TENDULI LEAVES PATHRODO

Ivy Gourd is called Tendli /Tenduli in Konkani. Konkani people in Kochi Kerala make varities of dihes with Ivy Gourd and its leaves.Tenduli Leaves Pathrodo is a delicious steamed cake made with Tenduli leaves,freshly grated Coconut, dry Red chillies, Turmeric powder and Hing powder. Pathrodo is regarded as one of the most favourite and popular food in Konkani Cuisine.Kochi GSB People make Pathrodo usually with Colocasia leaves.The batter for the Pathrodo is made with ground paste of Raw Rice, freshly grated Coconut, dry Red chillies,Turmeric powder and Hing powder. The ground batter is spread on the leaves and steamed.You will get the Pathroda Pan /Colocasia leaves 365 days in Kochi and also you will get the hot Pathrodo from GSB hotels and shops in Kochi.

The leaves used for making Pathrodo with Colocasia leaves is called Therya pan.If the Therya pan is not cooked well you will feel itching inside your mouth while eating the Therya Panna Pathrodo.

With the same Pathroda batter Kochi GSB People make Pathroda Undi, Cabbage Undi, Cabbage Dosa, Methi leaves Dosa, Drumstick leaves Dosa.With the same Pathroda batter and with the same Pathroda recipe we can make Pathrodo with large Palak leaves, large Tenduli leaves,, large Pumpkin leavese, large Malabar spinach leaves also. The taste is almost the same without any itching inside the mouth while eating.

I have used the same recipe and method of Kochi GSB Style to prepare this delicious Tenduli leaves Pathrodo.

The following ingredients are used for making Tenduli Leaves Pathrodo:-

Ingredients:-

Tendli leaves. -20 or 30 large leave
Salt.                  - to taste.

For grinding the Pathroda Batter.

Raw Rice.           - 2 cup
Coconut.             -1/2 of a medium Coconut
Dry Red chillies. - 6or8
Tamarind.             -a small piece
Turmeric powder. -1/4 tsp
Hing powder.       -1tsp

Instructions:-

Clean,wash and pat dry 20 or 30 large Tendli leaves with a dry and clean cloth.Keep aside.

Wash and soak 2 cup Raw Rice for 2 hours.

First grind the freshly grated Coconut with dry Red chillies and a small piece of Tamarind together to a smooth paste and then add the soaked Rice and grind again to a smooth and little thick batter.

Add Turmeric powder, Hing powder, and required Salt to the ground batter and mix the batter well with your hands.Keep aside.

Now Kochi GSB style Pathroda batter is ready to spread on Tenduli leaves.

Method:-

Pour the ground batter in a vessel and  arrange the Tenduli leaves according to the size of the leaves and keep aside.

Place 6 largest Tendli leaves on a large Banana leaf or on a plate and spread the thick batter over the largest  leaves with your hands 

Again place 6 Tendli leaves over the first layer and smear the ground batter on the leaves.Again place 6 Tendli leaves over the second layer and spread the thick batter evenly on the Tendli leaves and continue this process till the last Tendli leaf is battered with your hands

The heap of leaves spread with the batter may be rolled and tie with a thread around to secure the leaves in place and is to be steamed.

Place the rolled leaf on a steamer and steam cook for 25 minutes.

After steaming remove the Tenduli pathrodo from the steamer and also remove the thread and cut the steamed Pathrodo into slices.

Tenduli leaves Pathrodo is ready to serve  hot with Coconut Oil or you can tawa fry them.

For Tawa frying:-

When cool,slice the Tenduli leaves Pathrodo into thin roundels. Then place the roundels on a hot Tawa and roast them on low flame using Coconut Oil on Top and sides and fry them on both sides till brown and crispy.

The left over Pathroda batter can be refrigerated for further use or you can use it for making Kochi GSB style Cabbage Dosa, Cabbage Undi, Methi leaves Dosa, Drumstick leaves Dosa ,Tenduli Leaves Undi, Palak leaves Undi or even for making Therya Panna Pathrodo  or Undi which is very tasty,quick, and easy to make.

For Cabbage Undi:-

Wash and finely chop Cabbage and mix it into the left over Pathroda batter and then keep it in the steamer plate and steam cook.

For making Dosa with  Tenduli leaves:-

Wash and finely chop the leaves and mix it into the batter and make dosa.Fry the dosa on both sides  till crispy.

........... TENDULI  LEAVES  PATHRODO  

Sh