Taro Colocasia Leaves Pathrode Recipe | Nativity special Pathrode Recipe | Manglorean Cuisine

Taro Colocasia Leaves Pathrode Recipe | Nativity special Pathrode Recipe | Manglorean Cuisine
Pathrode is a beloved traditional dish from the coastal regions of Karnataka, particularly in Mangalore. This flavorful delicacy is made by meticulously preparing colocasia leaves, which are coated with a spiced rice batter and then rolled, steamed, and sliced into savory pieces. The unique aspect of Pathrode lies in its rich blend of spices, including red chilies, coriander, cumin, and black pepper, which are ground into a coarse batter and spread onto the leaves.
The dish is further enhanced by a fragrant coconut masala, roasted to perfection with onions, garlic, and aromatic spices. Once the steamed rolls are sliced, they are delicately simmered in this masala, resulting in a dish that is both hearty and aromatic.
Pathrode is more than just a meal; it is a reflection of the region's culinary heritage. The careful preparation ensures that the colocasia leaves are safe to eat, while the combination of spices and coconut provides a burst of flavors with every bite. Traditionally enjoyed during festivals and special occasions.
Colocasia leaves, also known as taro leaves, can sometimes cause irritation in the mouth and throat due to the presence of calcium oxalate crystals. These needle-like crystals can create a sensation of itching or burning if the leaves are not properly prepared. Here are some tips and reasons for this irritation, as well as how to avoid it:
Reasons for Irritation
Calcium Oxalate Crystals
The main cause of irritation is the presence of calcium oxalate crystals in colocasia leaves. These crystals are sharp and can cause a tingling or burning sensation when consumed.
Improper Cooking
If the leaves are not cooked thoroughly, the calcium oxalate crystals remain intact, leading to irritation when the dish is eaten.
tips to Avoid Irritation
Choose the Right Variety:
Some varieties of colocasia leaves are less irritating than others. For example, as mentioned in the video, the special variety that grows on trees tends to cause less irritation. Whenever possible, use these types of leaves.
2. Thorough Cleaning:
Before cooking, clean the leaves thoroughly under running water to remove any surface dust or particles that might contribute to irritation.
3. Remove the Thick Veins:
The thick veins in colocasia leaves contain higher concentrations of oxalate crystals. Scrape off the thick veins with a knife to reduce the risk of irritation.
4. Soaking the Leaves
Some cooks recommend soaking the leaves in water with a pinch of baking soda or tamarind juice for about 15-20 minutes before cooking. This helps neutralize the oxalate content.
5. Using Coconut:
Including coconut,Tamrind lemon in the recipe, as is common in many traditional dishes, can help reduce irritation. The fat in the coconut binds to the oxalates, reducing their ability to irritate the mouth.
6.Avoid Consuming Raw Leaves
Never consume colocasia leaves raw, as the oxalate crystals are most potent in their uncooked form. Always cook the leaves thoroughly before eating.

[@monthireginakitchen8958]

Lovely Pathrode 😋

[@SpicesandAromas]

Thank you so much

[@clarasantmajor9995]

Wow 👌

[@SpicesandAromas]

Thank you so much

[@irenepinto1818]

Tks Roveena very tasty. Enjoyed it 😋

[@SpicesandAromas]

Thank you 🙏

[@valentinelewis4278]

Traditional dish for Sept.8 .

[@SpicesandAromas]

Yes 👍