Thursday, March 26, 2009


My MIL got some Kesu (colacasia or collard greens) from her sister's house the other day. Me and my FIL like patrode a lot and the moment I saw the kesu leaves I told my MIL letz make patrode.. usually kesu chutney is made in the house. There were only 4 leaves and we got only 1 nene but it was worth it. .Next step get some colacasia bulbs and plant them in our pots :)

Colacasia / Collard Greens Leaves - 5
Rice - 2 cups
Fresh Coconut - 1 cup scraped
Coriander Seeds - 2 tbsp
Jeera / Cumin Seeds - 2 tsp
Tamarind - 1 lemon sized
Jaggery - 1.5 tbsp
Red Chillies - 15 - 20 (Adjust according to taste)
Salt to taste

Soak rice in water for atleast 3-4 hours.
Rinse and remove all the water.
Grind coconut, coriander seeds, jeera, jaggery, tamarind pulp, red chillies to smooth paste and keep aside.
Next grind rice with very little water to coarse paste. The consistency and texture of the batter should be as that of idli batter.
Mix in both the paste and keep it aside.

Next, wash the colacasia and pat them dry with kitchen towel.
Remove the thick veins of the green with small sharp knife or peeler.
Now pick the largest leaf and place it upside down, meaning the side where you have removed the veins is facing you. Apply a coat of ground masala all over the leaf. Make sure that the coating is neither too thick not too thin. Place another leaf on top of it. Repeat the same procedure by placing 7-8 layers of leaves.
First fold both the edges along the length and then start rolling, tucking the sides in between till you reach the end of leaf. When rolled, it will look like a big swiss-roll.
Place these rolls in a steamer and cook for 20-30 minutes on a medium flame. Once cooked, leave it in steamer for at least 15 minutes before serving them.

There are 3 ways of serving these,

1. Cut into 2 inch pieces and serve with a spoon ful of cocnut oil on top.

2. Cut the patrode into 1/2 inch slices. Heat tawa and spread a tbsp of oil on it. Place Patrode slices on tawa and fry till the sides turn crisp and golden brown. Pour 1 spoon cocnut oil on top and serve

3.Heat oil in a pan and add mustard. When it starts spluttering add urad dal, dry chillies, hing and curry leaves.
Add chopped Patrode pieces and Jaggary.
Keep mixing the mixture till the pieces are just heated.
Switch off the gas and mix in grated coconut and mix well and serve hot.

As I had only nene yesterday, I did not make the last (patrode oggarane)

Notes: Please ensure the veins on the leaves are removed properly and patrode is cooked thoroughly. Eating partially cooked patrode may cause itching in the throat which may last for a few hours. Its better to use coconut oil or ghee on the slices to avoid itching in the throat. An immediate remedy to the itching would be to drink sour buttermilk/curd immediately once the itching starts. Please please DO NOT drink water if the itching starts this will increase the itching.


Priya said...

I always have a pack of frozen patrode at home, they are soo yummy. Din't know I could use collard greens to make them. Thanks for the recipe :)

Pavithra Kodical said...

Wow!!This is my all time favorite. First time here, Seems you are from Udupi :)Nice blog.