Patharvodo
This is a favourite snack of konkanis and is relished as a breakfast or as a whole snack dish in the night for dinner. It is also used as a side dish while taking lunch or dinner with rice and other curries. Because of its soft texture, children relish it immensely. It is also very rich in nutrients like vitamins, calcium and also a bit of iron. But its preparation is a bit laborious. Because of its extensive acceptability as a favourite food item amongst konkanies, it is also prepared during some functions and also family get-togethers. This food item can be consumed as steamed by lightlydipping( just touching the oil ) in coconut oil or any refined oil of your taste or cut the rolls in slices , roast on a dosa tawa with a little oil and then eat. Roasted slices are so tasty that it is consumed with meals , tea in the evening or even as time pass while reading a book, working on a computer,etc. It is also used in roasted or deep fried form by the general population in Maharashtra and Gujarat. There are minor variaions in ingredients and methods locationwise. The preparation given below is followed by konkanis.
Removing veins from the leaf.
Colocasia leaves after removing veins.
Leaf with rice and coconut paste applied.
Arranging leaves layer by layer for applying the ground mixture.
Patharvodo cooked , ready to eat.
Ingredients:
Colocasia leaves-10,(tender)
boiled rice-2cups,
raw rice-2cups,
coconut-1(medium),
chillies- 8,
turmeric-1tsp,
hing-1tsp,
tamarind-1big lemon size and
salt as required.
Method:
Clean and remove veins of the leaves.
Soak little tamarind in 1/2 bucketful of water
and put the leaves in that water so as to keep the leaves fully immersed and keep it for 3 to 4 hrs for removing the ingredient in the leaves which cause itching/irritation in the throat while eating patharvodo.
Soak rice for 6hrs.Grind with all the other items to a light course paste.
Salt should be slightly on the higher side to balance with the leaves.
Lay one reasonably large leaf on a large plastic sheet, spread the batter uniformly on it
with hands. Place another leaf on the top of it and
spread the batter again. Do it till the last leaf is done.Then slightly fold the long side edges inside and then roll all the leaves together slowly so that a round shaped cylindrical roll is formed and then tie it with a thread. Only the outside surface of the roll should be exposed.
The pattarvodo can then be steamed in a pedavan( closed round steaming pot),
keeping sufficient water to cook, for 1hr and 30 mts. This can also be cooked
in pressure cooker . In pressure cooker , the rolls will have to be first placed in a shallow flat stainless steel or hindalium container and then placed properly in the cooker with some support below the flat vessel so that the vessel with rolls is placed just above the water level. Close the cooker with its lid , with safety weight. After the first whistle, turn the flame to simmer mode. Cook the rolls for 45 minutes.Please ensure that enough water is put in cooker to take care of the 45mts cooking.
what about the fried version ? please post that too.
Konkani’s fried version is explained under patharvodo-Variation-4. It is given under Delicacies on Recipe Page. Pl. go to Home Page and click on Recipe list.