Patrado / Collard Leaves With Indian Twist is a very popular, soft, delicious and spicy Konkani recipe prepared using rice, coconut and dry red chill.
My mom prepares the best patrado and I still remember my cousins and family members asking her to prepare every time they visit and enjoying it with coconut oil :). When I visited payless store this time, I found this collard leaves and wanted to replicate my mom's recipe with this. So I gave this a try and the outcome was hit and felt its worth sharing.
This is also prepared during Ganesh chaturti. Traditionally this is done using colocasia or taro or arvi leaf. There are different versions in which you can prepare patrado recipe. I have given few substitutions below.
Sustitutions:
You can use
- rice flour instead of rice.
- substitute half of rice quantity with moong dal / toor dal.
- use red chilli powder instead of red chilli.
- skip rice flakes and use grated coconut .
Preparation time : 1 hour 30 minutes
Serves : 6 to 8 pieces
Ingredients for Patrado / Collard Leaves With Indian Twist
Collard leaves - 1 bunch ( 7 leaves)
Raw Rice - ¾ cup
Grated Coconut - ½ cup
Rice flakes / Poha / flattened rice - ¼ cup
Dry Red chilli - 8 to 10
Tamarind - lemon sized ball
Hing - ¼ to ½ tsp
Salt to taste
Steps to prepare Patrado / Collard Leaves With Indian Twist
- Wash and soak the rice for 30 minutes to 1 hour.
- Wash the rice flakes.
- Grind together soaked rice, flakes, coconut, red chilli, tamarind, hing to form thick, smooth paste. Do not add much water while grinding. Add salt and mix well.
- Wash the leaves, remove the stalk and slice the center of the stem carefully without tearing it 🙂
- Place the largest leaf on the flat surface and add the layer of ground paste. place another leaves on top of it and again add the paste. Repeat the procedure for around 7 leaves.
- Now fold the sides of the leaves inwards and roll the leaves together to form a log. Tie each side with small piece of thread.
- Add enough water in steamer. Place the log and steam cook for about 20 minutes or until it is well cooked.
- Patrado / Collard Leaves With Indian Twist is ready. Remove the strings, cut them into rolls of desired size and serve hot with coconut oil and enjoy.
Tip:
- Vary the amount of dry red chilli as per your taste.
Willow
These look delicious! I love Indian food. I have yet to use tamarind. I keep seeing it in recipes, so one of these days...
Kushi
You will love it :-)Thank you dear
Framed Recipes
Kushi, Love pathrado. Miss the pathrada paan here. I also make it with collard greens, may be not-so-curly kale etc. - Sreelatha
Kushi
Same here dear. Thank you so much 🙂
Jyothi - Currytrail.in
The Patrado looks scrumptious Kushi 😀
Kushi
Thank you Jyothi 🙂
Audrey
Hi Kushi
tried this today. I'm getting a slightly tart taste used tamarind concentrate. What do you think I did wrong? Also. The collard greens that I could find were not that great. They were torn in many places.
Kushi
May be the concentrate was strong. Typically the dish is slightly tart. Next time reduce the amount of concentrate. Thank you for trying out the recipe 🙂
Dinesh Bhakta
Hi ,
Please let me know how to cook the Patrado's is such a way that we don't get the itchy sensation that we get
normally. Its so irritating that it makes the tongue sore and throat and also the inner skin on sides of the mouth sore. It became so bad for me that I was left with sore mouth and itchy throat for couple of days.
Please share the tips to 100% avoid & mitigate the itchy and sore sensation.
Best Regards,
Dinesh
Kushi
We don't get any itchy sensation with collard leaves and that I what I have used here in USA. Traditionally Colocasia leaves or pathrade pan is used to make pathrode and to avoid all the things you have mentioned, first select good tender leaves, add tamarind to the recipe and most importantly steam for good 30 to 40 minutes on medium flame. I will soon share traditional way of making it with video. Stay tuned. I hope this helps.
Dinesh Bhakta
Thank you for Prompt reply. I am not sure of getting Collard leaves here in India .
Will look out for them. Thanks for that info.
Regards,
Dinesh