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A classic Mangalorean delicacy where steamed colocasia leaf rolls, stuffed with a spiced rice batter, are simmered in a rich, tangy, and aromatic coconut curry. A unique and flavorful dish.
For 4 servings
Prepare the Pathrode Batter
Prepare and Steam the Pathrode Rolls
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A classic Mangalorean delicacy where steamed colocasia leaf rolls, stuffed with a spiced rice batter, are simmered in a rich, tangy, and aromatic coconut curry. A unique and flavorful dish.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 547.86 calories per serving with 13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gassi Masala
Cook the Gassi
Combine and Simmer
Temper and Serve
For a richer taste and firmer texture, shallow fry the steamed pathrode slices in a little coconut oil until golden brown on both sides before adding them to the gassi.
If you cannot find colocasia leaves, you can make a similar curry using steamed taro root (arbi) or yam (suran) cubes instead of pathrode rolls.
To make this recipe Jain-friendly, omit the onion and garlic. The flavor profile will still be delicious due to the rich blend of spices and coconut.
Colocasia leaves and lentils are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of rice and three types of lentils (urad, chana, toor) creates a complete protein profile, making this dish a great option for vegetarians and vegans.
Colocasia leaves are packed with Vitamin A and C, crucial for vision and immunity. Spices like turmeric and coriander offer anti-inflammatory and antioxidant benefits.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are easily digestible fats that can serve as a quick source of energy for the body.
Pathrode are traditional steamed rolls made from colocasia (taro) leaves that are smeared with a spiced rice and lentil batter. They can be eaten on their own, shallow-fried as a snack, or added to a curry like this gassi.
The itchiness is caused by calcium oxalate crystals present in the leaves. To prevent this, always select tender leaves, meticulously remove the thick veins, and use a souring agent like tamarind in the recipe, as it helps neutralize these crystals.
Yes, it is a well-balanced and nutritious dish. Colocasia leaves are rich in vitamins A, C, and dietary fiber. The lentils provide plant-based protein, and the use of coconut offers healthy fats. It forms a complete meal when served with rice.
One serving of approximately 1 cup (280g) contains around 350-400 calories. The exact count can vary based on the amount of coconut, oil, and jaggery used.
Absolutely. You can steam the rolls a day or two ahead and store them in an airtight container in the refrigerator. Slice them just before you are ready to add them to the freshly prepared gassi.
Byadgi chillies are used for their vibrant color and moderate heat. You can substitute them with Kashmiri red chillies for a similar color and mild heat, or use a combination of Guntur and Kashmiri chillies for more heat and color.