Saturday, July 5, 2014

Menthe Pathrode | Methi Pathrode

Yum



I never knew gardening could be so much fun. My heart swells with pride every time a seed I sowed, breaks the mud barrier and rises up to face the earth. Those two little green leaves soaking in the sunlight, fill me with hope and love. Some of the easiest things to grow have never worked with me - tomatoes & chillies. For some reason these just refuse to bear fruit in my garden no matter what I do or how much nutrition I give them :( But there are some others which ask for nothing and just give give and give. Spinach is one of them and the other is Fenugreek or Methi or Menthe. I had my own fresh bunch of methi leaves, so I decided to make something special.









I love Pathrode. Traditionally, pathrode is made by rubbing a paste of rice, lentils, coconut and spices onto 
Colocasia leaves/ Kesavina ele, rolling and steaming them. Colocasia leaves are a little difficult to find in Bangalore, they are more common along the Konkan coast of India. In their absence, Methi makes for a good substitute. Here instead of rubbing the leaves with the spice paste, the leaves are chopped and added to the paste and steamed wrapped in banana leaves. If you cannot get banana leaf, do not worry, you can just just steam them in greased bowls.


Clockwise L-R: Ground rice, Spice paste, Steamed pathrode, Pathrode to be steamed


Once they are cooked and cooled, crumble them and stir fry with a tempering of mustard and curry leaves. And don't forget to garnish with desiccated fresh coconut.





Menthe Pathrode | Methi Pathrode



A traditional Mangalore snack made by steaming rice and fenugreek/methi leaves together with a spice paste

Recipe Type:  Snacks / Appetizer
Cuisine:          South Indian / Mangalorean
Prep Time:     8 Hours (Includes soaking of rice)
Cook time:     90 minutes
Yield:              3-4 Servings

Ingredients:

1/2 cup White Rice
1/2 cup Red Rice
2 cups chopped or 1 bunch Methi
2-3 Tbsp Coriander seeds
1 tsp Tamarind paste
3-4 dry Red Chillies (I used 3 red chillies and added 1/2 tsp of chilli powder)
1/2 tsp Jaggery (You can use sugar instead)
1/2 Tbsp Urad dal
2-3 cloves Garlic
4 Tbsp dessicated Coconut
2-3 Tbsp Water
3 tsp Oil
8-10 Curry leaves
1/2 tsp Mustard seeds
Salt

Method:


  • Soak rice overnight.
  • Drain out all the water and grind it. It should not be fine, it should remain coarse. It will attain a sticky consistency.
  • Dry roast the urad dal and coriander seeds until they are slightly brown.
  • Add 1 tsp of oil and fry the red chillies until they are crisp.
  • Allow them to cool and then grind into a powder along with the coriander seeds and urad dal.
  • Add the coconut, jaggery, garlic and tamarind and grind into a paste along with 1-2 tbsp of water.
  • Add this masala to the rice and mix well. Preferably just mix in the mixer.
  • Add salt.
  • Add the chopped methi leaves and mix well.
  • You now need to steam this.
  • If using a cooker or an idli steamer, allow it to heat up and produce steam before placing the pathrode in it.
  • It is better to steam it wrapped in banana leaves, but if you don't have it steam in bowls. Grease the bowls before you spoon in the pathrode.
  • Steam on medium flame for 18-20 mins until it is cooked. Depending on the size of the parcels or the bowl, you may need more or less time. If using banana leaf, the change in colour is a good indication that it is cooked.
  • Allow it to cool and then crumble it using your fingers.
  • Heat the remaining oil in a pan. Add the mustard seeds once the oil is hot.
  • After they splutter, add the curry leaves and pour this tempering into the crumbled pathrode.
  • Add dessicated fresh coconut and mix well.
  • Serve hot as a snack/ appetizer.

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