Pathrade with Mutton

-

PATHRADE WITH MUTTON


This is the most enjoyed monsoon delicacy of  South canara region. 

Steamed rice cake with shredded colocasia  leaves is added to mutton/Chicken gravy & relished on a cool rainy day. 

This dish is usually prepared in monsoon season as the colocasia leaves are available in abundance. 

In my house , everyone loves this dish & i prepare this often as i have these special variety of colocasia plants in pots & is available throughout the year. 


This particular variety is called as 'kale alu' in konkani & has lots of medicinal properties. The leaves are huge & few of them are enough for one time use. 

Generally pathrade is prepared plain with ground masala without meat, but i prefer it with mutton or chicken. 

The natural fat from the meat gives awesome taste & richness to the gravy. 


RECIPE:

INGREDIENTS FOR PATHRADE/STEAMED RICE CAKE:

  • 1/2 kg boiled rice
  • 1/2 tsp jeera
  • 3 red chillies
  • Little tamarind
  • Salt to taste
  • 12-15 colocasia leaves. ( As needed)

METHOD:


Wash & soak boiled rice for minimum 6 hours


Grind rice to thick paste with jeera, chillies, tamarind and salt. 


Finely shred the washed & cleaned colocasia leaves  & keep aside.


Add leaves to the batter. 


Mix well. 


Pour this mixture into a greased plate. 
( It is usually wrapped in leaves and steamed. But i prefer this easy way)


Steam in a steaming vessel for 30 -40 minutes. 


Cool.


Cut into desired pieces. 


Delicious pathrade pieces are ready.
 

INGREDIENTS FOR MASALA

( Kindly use spices as per your requirements)

(A)

  • 8-10 Red chillies ( byadagi)
  • 4-5 short red chillies
  • 1 tsp jeera
  • 1/4 tsp methi/Fenugreek seeds
  • 1 tsp pepper
  • 2 tbsp coriander seeds
  • 1/4 cup coconut
  • 2 large onions
  • 6-8 flakes of garlic
  • Pinch of mustard

(B)

  • 1/2 grated coconut
  • Little tamarind
  • Little turmeric

(C)

  • 3/4th kg mutton/Chicken
  • Salt to taste

For seasoning:

  • 2 tbsp ghee
  • 1 onion
  • Few curry leaves

METHOD:

Dry roast all the ingredients under (A) one by one.


Grind to fine paste along with ingredients under (B)


Wash & Clean mutton, add salt to taste & boil in pressure cooker for 20 minutes. 


Heat  ghee in a large cooking vessel. 
Add onion & curry leaves & fry till slight brown. 


Add masala, fry for  2-3 minutes. 
Add masala water, boil.


Add boiled mutton  along with its broth mix well. 


Add required water, salt to taste & boil well. 


Add pathrade pieces.  Mix well & boil for 2-3 minutes. 


Cover & keep aside for 10 -12 minutes. 


Yummy tasty pathrade with mutton is ready. 


Serve hot with any side dish of your choice. 


If you are adding chicken, then no need to boil it separate, you can add it directly to the masala & cook along with the gravy for 8-10 minutes)
Rest of the procedure is same as above but use  chillies as per your requirements. 


Delicious pathrade with Chicken is ready. 


Serve hot with any side dish of your choice. 
Enjoy this awesome monsoon delicacy with your loved ones. 






Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more