A tasty, spicy and nutritious undi (steamed dish) in Konkani cuisine (Chembila in Malayalam)
To make the best “Pathrodo” undi one has to plan it a couple of days in advance. The bunch of green leaves should be wrapped in a plastic packet without folding the leaves (away from direct sunlight) - for a couple of days. Ideally – the leaves should be used for making “Pathrodo” only on the 3rd day from cutting / plucking the leaves. This is to allow the sap of the leaves to dry – as the sap is very itchy.
Remove the thick stems and nerves from the Colocasialeaves ( See the photo above- you can find lots of main nerves and sub nerves in the back side of Colocasia leaves ) and wash the leaves well. Wipe with kitchen towel and keep aside. You can starts this process early – a couple of leaves a time – when ever you find time.
Makes: 3 steel thalis / or in 2 deep bowls
Ingredients may differ from region to region (Mangalore region and Cochin GSB's)
Boiled Rice ( Idli rice / ukkada chawal ) – 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)
Raw rice (soorai orovu / pachari ) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)
Grated coconut – 1 ½ cup
Red chilly powder – 2 teaspoon (or 2 to 2 ½ teaspoon for more spicy)
Turmeric powder – ½ teaspoon
Asafoetida / hing – 1/2 teaspoon
Salt – 1 ¼ - 1 1/2 teaspoon ( or to taste )
Finely shredded Pathrode paan – 15 - 17 paan (leaves) wash well and chopped finely
Wash and soak boiled rice and raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, chopped star fruit, red chilly powder, turmeric powder and salt. Grind until the batter is coarse consistency in a mixer in 2 batches (not very smooth, like sooji / rawa). Add water upto the level of rice.
Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded pathrode paan. Add extra water and salt if required and batter should be just like '' idli batter and pouring consistency. No need to ferment this batter. We can prepare it immediately or after 1 – 2 hours.
Grease steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / pressure cooker (without weight) or rice cooker for 30 - 35 minutes until done / till a skewer / knife inserted in the centre comes out clean. Remove from steamer and keep aside to cool for 15 minutes to half an hour. Gently remove and cut into desired shape and size from steel thali / steel bowl . We can also shallow fry these undi slices in 2 teaspoon ghee / oil (like undi bajjille).