Pathrode Gassi

1. 1
   prep

   Prepare the colocasia leaves.

   1.Wash 12 colocasia leaves thoroughly. Lay each leaf shiny side down on a flat surface.

   2.With a sharp paring knife, slice off the thick central vein and any prominent side veins so the leaf lies flat.

   3.Pat leaves dry with a clean kitchen towel and set aside.
2. 2
   prep

   Make the filling paste.

   1.In a mixer grinder, combine 1 cup soaked rice, ¼ cup soaked toor dal, 1.5 cups grated coconut, 6 dried red chilies, 2 tbsp coriander seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, 1 pinch turmeric, 1 tbsp tamarind pulp, 1 tbsp jaggery, 4 garlic cloves, and ½ tsp salt.

   2.Add ½ cup water and grind to a thick, smooth paste. It should be spreadable. Add a splash more water only if the grinder is struggling.

   TIPTaste the paste. It should taste tangy from the tamarind, with a hint of sweet from jaggery. Adjust if needed before rolling.
3. 3
   assemble

   Layer and roll the pathrode.

   1.Place the largest colocasia leaf on your work surface, shiny side down.

   2.Spread a thin, even layer of paste over the entire leaf using your fingers or a spatula.

   3.Stack a second slightly smaller leaf on top, shiny side down, and spread paste on it.

   4.Repeat stacking 4-5 leaves, ending with a final dab of paste on the top leaf.

   5.Fold the sides inwards about an inch, then roll the stack tightly from the stem end to the tip like a cigar.

   6.Tie the roll securely with cotton string in two or three places.

   TIPDon't spread the paste too thick — a thin layer ensures even steaming and a delicate texture.
4. 4
   steam · ~25 min

   Steam the pathrode rolls.

   1.Bring water to a boil in a steamer pot.

   2.Place the tied rolls on the steamer rack and cover.

   3.Steam on medium heat for 20-25 minutes until the rolls are firm to the touch. A toothpick inserted should come out clean.
5. 5
   rest · ~15 min

   Cool and slice the steamed rolls.

   1.Remove the rolls from the steamer and let them cool completely — at least 15 minutes.

   2.Snip off the strings, then slice each roll into ½-inch thick round discs.

   3.Set the sliced pathrode pieces aside.

   TIPCooling completely is essential. Warm rolls crumble when sliced.
6. 6
   prep

   Prepare the gassi gravy.

   1.Grind ½ cup grated coconut with ¼ cup water to a very smooth paste. Set aside.

   2.Dilute the remaining 1 tbsp tamarind pulp in ¼ cup water and strain if needed.
7. 7
   temper · ~2 min

   Make the tempering for the gassi.

   1.Heat 1 tbsp coconut oil in a deep pan or clay pot over medium heat.

   2.Add ½ tsp cumin seeds and let them sizzle for 30 seconds.

   3.Add 2 dried red chilies and 1 sprig of curry leaves. Fry until fragrant, about 30 seconds.
8. 8
   simmer · ~15 min

   Simmer the gassi with the pathrode slices.

   1.Pour the ground coconut paste into the pan with the tempering. Add the tamarind water.

   2.Stir in ½ tsp salt and cook on low heat, stirring often, for 4-5 minutes until the raw smell disappears.

   3.Gently slide in the sliced pathrode discs. Add ½ cup water to reach a flowing but thick gravy consistency.

   4.Simmer on very low heat for 8-10 minutes so the slices absorb the gravy. Do not stir vigorously or the discs may break.

   TIPUse the back of a ladle to gently push slices down into the gravy — never stir.
9. 9
   garnish · ~5 min

   Finish and serve.

   1.Drizzle 1 tsp raw coconut oil on top for aroma. Switch off the heat.

   2.Cover and let it rest for 5 minutes. Serve hot with steamed rice.

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