• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook with Kushi
  • Home
  • About
    • Privacy policy
    • Disclaimer
  • Advertise
  • FAQ
  • Contact Me
  • Media
  • Blog
  • Easy and Healthy Recipes for the Family
  • Recipe Index
menu icon
go to homepage
  • Recipes
  • Resources
  • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Resources
    • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Konkani Recipes

    PATRADO / COLLARD LEAVES WITH INDIAN TWIST

    Published: Aug 24, 2015 by Kushi · This post may contain affiliate links.

    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.

    IMG_1645_1

    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.

     

     Patrado / Collard Leaves With Indian Twist

    More The Best Konkani Recipes (Quick & Easy)

    • Patrode (Patrado in konkani) - Steamed taro rolls or colocasia rolls, alu vadi or patra.
      Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
    • Doodh Pak Recipe | Traditional Indian Rice Pudding Dessert | Rice Kheer Sweet.
      Doodh Pak Recipe | Indian Rice Pudding
    • Laayi Pitta Undo (Puffed Paddy Ladoo, Aralu Unde) - Janmashtami & Ganesh Chaturthi Sweet Recipe.
      Laayi Pitta Undo | Janmashtami & Ganesh Chaturthi Laddu
    • Sprouted Moong Usli | Mung Beans Sprouts Stir Fry | Green Gram Sundal - Indian Breakfast Recipe.
      Sprouted Moong Usli Recipe | Green Gram Sundal

    Reader Interactions

    Comments

    1. Willow

      August 27, 2015 at 12:23 pm

      These look delicious! I love Indian food. I have yet to use tamarind. I keep seeing it in recipes, so one of these days...

      Reply
      • Kushi

        August 27, 2015 at 1:30 pm

        You will love it :-)Thank you dear

        Reply
    2. Framed Recipes

      September 28, 2015 at 12:54 pm

      Kushi, Love pathrado. Miss the pathrada paan here. I also make it with collard greens, may be not-so-curly kale etc. - Sreelatha

      Reply
      • Kushi

        September 28, 2015 at 2:37 pm

        Same here dear. Thank you so much 🙂

        Reply
    3. Jyothi - Currytrail.in

      October 30, 2015 at 6:17 am

      The Patrado looks scrumptious Kushi 😀

      Reply
      • Kushi

        November 05, 2015 at 12:24 am

        Thank you Jyothi 🙂

        Reply
    4. Audrey

      January 21, 2018 at 10:13 am

      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.

      Reply
      • Kushi

        January 21, 2018 at 3:15 pm

        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 🙂

        Reply
    5. Dinesh Bhakta

      July 21, 2021 at 10:29 am

      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

      Reply
      • Kushi

        July 21, 2021 at 10:40 am

        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.

        Reply
        • Dinesh Bhakta

          July 21, 2021 at 11:05 am

          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

          Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

    More about me →

    Best Casseroles

    • green bean casserole recipe from scratch with fresh beans, and fried onions, without mushroom soup
      Best Green Bean Casserole Recipe | Thanksgiving and Christmas Green Beans
    • cheesy corn casserole served in a baking pan along with a slice of toasted bread.
      Baked Corn Cheese Casserole | Cheesy Creamed Corn

    Chicken Recipes

    • Best, simple and authentic Indian butter chicken recipe (murgh makhani) with naan, roti, chapati.
      Indian Butter Chicken Recipe | Best Chicken Makhani
    • Best and easy chicken pulao with spicy and flavorful chicken thigh and drumsticks.
      Easy Chicken Pulao | Spicy One Pot Chicken Rice Pilaf

    See more Chicken recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact
    • FAQ
    Lists the popular websites in which cookwithkushi.com was featured.

    Copyright © 2024 Cook With Kushi