The story behind this is that in the last few days two of my dear friends in Suvidha Seniors Village in Bangalore, gave me some delicious Udupi Patthrode, each of them slightly different but very tasty as usual. So I also wanted to make some of my own, but no ‘Patthrode’ leaves were available. In my own garden some Gonkura leaves were available, but not enough to make the usual Gonkura Chutney or Pickles. “Why not try to make a different shaped patthrode using these leaves” is the thought that occurred to me. After all the main flavour and taste of this dish is because of the batter used to make it. So I tried this experiment and it turned out well and tasting exactly like the classical patthrode. A Mangalorean friend in Suvidha, to whom I gave the sample, called me up to say that my ‘Patthrose‘ was excellent. She didn’t even notice that a different leaves were used!
The standard Patthrode using the Colocasia leaves in an elaborate process and has many steps and more time consuming. But this Gonkura Patthrode is just made quickly and in one step!
Ingredients.
1) White rice – dosa rice or any other – ½ cup. 2) Coconut gratings or pieces – about same quantity. 3) Red chillies – 4-5. 4) Jeera – one tsp. 5) Coriander seeds – 1 ½ tsp.
6) Jaggery – about 2 tablespoons. 7) Tamarind** – a small lime sized. 8) Salt as needed. 8) Gonkura leaves washed, cleaned and dried – about one bowl.
** We add less tamarind here since Gonkura leaves have a slightly sour taste.
Ingredients: Gonkura leaves - 1 bowl, Rice , Red Chillies, Tamarind, Coconut, Jaggery, Jeera and Coriander seeds.
Method:
Rice is washed and soaked for about 1-2 hours.#
Cut the Gonkura leaves into large pieces – need not be fine, and keep it aside.
Grind all items 1 to 7 in a mixie adding little water to make a thick slightly coarse batter.
Mix the batter and the leaves and make into lime size balls.
Steam the balls for 12-15 minutes, keeping them in a stainless plate, or an idli mould set.
1) White rice – dosa rice or any other – ½ cup. 2) Coconut gratings or pieces – about same quantity. 3) Red chillies – 4-5. 4) Jeera – one tsp. 5) Coriander seeds – 1 ½ tsp.
6) Jaggery – about 2 tablespoons. 7) Tamarind** – a small lime sized. 8) Salt as needed. 8) Gonkura leaves washed, cleaned and dried – about one bowl.
** We add less tamarind here since Gonkura leaves have a slightly sour taste.
Method:
Rice is washed and soaked for about 1-2 hours.#
Cut the Gonkura leaves into large pieces – need not be fine, and keep it aside.
Grind all items 1 to 7 in a mixie adding little water to make a thick slightly coarse batter.
Mix the batter and the leaves and make into lime size balls.
Steam the balls for 12-15 minutes, keeping them in a stainless plate, or an idli mould set.
All ingredients made into a coarse opaste in a mixie & Gonkula leaves cut up into pieces.
Gonkura leaves mixed with paste, made into balls and stam cooked in am Idli Cooker.
Cooked Gonkura Patthrode Balls - serve hot.
Gonkura Patthrode balls are now ready to serve –
can be eaten as it is as a snack or with honey, or jaggery or date syrup or
only ghee.
Preparation
time 20 – 25 minutes.
Can make about 10 balls and can serve 2 -
3 persons as snack.
Special note: Even the standard
Colocasia leaves Patthrode can be made this way in the shape of balls, by
cutting the leaves into small pieces and following same steps. It is much
easier, faster and taste would be same.
Nutritional Information.
Gonkura leaves are a rich source of iron, vitamins,
folic acid, Vitamin C and anti-oxidants essential for human nutrition.
The very mention of gongura pachhadi will have any
Telugu drooling. When cooked with toor dal, it adds a certain zing to the dish and is popularly
known as gongura pappu. Apart from
curries, varieties of pickles are made with gongura. Cooking gongura with
colocasia is a popular ethnic dish in Assam. In Tamil Nadu, it is widely used
for pulichakeerai masiyal and thokku.
Gongura is an excellent source of folate and a very good source
of vitamin B6, both of which are needed to maintain low homocysteine levels.
Apart from this, it is a rich source of iron, vitamin C, anti-oxidants,
calcium, iron, zinc and vitamin A.
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