Pathrode Gasi

1. 1
   prep

   Soak the rice and dal.

   1.Wash and soak rice and toor dal together in water for 2 hours.

   2.Drain and set aside.

   TIPSoaking softens the grains and ensures a smooth paste.
2. 2
   prep

   Prepare the colocasia leaves.

   1.Wash each leaf gently and pat dry.

   2.Remove the thick center vein and stem with a sharp knife.

   3.Set leaves aside on a flat surface, glossy side down.

   TIPChoose young, tender leaves to avoid any itchiness. Rubbing a little tamarind on the leaves also helps neutralize oxalate crystals.
3. 3
   mix

   Make the spice paste for stuffing.

   1.Grind soaked rice, toor dal, jaggery, tamarind paste, dried red chilies, cumin seeds, and salt into a thick, smooth paste.

   2.Use very little water — just enough to help the blades move.

   TIPThe paste should be spreadable but not runny. A thick paste gives the rolls a good bite.
4. 4
   assemble

   Layer and roll the leaves.

   1.Place the largest leaf on the work surface, glossy side down.

   2.Spread a thin, even layer of paste over the entire leaf.

   3.Place a second leaf on top, slightly smaller, and spread more paste.

   4.Repeat with 3-4 leaves per roll, finishing with paste on top.

   5.Fold the sides inward and roll tightly from the stem end to the tip to form a log.

   TIPRoll firmly but gently — too tight and the paste will ooze out. Too loose and the rolls will fall apart when cutting.
5. 5
   steam · ~20 min

   Steam the pathrode rolls.

   1.Arrange the rolls in a steamer basket or greased pressure cooker vessel.

   2.Steam for 15-20 minutes until the leaves darken and the paste is cooked.

   3.Cool completely, then slice each roll into 1-inch thick rounds.

   TIPIf using a pressure cooker, remove the whistle and use a tight lid. Do not cook under pressure — gentle steam only.
6. 6
   saute · ~3 min

   Roast the gravy masala.

   1.Heat 1 teaspoon coconut oil in a small pan over medium heat.

   2.Add urad dal and fenugreek seeds; sauté until golden (45 seconds).

   3.Add coriander seeds and dried red chilies; roast until fragrant (30 seconds).

   4.Cool the mixture, then grind with grated coconut and a little water to a smooth paste.

   TIPRoast the spices on low heat to avoid burning. The fenugreek should only turn light brown — any darker and it turns bitter.
7. 7
   simmer · ~10 min

   Simmer the gasi gravy.

   1.Transfer the ground coconut masala to a pan. Add tamarind paste, salt, and 2 cups water.

   2.Bring to a gentle boil over medium heat, stirring occasionally.

   3.Lower the heat and simmer for 8-10 minutes until the raw smell disappears and the gravy thickens slightly.

   TIPThe gravy should coat the back of a spoon but still be pourable. Add a splash of water if it gets too thick.
8. 8
   temper · ~1 min

   Make the tempering.

   1.Heat 1 teaspoon coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add curry leaves and fry until crisp (10 seconds).

   4.Pour the tempering over the simmering gravy and stir once.

   TIPPour the tempering just before serving for maximum aroma. The crackle of mustard seeds is your cue that it's ready.
9. 9
   assemble · ~5 min

   Add sliced pathrode to the gravy.

   1.Gently place the sliced pathrode rounds into the simmering gravy.

   2.Let them heat through for 2-3 minutes — do not stir too much or the rolls may break.

   3.Turn off the heat and let it rest for 5 minutes.

   TIPPathrode slices are delicate after steaming. Use a flat spatula to move them gently in the gravy.
10. 10
    serve

    Serve Pathrode Gasi hot with steamed rice.

    Ladle the curry into bowls, ensuring each serving gets a few pathrode rounds and plenty of tangy coconut gravy. A drizzle of raw coconut oil on top adds a final aromatic touch.

Cuisines we love