Patharvodo

Patharvodo is an all time favorite delicacy from Konkani cuisine. This dish can be relished for breakfast, as an evening snack or even as a whole meal for dinner. Patharvodo are steam cooked hence they are healthy. Since it is so delicious and popularly accepted, it is even served as a premium snack during family get-together, special functions/ events. Patharvodo is best served with coconut oil. It can also be sliced and roasted in a frying pan to make it a crispy evening snack.

Ingredients

• 10-12 tender taro /colocasia leaves
• 4 cups raw rice
• 1.5 cup grated coconut
• 7-8 dry red chilies
• 1 tsp turmeric powder
• 1 tsp asafoetida (hing)
• 3 tbsp tamarind pulp
• salt to taste

Method

• Soak raw rice for 4-5 hours. Drain water and grind rice along with grated coconut,red chilies, turmeric powder, salt and tamarind pulp into a coarse paste. set aside.
• Clean the taro/colocasia leaves thoroughly. Cut the stem of the leaves. Slide a sharp knife along the thick veins of the leaves so as to peel off all the tough parts of the leaf. Be careful not to tear the leaves.
• Next lay a large leaf on a plate and spread the batter lavishly and evenly on the leaf. Now layer another leaf over it, again spread the batter covering the entire area of the leaves.
• Add 4-5 layers similarly, applying the batter. Place the smaller leaves adjacently to cover the area. Further, start rolling from the left side all the way through. Ensure rolls are completely sealed.
• Start rolling slowly so that a cylindrical roll is formed and tie it with a thread to prevent opening. Repeat the same process with the remaining leaves to form the second roll.
• Add sufficient water in the steamer. Coat a little batter on the outer surface of the rolls as well and place it in a steamer.
• After 45 -50 minutes of steaming, check if the rolls are fully done. Poke a toothpick into the rolls and check if it comes out clean. If it comes out clean it is done, else steam it for some additional time.
• Serve these steaming hot patharvodo with generous amount of coconut oil.

Notes :

The Patharvodo can be stored for 2-5 days as it is prepared in bulk. From 2nd day onward it can be sliced and roasted in a frying pan with some coconut oil.