Patrode

Patrode is a traditional Indian dish, primarily popular in the regions of Karnataka, Konkan, Goa, and Gujarat. It is a steamed dish made from colocasia leaves, also known as taro leaves, and a spicy batter of rice, lentils, and various spices.

Etymology

The term "Patrode" is derived from the Kannada word "Patra-vadi", where "Patra" means leaf and "Vadi" means dumpling.

Ingredients and Preparation

The main ingredient of Patrode is the colocasia leaf. The leaves are smeared with a spicy batter made from soaked rice, toor dal, chana dal, and a mix of spices including coriander seeds, cumin seeds, tamarind, and jaggery. The leaves smeared with the batter are then rolled tightly, steamed, and later shallow fried.

In some regions, the dish is prepared sweet and sour, while in others it is made spicy. The dish is often served with a side of chutney or pickle.

Variations

There are several regional variations of Patrode. In the Konkan and Goa regions, the dish is often made sweet and sour, with the addition of jaggery and tamarind in the batter. In the regions of Karnataka, the dish is made spicy with the addition of red chili powder in the batter.

In Gujarat, a similar dish is prepared called Patra, where the colocasia leaves are smeared with a gram flour batter and then steamed.

Cultural Significance

Patrode is a significant dish in many cultural and religious festivals in the regions where it is popular. It is often prepared during the Monsoon season when the colocasia leaves are in abundance.

Health Benefits

Colocasia leaves are rich in vitamin A, vitamin C, and calcium. They also have good amounts of fiber and are low in calories, making Patrode a healthy dish.

See Also

• Indian Cuisine
• Karnataka Cuisine
• Goan Cuisine
• Gujarati Cuisine

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