Patrode explode!
The Asian Age. | namita gupta
Life, Food
Hemamalini Maiya, owner of Mavalli Tiffin Rooms, shares her favourite recipe.
Raw rice 1.5 cup
Fresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspRaw rice 1.5 cupFresh grated coconut 1 cup
Tamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tsp
Raw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tsp
Red chillies (byadagi) 6 nosRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tsp
Coriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nos
Ginger 1/2” pieceTurmeric powder 1/2 tspTo seasonRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tsp
Raw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tsp
Raw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tsp
Mustard seeds 1 tspFresh grated coconut 1/2 cupRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspFresh grated coconut 1/2 cupRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” piece
Turmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspFresh grated coconut 1/2 cupJaggery 5 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspFresh grated coconut 1/2 cupJaggery 5 tspRaw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tsp
Fenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspFresh grated coconut 1/2 cupJaggery 5 tspWash and soak the rice in enough water for two hours.Raw rice 1.5 cupFresh grated coconut 1 cupTamarind, a big lime-sized ballJaggery 3 lemon-sized or 15 tspSalt 2 tspCoriander seeds 6 tspCumin seeds 3 tspFenugreek seeds 3/4 tspSplit black gram (urad dal) 3 tspRed chillies (byadagi) 6 nosGinger 1/2” pieceTurmeric powder 1/2 tspTo seasonCoconut oil (or any other) 2 tspMustard seeds 1 tspFresh grated coconut 1/2 cupJaggery 5 tsp
Wash and soak the rice in enough water for two hours.Patrode oggarane
This dish is typically made with Colocasia leaves but you can replace them with Methi as well.
Ingredients:
- Methi leaves 2 cups shredded
To grind
- Raw rice 1.5 cup
- Fresh grated coconut 1 cup
- Tamarind, a big lime-sized ball
- Jaggery 3 lemon-sized or 15 tsp
- Salt 2 tsp
- Coriander seeds 6 tsp
- Cumin seeds 3 tsp
- Fenugreek seeds 3/4 tsp
- Split black gram (urad dal) 3 tsp
- Red chillies (byadagi) 6 nos
- Ginger 1/2” piece
- Turmeric powder 1/2 tsp
- To season
- Coconut oil (or any other) 2 tsp
- Mustard seeds 1 tsp
- Fresh grated coconut 1/2 cup
- Jaggery 5 tsp
- Wash and soak the rice in enough water for two hours.
Method:
In a seasoning pan, add split black gram dal and roast till they turn slightly brown. Transfer to a container, add fenugreek seeds, roast well. When they turn slightly brown, switch off flame. Now, in a mixer-grinder, add fresh grated coconut, tamarind, Jaggery powder, coriander seeds, cumin seeds, red chillies, salt, ginger-turmeric powder, roasted urad dal and fenugreek seeds. Grind together into a fine paste, adding little water. Include drained raw rice into the same mixer jar, grind to a fine paste. Pour this batter into a pan and fold in the methi (fenugreek) leaves. Mix well. Steam in a steamer or idli stand for 10 to 15 minutes on low flame. You can pierce a knife to check if done. Let this cool before proceeding to the next step. Now lightly mash this steamed mixture with a fork or cut into small pieces. In a pan, prepare a seasoning of coconut oil, mustard seeds, curry leaves, hing, grated coconut, jaggery (optional). Mix well and add the cut or mashed mixture to this seasoning and mix well. Patrode oggarane is ready.