to prepare and yields 4 servings. At 560.61 calories per serving with 13.05g of protein, it's a advanced recipe perfect for lunch or dinner.
Steam and Slice the Pathrode
Prepare the Gasi (Curry)
Combine, Temper, and Serve
The steamed and sliced pathrode can also be shallow-fried in a little coconut oil until crisp and served as a standalone snack or appetizer with chutney.
If colocasia leaves are unavailable, large Swiss chard or spinach leaves can be used as an alternative, though the authentic taste and texture will differ.
For a Jain version, omit the onion and garlic. The flavor will still be rich from the coconut and spices.
Add a handful of boiled black-eyed peas or chickpeas to the gasi along with the pathrode slices for extra protein and texture.
The combination of lentils, rice, and colocasia leaves provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The pairing of rice with toor dal and urad dal creates a complete protein profile, making this dish a substantial source of plant-based protein essential for muscle repair and growth.
Colocasia leaves are an excellent source of Vitamin A and Vitamin C. The dish also provides essential minerals like iron and calcium from the leaves and lentils.
Spices like turmeric, cumin, and coriander, along with garlic, are known for their anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Colocasia leaves, also known as 'Arbi ke Patte' or 'Taro Leaves', are large, heart-shaped leaves. They can be found in most Indian or Asian grocery stores, especially during the monsoon season.
The itchiness is caused by calcium oxalate crystals present in the leaves. To prevent this, always choose tender leaves, meticulously remove the thick veins, and ensure the dish has enough souring agent like tamarind, which helps neutralize the crystals.
Yes, you can. The steamed and cooled pathrode rolls can be refrigerated for up to 2-3 days. Slice them just before you are ready to make the gasi. You can also freeze the steamed rolls for longer storage.
Yes, it is quite nutritious. Colocasia leaves are a good source of vitamins A and C, and fiber. The lentils and rice provide protein and carbohydrates, while coconut offers healthy fats. The use of traditional spices also adds various health benefits.
A single serving of Pathrode Gasi is estimated to have approximately 350-450 calories, depending on the amount of coconut and oil used. It's a wholesome and filling main course.
Byadagi chillies are used for their vibrant red color and mild heat. You can substitute them with Kashmiri red chillies. If you want more heat, you can add a few spicier chillies like Guntur along with the Kashmiri ones.