Spicy Collard greens shredded. AKA... Pathrade Usli
(This recipe has been published in 'smrithi' the souvenir for the Konkani sammelan 2012. Page 158.)
Whatever came after the AKA in the title is pure gourmet heaven to any konkani ear. Add a dollop of nostalgia to that to every NRI konkani's ear.
Long story short Patrade (Taro-Colocasia esculenta) leaves are not easily available here in Columbia. Atleast not good quality ones.Or may be Iam just plain lazy to go out and really look!
So, when I learnt that collard greens can be a substitute (eureka!), I set out to make this delicacy I have missed a lot over these past few years.
What went into this:
2 bunch Collard greens or Kale ( stem stubs removed)- shredded fine.
1 cup tandoolu (rice)- soaked for min 2hrs.
2 tbspns soyi (fresh grated coconut)
1/2 tspn chinchambhe paste (tamarind paste)
Meeta (salt) to taste.
To be roasted:
1 tspn Thela (oil)
11/2 tbspns kottambari (coriander seeds)
1/2 tbspn metthi (fenugreek seeds)
1/2 tbspn jeere ( cumin)
1 tbspn uddha daali ( split black gram)
1 tbspn chane daali ( split chick peas)
1/2 tspn haldi pitti (turmeric powder)
5 long dry mirsangha (red chillies)
For the dressing:
1 tbspn thela (oil)
1 tspn sassam (black mustard seeds)
1 sprig karbevu (curry leaf)
How it was made:
In a pan roast together the metthi (fenugreek seeds), jeere ( cumin), uddha daali ( split black gram, chane daali ( split chick peas) and mirsangha (red chillies) in 1 tspn thela (oil), till fragrant. Grind together with the soaked tandoolu (rice), haldi pitti (turmeric powder), soyi (fresh grated coconut) and chinchambhe (tamarind) paste without adding too much water, to form a coarse mix. Add meeta (salt) to taste.
To this add the shredded greens.
Pour this mix into a greased idli pan or any baking dish and steam for about 15mins, till a toothpick pricked comes out clean.
Cool for about 10mins. Shred/slice the prepared cakes.
In the pan heat the 1tbspn thela (oil) and add the sassam (black mustard seeds). When they splutter switch off and add the karbevu (curry leaf). To this dressing add the shredded cakes. Saute and serve hot!
A delicacy, it is enjoyed with traditional meals as a side.
Yeah U guessed it....all that konkani slang with the ingredients... an ode to my own nostalgia.
Shubh Bhojan. Bonappetite.
Long story short Patrade (Taro-Colocasia esculenta) leaves are not easily available here in Columbia. Atleast not good quality ones.Or may be Iam just plain lazy to go out and really look!
So, when I learnt that collard greens can be a substitute (eureka!), I set out to make this delicacy I have missed a lot over these past few years.
What went into this:
2 bunch Collard greens or Kale ( stem stubs removed)- shredded fine.
1 cup tandoolu (rice)- soaked for min 2hrs.
2 tbspns soyi (fresh grated coconut)
1/2 tspn chinchambhe paste (tamarind paste)
Meeta (salt) to taste.
To be roasted:
1 tspn Thela (oil)
11/2 tbspns kottambari (coriander seeds)
1/2 tbspn metthi (fenugreek seeds)
1/2 tbspn jeere ( cumin)
1 tbspn uddha daali ( split black gram)
1 tbspn chane daali ( split chick peas)
1/2 tspn haldi pitti (turmeric powder)
5 long dry mirsangha (red chillies)
For the dressing:
1 tbspn thela (oil)
1 tspn sassam (black mustard seeds)
1 sprig karbevu (curry leaf)
How it was made:
In a pan roast together the metthi (fenugreek seeds), jeere ( cumin), uddha daali ( split black gram, chane daali ( split chick peas) and mirsangha (red chillies) in 1 tspn thela (oil), till fragrant. Grind together with the soaked tandoolu (rice), haldi pitti (turmeric powder), soyi (fresh grated coconut) and chinchambhe (tamarind) paste without adding too much water, to form a coarse mix. Add meeta (salt) to taste.
To this add the shredded greens.
Pour this mix into a greased idli pan or any baking dish and steam for about 15mins, till a toothpick pricked comes out clean.
Cool for about 10mins. Shred/slice the prepared cakes.
In the pan heat the 1tbspn thela (oil) and add the sassam (black mustard seeds). When they splutter switch off and add the karbevu (curry leaf). To this dressing add the shredded cakes. Saute and serve hot!
A delicacy, it is enjoyed with traditional meals as a side.
Yeah U guessed it....all that konkani slang with the ingredients... an ode to my own nostalgia.
Shubh Bhojan. Bonappetite.
Comments
Post a Comment