This is a sweet version and it tastes heavenly. You can also make it spicy! Usually pathrode is monsoon delicacy as the colocasia leaves are available in that season. Now it can be prepared in any season because of the hybrid varieties of colocasia leaves or the alternative methods of preparing pathrode with other green leaves. Click here for the recipe of Pathrode using mixed green leaves. Hey, let me tell you the recipe of sweet seasoning of Pathrode before we go out of topic!!
Preparation time: 10 minutes
Cooking time: 5-10 minutes
Steam cooked Pathrode - 2
Coconut oil – 4 tbsp
Mustard seeds – 1 tsp
Gram dal – 1 tsp (optional)
Red chilli – 1
Grated coconut – 1 cup
Jaggery powder/ grated jaggery – ½ cup (As per taste), If you need not much sweet, then reduce the jaggery or increase if you need sweeter version!
- Take the pathrodes out of banana leaves. Crush them to get rough small chunks, using your fingers.
- Mix grated coconut and jiggery uniformly. Add the above prepared pathrode chunks to the same and mix thoroughly.
- Heat a wok or pan. Add coconut oil, mustard seeds, gram dal and minced red chillis. On spluttering, add the pathrode, coconut & jaggery mix. Sauté this nicely and allow the pathrode mix to blend well with the seasoning. Heat this up for 5 minutes or until it becomes hot.
- Serve with hot coffee or tea.
You can also make spicy seasoning: To make it,
- Cut pathrode into desired shape or crumble it.
- Prepare a seasoning of mustard seeds, dry red chilli & curry leaves in coconut oil (about 2-3 tbsp).
- On spluttering add crumbled pathrode, sprinkle salt, chilli powder, chat masala & grated fresh coconut (2-3 tbsp). Mix everything well, heat & serve.