PATHRAVODO (Konkani recipe)

Taro leaves / Colocasia leaves are called Thera paan in Konkani.Pathravodo is a traditional and very popular Kochi GSB Konkani style dish made with Taro leaves.Taro leaves (Thera Paan) are stuffed with coarsely ground thick masala paste of Raw Rice, grated Coconut and other spices and then steam cooked.

Taro leaves are heart shaped bright deep green colour leaves and the back side of the Taro leaves have many veins that branch out from the central stem.To avoid itching we should deveined the Taro leaves before stuffing the masala paste on it.

The following ingredients are needed to prepare this delicious Konkani recipe.

Ingredients:-

Thera paan / Taro leaves. -15
Coconut oil.                       - to serve with Pathravodo.


For stuffing the ground Masala paste:-

Raw Rice.             - 4cup
Coconut grated.   - 2cup
Red chillies.         - 20
Turmeric powder. - 1tsp
Hing powder.        -1tsp
Tamarind.             - a small lemon size
Coconut oil.          - as required


Instructions:-

Wash and soak Raw Rice  in water for 2 hours.

Grind the soaked Rice with grated Coconut, dry Red chillies, Turmeric powder, Tamarind and Hing powder to a not so fine but little coarse and medium thick paste.

Add  required Salt to the ground thick Masala paste and mix well.

Batter is ready for stuffing on the Taro leaves.No need to ferment.


Method:-

Take15 Thera paan (Taro leaves).

Wash and clean them thoroughly in water. Wipe each Taro leaves and remove all the stems and veins on the back side of the Taro leaves without tearing the leaves using a sharp knife. Other wise we may feel itching sensation.

On a big round plate place a big Thera paan/ Taro leaf with the back surface facing you and the tip of the Taro leaf facing up.

Spread the thick ground batter all over the back of the largest Taro Leaf evenly with your hands.

Then place the second largest leaf over the first leaf and spread the batter again.

Repeat the process of spreading the batter till the last smallest leaf is battered.

Once all the leaves are battered one above the other, the heap of leaves spread with the ground batter may be rolled into the shape of a cylinder.

For this,first fold both the side edges of the battered leaves and again smear the masala on the folded area.

Then start folding from the bottom and apply masala over it and keep rolling the battered leaves till the tip of the Leaf. Tie the rolled leaves( Lolo) with a thread.

Add required Water into the steamer or pressure cooker to steam cook.

Now keep the tied Taro leaves roll (Lolo) carefully on the steamer plate.

Place the steamer plate into the steamer or pressure cooker and steam cook for 45 minutes to one hour on medium flame or till cooked.

After steaming, remove the steam cooked Pathravodo rolls from the steamer or pressure cooker.

Thera Panna Pathravodo is ready to eat hot.

When little cooled cut the Pathravodo roll into slices and serve with Coconut Oil.

To avoid itching sensation inside the throat, if any, use Coconut Oil while eating Pathravodo.

Note:-

After applying batter over the Taro leaves the left over batter can be kept in the refrigerator for further use.

You can use Star fruit (Karmbal) or Bilimbi fruit (Bimbul) instead of Tamarind as a souring agent when grinding the Pathravoda Batter.