Monday 3 August 2015

Pathrode panna muddo (spicy colocasia Ada)


Rice                                  -- 1 cup

Toor dal                          --  ¼ cup

Roasted red chillies     --   8 to 10

Grated coconut             --  ½ cup

Tamarind                        --  a small lemon sized

Colocasia leaves/

Chembila                         --   15 to 20


Salt to taste

Hing powder                   --  ½ tsp


Banana leaves cut into square pieces  -- few

Oil  for greasing              --  1 tsp


Soak the rice and dal for 2 hours.  Wash the colocasia leaves/pathrode paan and roughly chop it.   Grind grated coconut, red chillies and tamarind, add little water and make fine paste.  Then add soaked and washed rice and dal without water and grind to get a coarse grain (just like idly rava).  Add little water while grinding, batter should be thick.  Transfer this mixture to a bowl add chopped  pathrode paan, hing powder and salt, mix well.  Batter should be in thick consistency (as shown in the below pic)
Then grease all banana leaves with little oil, then keep a portion of the mixture on each banana leaf piece,   fold the banana leaves, place it in a steamer  and steam it for 25 to 30 minutes. 
Allow it to cool for 10 to 15 minutes then remove from banana leaves.  Pathrode panna muddo is ready.   Pour little coconut oil over it and have it as a side dish for rice or as a snack.

Note:- in place of colocasia leaves we can use cabbage or palak or methi or any leafy vegetable.




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