Recipe of Homemade Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pathrade colocasia rolls in coconut gravy with mutton chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have pathrade colocasia rolls in coconut gravy with mutton chicken using 26 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:

1. Get 20 colocasia / Arvi/ Taro leaves
2. Prepare 1 cup boiled rice (mota chaval)
3. Take 1/4 cup raw rice
4. Get 2 tbsp. green gram
5. Prepare 3 long dried red chillies
6. Prepare 1 tsp cumin seeds
7. Prepare 2 tsp Tamarind
8. Get To taste Salt
9. Take as needed Few banana or almond or uppalige leaves to wrap
10. Take Ingredients for the gravy
11. Take 1 1/2 cup grated coconut (juicy top layer)
12. Prepare 2 cups coconut milk
13. Get 5 short dried red chillies
14. Take 3 long dried red chillies
15. Take 2 tbsp coriander seeds
16. Make ready 1 tsp cumin seeds
17. Take 1/4 tsp fenugreek seeds
18. Prepare 1/4 tsp turmeric powder
19. Make ready 1 inch Cinnamon stick
20. Prepare 5 cloves
21. Take 5-6 garlic cloves
22. Get 3 medium onions
23. Take 2 tbsp Ghee
24. Make ready 2 tsp Tamarind
25. Prepare to taste Salt
26. Prepare 250 gm Pre cooked mutton/ chicken

Instructions to make Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken:

1. Wash boiled rice (mota chaval), raw rice and green gram 3 to 4 times and then soak in water for about 4-6 hours. Later strain water and grind into a smooth batter adding little water and chillies, cumin and tamarind. Batter should be in thick consistency.
2. Pat clean colocasia leaves and shred them into thin strips. Add the leaves into the rice batter. Add salt as per taste. Mix well.
3. Take clean banana leaves or almond tree leaves or local uppalige leaves and spread enough rice-leaves mixture in the center and make rolls. Fold the leaves like pockets. Place these rolls in a steaming pot with boiling water.
4. Steam for about 30 to 45 minutes. Insert a tooth pick and check. If it comes out clean the pathrode is cooked. Set aside.
5. Heat a pan. Dry roast coconut, chillies, coriander, cumin,fenugreek, cinnamon, cloves and garlic along with one sliced onion until translucent. Allow to cool.
6. Grind the roasted ingredients adding tamarind and turmeric powder into a smooth paste, adding enough water.
7. In a earthen pot/ thick bottomed vessel transfer the masala paste. Add enough water to get running consistency. Add one sliced onion and salt as per taste. Bring this to a boil. Add pre cooked mutton or chicken
8. Open the colocasia rolls and slice into 1 inch thickness slices. Add the slices into boiling gravy. Bring to a good boil. Finally add 2 cups coconut milk. Keep stirring to avoid curdling of milk. Reduce the flame and bring the gravy into a small boil.
9. Heat a seasoning pan with Ghee. Add one sliced onion and brown it. Pour this hot seasoning over the gravy. Cover and keep for 2 hours before serving to absorb all the flavours.

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