Recipe: Delicious Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken.

You can cook Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken using 26 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken

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

Pathrade Colocasia Rolls in coconut gravy with Mutton Chicken step by step

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..