Pathrode Sihi Oggarane

Ingredients:
1 Pathrode
1 cup grated Coconut
3/4 cup Jaggary / Bella
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
2-3 tsp Oil
1 - 2 broken Red Chilly pieces
3 - 4 Curry leaves

Recipe:
Mash the pathrode into small pieces as shown in the picture below.

Grate the jaggary and mix it well with grated coconut.
Add mustard seeds, black gram seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves and add it to mashed pathrode.
Add coconut and jaggary mixture, mix them well, heat it in a microwave or heavy bottomed vessel and serve.

Pathrode Khara Oggarane

Ingredients:
3 Pathrode Roll or 2 Pathrode
2 medium sized Onion
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
2 tsp Bengal Gram seeds
3 - 4 tsp Oil
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1/2 cup grated Coconut
Pinch of Salt

Recipe:
Chop / mash the Pathrode into small pieces using knife / hand as shown in the picture below.


Chop onion into medium sized thin pieces as shown in the picture below.


Put mustard seeds, black gram seeds, bengal gram seeds, broken red chilly pieces, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion, pinch of salt and fry them in medium flame for about 4-5 mins. (Till onion becomes golden in colour.) Add mashed/chopped Pathrode, grated coconut and mix them well.

Keep the Pathrode Oggarane in low flame for about 2-3 mins. Serve hot.

Pathrode Roll

Ingredients:
1 cup White Rice
1 cup Boiled Rice / Brown Rice / Kucchulakki
1/2 - 3/4 cup grated Coconut
2 tsp Black Gram seeds
1/2 tsp Fenugreek seeds
2 tsp Coriander seeds
1/2 tsp Cumin seeds
Medium lemon sized Tamarind
Large lemon sized Jaggary
12 - 15 Red Chillies
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
Salt to taste
20 - 25 Colocasia leaves / Kesuvina ele
4 - 5 medium sized Banana leaves

Recipe:
Soak both the rice together in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds, cumin seeds, tamarind into smooth paste by adding little amount of water. Add soaked rice, jaggary, salt, turmeric powder, asafoetida powder and grind it to medium smooth paste by adding little amount of water and keep it aside. The consistency of the batter should be little thicker than Idli batter.

Wash colocasia leaves, remove thick veins at the backside of the leaves by using knife and keep it aside. Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Take largest leaf and place upside down. Take little amount of batter and spread it over the leaf as shown in the picture below.
Take another leaf, which is smaller than the spread leaf and place it over the spread leaf as shown in the picture below.
Repeat the above procedure for the next 3-4 leaves.

Roll the pathrode starting from the broader end as shown in the picture below. If the leaves are too big first fold both the sides and then roll. Apply little amount of batter on the outer side of the pathrode as and when you fold.

Place it on a banana leaf, fold the banana leaf and place it in a cooker container / traditional steamer as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins.
Cut this Pathrode into medium sized pieces using knife, serve them hot along with coconut oil and any kind of Sambar or Chutney. The above mentioned ingredients will serve 4-5 Pathrode Rolls. You can also prepare Pathrode Khara Oggarane and Roasted Pathrode from this.

This can also be served by roasting them in a Tava by adding little amount of ghee as shown in the picture below.

Pathrode

Ingredients:
1 cup White Rice
1 cup Boiled Rice / Brown Rice / Kucchulakki
1/2 - 3/4 cup grated Coconut
2 tsp Black Gram seeds
1/2 tsp fenugreek seeds
2 tsp Coriander seeds
1/2 tsp Cumin seeds
Small lemon sized Tamarind
Medium/Large Lemon sized Jaggary
8 - 10 Red Chillies
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
Salt to taste
6 - 7 Colocasia leaves / Kesuvina ele
5 - 6 Banana leaves

Recipe:
Soak both the rice together in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds, cumin seeds, tamarind into smooth paste by adding little amount of water. Add soaked rice, jaggary, salt, asafoetida powder, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. The consistency of the batter should be like Idli batter.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Wash colocasia leaves and chop them into small pieces as shown in the picture below.

Put chopped calocasia leaves, rice batter together and mix well.

Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.
Fold both the sides of banana leaf and place it in a cooker container / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins. Cut them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also prepare Pathrode Khara Oggarane, Pathrode Sihi Oggarane and Roasted Pathrode from this.