Patrode Masala with Mullangi Raita

Radish Raita

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens.
A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat.
The steam cooked rolls are then taken out & cut into slices.
Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:
If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...
4 patra rolls ( c hop it into chunks)
4 dried red chillies
1/2 cup grated coconut
1/2 tsp turmeric
lime juice 1 tsp
seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut..
Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;
1 medium sized radish--peel it and grated it..
1/2 cup fresh grated coconut
1 cup fresh yogurt-- beat it smoothly.
salt
seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Patrode Masala/ Patra fry

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens. A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat. The steam cooked rolls are then taken out & cut into slices. Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:

If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...

4 patra rolls ( c hop it into chunks)

4 dried red chillies

1/2 cup grated coconu

1/2 tsp turmeric

lime juice

1 tsp seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut.. Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;

1 medium sized radish--peel it and grated it

1/2 cup fresh grated coconut

1 cup fresh yogurt-- beat it smoothly

salt

seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Mango Delicacies...Instant Pickle/Mango Dal

Mango... the king of fruits is true indeed. This versatile fruit is extremely rich in Vitamin A & C and a good source of potassium.
Mango can be consumed both in green and ripe forms. We all know about mangoes and most of us love them.. Without doubt, I eagerly wait for every summer for this delicious fruit. In Karnataka mango uses are varied whether its Mango chutney, mango tokku, mango gojju, mango chitranna, mango pickle every variety is filled with lip smacking flavour...
I thought I will welcome the Spring with 2 of my favourite Mango delicacies...the instant tasty mango pickle & my mom's extremely delicious mango dal....Here they are

Instant Mango Pickle....
You need:

1 big raw green sour mango
1.5tbsp red chillie powder
1.5 tbsp salt
1/2 tsp turmeric
1tbsp fenugreek powder
To season: 2tbsp oil, hing 1/4 tsp, mustard seeds 1tsp....

To Make: deskin the mango and chop it into small pieces. In a bowl mix all the powders with a tsp of oil till it resembles a paste.. To this add all the mango pieces and mix well till they r coated nicely. Leave this aside for 10mins. The salt brings out the water in the mango making the mixture nice & tasty.
Now heat oil and add the hing and mustard and mix the mango coated mixture to this... eat it to your hearts content....
This is best eaten with curd rice or chapati or for that matter with anything.....

Yummy Mango dal/Mango tovve/Mango pappu
You need:
1 big raw green sour mango (chopped into big chunks and dont throw away the seed)
1 cup tuar dal
turmeric 1tsp
6dried red chillies ( dry roast it and powder)
salt to taste
Seasoning: ghee/oil, curry leaves, hing 1/4tsp, mustard seeds 1tsp

To make:

Boil the mango chunks along with the seed separately in 2cups of water till soft adding turmeric.
Boil tuar dal separately.
In a pan, mix both dal and mango chunks well. Add salt and bring it to a boil again. To this add the dry roasted chillie powder and season it with mustard, curry leaves and hing...
Enjoy this with rice and a dollop of ghee...