Patrode or Patra is a popular vegetarian dish in the West region of India. It is made from colocasia leaves (taro,kesuve or arbi) stuffed with rice flour and flavorings such as spices, tamarind, and jaggery (raw sugar) It is popular in Mangalore and Gujarat region.Patrode is a portmanteau word consisting of two words Patra and Vade. Patra means leaf in several Indian languages, and Vade means a dumpling. Patrode is a steamed dumpling wrapped in a leaf.
Tampering patrode with spices and coconut takes this dish to another level taste and flavor.
Patra – I used the frozen 400gm pack
Mustard seeds 1 tsps. divided
Fenugreek seeds 1/4th tsps.
Cumin seeds 1/4th tsps.
Coriander seeds 2 tsps.
Split-black gram(urad dal) 1 tsps.
Dried red chilies 5 (increase or decrease to taste)
Shredded coconut ½ cup
Salt to taste (keep in mind patra has salt in it)
Oil 1 tbsp.
Curry leaves I sprig
Water 1 cup
- Dry roast all the spices i.e. ½ tsps. Mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, split-black gram, dried chilies and shredded coconut one at a time.
- Blend the mixture to form a smooth paste, set aside.
- Heat oil; add in the other ½ tsps. Of mustard wait for it to crackle (if they don’t crackle they’ll have a bitter taste) and add in the curry leaves.
- Now add in the paste and about 1 cup of water, bring the mixture to a simmer and add in the patra. Let it cook for about 15 min and serve hot.