Pages

Thursday, March 26, 2009

Patharvodo with SilverBeet leaves(konkani dish)

This is a Konkani snack(sort of) and an exotic one too. This one is usually prepared with colacasia leaves which I am sure is very difficult to get. I am agreat fan of this so i thought why dont i use some other leaves which are available rather than wait for the next visit to India to eat it. Though it is not as tasty as the original one, i think using silver beet has its own advantages. one thing is you dont have to devein them much compared to the colacasia leaves. When you are using the colacasia leaves, if you dont add correct amount of tamarind and dont devein them properly then you will end up feeling scratchy in the throat.

Here is how i prepared it.

Silver beet leaves - 1 bunch

iddli rice - 1 1/2 cups(350 gms). soak for 4-5 hrs.
shredded coconut-1 cup

dry red cillies
turmeric pdr-1 tsp
tamarind paste - 1 tsp
salt to taste
asofoetida- apinch

Wash the leaves and set it aside.
Once the rice is soaked, grind all the ingredients in a mixie, careful not to make the paste very watery something like the consistency of idli batter.


Now to prepare the rolls, take widest and longest leaf on a large plate. Keep it with bottom side up. with left hand holding the leaf use the right hand to spread the batter on the leaf. spread it in such a way that it coats the leaf well. now over this keep the next leaf. Apply batter similarly. As you do this, keep the leaves smaller in size on the top. after 7-10 leaves, you are ready to roll them into cylindrical shape, by folding the leaves from the side first and then rolling them.
once the leaves are over or the batter is over, steam them in a steamer or pressure cook(10 mts) for 15-20 mts.

Once cooked, cut them into slices and serve with coconut oil. I like to eat it with sugar.

1 comment:

Anonymous said...

This is the best Patharvodo that I've ever tasted!!! Believe me, you others should try it.