Pathrado is the King of Konkani cuisine. Pathrode are spicy pinwheels prepared using colocasia leaves. A Konkani cuisine delicacy. Pathrado are best enjoyed steaming hot with loads of coconut oil on top. And with the love for pathrado that we Konkanis have, we definitely don’t waste any leftovers. Leftover pathrode are turned into lip smacking dishes again. :-) We use leftover pathrode to make a tasty, spicy, sweet pathrode stir fry called as pathrode usli in Konkani. A yummy side dish for lunch, dinner, also called as pathrade upakari in Konkani.
You can prepare pathrade upakari with left over pathrado or freshly made pathrode. If you're using freshly made pathrado, then make sure they cool down completely before you use them to make this stir fry. Pathrode perfect for making this stir fry are when they are used after a few hours of preparation or when they are used on the next day of preparation. Pathrode would then be a little dry, get well separated and do not stick to each other which is perfect for making this upakari/usli/stir fry.
We also shallow fry leftover pathrode slices with oil to make them crispy and enjoy them hot. We also add leftover pathrode into a spicy coconut curry and enjoy it with rice. This curry is called pathrode gashi in Konkani.
Here's the recipe to make pathrode upakari/usli/stir fry.
2 cups of chopped pathrado
4 tablespoons of grated coconut
2 leaflets of curry leaves
2 tablespoons of grated/powdered jaggery
2 tablespoons of oil
1/2 a teaspoon of mustard seeds
2 dried red chillies
Salt to taste
Serves: 2 - 3
Preparation Time: 15 minutes
1. Heat oil in a skillet/wok. Add in mustard seeds and let them splutter.
2. Once they start popping add in dried red chillies cut into pieces, curry leaves and let them fry for 30 seconds.
3. Add in grated coconut, grated/powdered jaggery and 2-3 tablespoons of water and mix well.
Adjust the amount of jaggery you add according to your palate, depending on how sweet you want it. I love this stir fry sweet.
Water added helps dissolve jaggery.
4. Once jaggery dissolves in the water added, add in roughly chopped, well separated pieces of pathrado, salt and mix well.
5. Check and adjust salt. Simmer for 5-6 minutes. Toss once in a while to prevent it from sticking to the bottom.
6. Remove off heat and serve hot as a side dish with a bowl of steaming hot rice.
Find more Konkani cuisine side dishes here.
Tags: Patrado, pathrode, side dish, lunch, dinner, colocasia leaves, pathrado, pathrodo, upakari, usli, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, alva paan