METHI LEAVES PATHRODE

This a a very famous savoury dish prepared in South Karnataka specially in ‘Udupi/Mangalore’ area. Ideally prepared using a leafy vegetable called ‘Kesu’ in English it’s called ‘Colocasia’ leaves. ‘Uppu,Huli'(Mixed spices) batter is prepared and the colocasia leaves are nicely cleaned and the batter is spread on each leaf and atleast 4 to 5 leaves are stacked upon one another. This is then rolled and kept for steaming in a steamer. After which, the steamed colocasia rolls are roughly chopped and seasoned just like any vegetable stir fry. Using the same method, here I present methi leaves pathrode 🙂 Please note, I have not given the procedure to prepare the batter in this recipe. Do, search for ‘Mixed Spices Dosa (Uppu Huli Dosa in Kannada)’ for the batter recipe.
methi-leaves-pathrode-1024x1024

INGREDIENTS:

  • Methi leaves – 500 g
  • Mixed spices batter – 5 cups(refer the recipe here: MIXED SPICES DOSA (UPPU HULI DOSA IN KANNADA))
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 5
  • Dried red chillies3 Peanuts – 3 tbsps
  • Oil – 2 tbsps

STEPS:

  1. Mix the chopped methi leaves in the batter, pour into the greased idli moulds and keep it for steaming for about 15 minutes
  2. Meantime prepare the seasoning as follows- take oil in a deep pan, add chana dal, mustard seeds, urad dal, dried red chillies and let it splutter after which add curry leaves and turn of the gas.
  3. Roast the peanuts separately and mix with the above seasoning. This is done to ensure peanuts are roasted properly as well as remain crisp even while serving.
  4. Remove the steamed dumplings and roughly chop them(it will look that of poha texture)
  5. Put the chopped dumplings into the seasoning prepared above and saute on low flame for about 5 minutes. Yummy, hot methi pathrode is ready to be served 🙂
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