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Wednesday, September 19, 2012



5 colocasia/collard greens
3/4 cup fresh/frozen coconut
1/4 cup toor dal 

1 tbl spn rice
1 tea spn urad dal 
1/2 tea spn coriander seeds
1 tea spn jaggery
4-5 red chillies
1/2 tea spn tamarind

Soak toor dal in water for about half an hour.
Heat oil and fry urad dal and corianderseeds. Grind them with coconut, rice, soaked dal , tamarind, jaggery, red chillies and salt without adding water (if required, add very little water).
Remove the thick veins of the leaves.
With the help of pestle, slightly crush all the veins(this makes rollong and cooking easier).
Apply a layer of masala on the leaf. Keep another leaf on te first leaf and repeat till all the leaves have a masala coating on them.
Roll them.
Cut with a sharp knife to thin rounds and arrange them in a vessel (preferably use the vessels that comes with cooker).
Steam them for around 15min. Leave cooker/steamer for another 10min before taking out the pathrado .
Serve with or without coconut oil.
Any left over pathrados are rolled in sooji/rava and fried on the tava (sincethey become a bit hard when refrigerated) before serving for the next meal, to make them soft and fresh.


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