Patrode Ghashi
A unique and flavorful curry from Mangalorean cuisine. Steamed, spiced colocasia leaf rolls are simmered in a tangy and sweet coconut gravy, creating a truly special dish that's a celebration of textures and tastes.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Soak Rice and Dals
- b.Wash the sona masuri rice, urad dal, and toor dal together under running water until the water runs clear.
- c.Soak the mixture in ample water for at least 4-6 hours, or overnight.
- d.Once soaked, drain all the water completely and set aside.
- 2
Step 2
- a.Prepare the Colocasia Leaves
- b.While the dal-rice mixture is soaking, prepare the leaves.
- c.Wash each colocasia leaf thoroughly on both sides and pat them dry with a clean cloth.
- d.Place a leaf upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This step is crucial to prevent throat irritation.
- 3
Step 3
- a.Grind the Patrode Batter
- b.In a wet grinder or high-powered blender, combine the drained rice-dal mixture, 6 dried red chillies, 1/2 cup grated coconut, coriander seeds, cumin seeds, 1 tbsp tamarind pulp, 2 tbsp jaggery, hing, 1/2 tsp turmeric powder, and 1 tsp salt.
- c.Grind to a thick and slightly coarse paste, adding water tablespoon by tablespoon only as needed. The final batter should be thick like idli batter, not runny.
- 4
Step 4
- a.Assemble and Steam the Rolls
- b.Place the largest prepared leaf upside down. Spread a thin, even layer of the batter over its entire surface.
- c.Place a slightly smaller leaf on top and apply batter again. Repeat this process, stacking 4-5 leaves from largest to smallest.
- d.Fold the left and right sides of the leaf stack inwards by about an inch.
- e.Starting from the bottom (stem side), roll the stack up tightly into a firm log.
- f.Repeat with the remaining leaves and batter to form a second roll.
- g.Place the rolls on a greased steamer plate and steam for 25-30 minutes over medium-high heat.
- h.Check for doneness by inserting a knife or toothpick into the center; it should come out clean.
- 5
Step 5
- a.Cool and Slice the Patrode
- b.Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take at least 1 hour.
- c.Do not slice while warm, as they will crumble. Once fully cooled, cut the rolls into 1-inch thick slices.
- 6
Step 6
- a.Prepare and Cook the Ghashi (Gravy)
- b.While the rolls are cooling, prepare the gravy masala. In a blender, grind 1 cup grated coconut, 4 dried red chillies, 1/2 tbsp tamarind pulp, and 1/4 tsp turmeric powder into a very smooth paste, using a little water.
- c.Transfer this paste to a heavy-bottomed pot. Add 2 cups of water, 1 tbsp jaggery, and 1 tsp salt. Stir well to combine.
- d.Bring the gravy to a boil, then reduce the heat and let it simmer for 8-10 minutes, allowing the raw smell of the masala to cook off.
- 7
Step 7
- a.Combine and Temper
- b.Gently slide the sliced patrode pieces into the simmering gravy. Avoid vigorous stirring to keep the slices intact.
- c.Let the curry simmer for another 3-4 minutes, allowing the patrode to absorb the gravy's flavors.
- d.In a small pan, heat 2 tbsp of coconut oil for the tempering. Add mustard seeds and let them splutter.
- e.Add the sprig of curry leaves and sauté for a few seconds until fragrant.
- f.Pour this hot tempering over the Patrode Ghashi. Turn off the heat, cover the pot, and let it rest for 10 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is to properly devein the colocasia leaves to prevent an itchy sensation in the throat.
- 2Ensure the patrode batter is thick. A runny batter will ooze out during steaming and won't hold the roll together.
- 3Patience is key. You must cool the steamed rolls completely before slicing to get clean, neat pieces.
- 4Be very gentle when adding the patrode slices to the gravy and while stirring, as they can be delicate.
- 5The balance of sweet (jaggery) and sour (tamarind) is the soul of this dish. Feel free to adjust these to your personal taste.
- 6Using Byadgi or Kashmiri red chillies will give the dish a vibrant color without making it excessively spicy.
Adapt it for your goals.
Patrode Phodi
Instead of adding to a gravy, you can make a dry snack. After slicing the cooled patrode rolls, shallow fry the slices in a little oil on a tawa (griddle) until both sides are golden brown and crisp.
Spicier VersionSpicier Version
Increase the number of dried red chillies in both the batter and the gravy. You can also add a slit green chilli to the gravy while it simmers for extra heat.
With LegumesWith Legumes
For a heartier ghashi, you can add cooked black-eyed peas (alsande) or chickpeas (chana) to the gravy before adding the patrode slices.
Why this is on our healthy list.
Rich in Fiber
The combination of lentils (urad and toor dal) and colocasia leaves makes this dish high in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
The lentils used in the batter are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
Packed with Vitamins and Minerals
Colocasia leaves are rich in Vitamin A, Vitamin C, and iron. Spices like turmeric and cumin add antioxidants and minerals, contributing to overall health.
Aids Digestion
Spices like hing (asafoetida), cumin, and coriander seeds are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
Colocasia leaves (Taro or Arbi ke Patte) are large, heart-shaped leaves that are essential for this recipe's unique texture and flavor. While there is no perfect substitute, you can try using large spinach or chard leaves, but the taste and texture will be significantly different and not authentic.