Kesuvina/ Colocasia Patrode/Patra | How to Make Traditional Patra -Monsoon Coastal Delicacy

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All these while I never had the luxury of having a maid (that is only if you call sometimes having a maid brings its own difficulties). Finally from this month I have lady who comes and cleans the house watches the vessel.  So now I don’t come back home of thinking the work at home J. I feel that I have lot of time for myself.

The continuous two weeks long weekend gave a good break from office and had a good time with my little one and pampering from amma, fights with brothers what else do you need in life…I feel that is haven for me.  Amma always makes sure that when we are all at home she cooks the traditional seasonal food. So this time she prepared the authentic Patrode. This can be prepared on various ways. Here is how we prepare at home. For more information please check HERE

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Kesuvina/ ColocasiaPatrode/Patra| How to Make Traditional Patra

Preparation Time: 45 minutes (apart from the rice soaking time)
Cooking Time: 1 hr.
Shelf Time: 2-5 days if refrigerated
Difficulty Level: Medium
Served with: Curd/as is

Ingredients for the Steamed Patra

10-12 Kesu/Colocasia Leaves
1.5 cups rice
8-9 byadagi red chillies
2 tsp coriander seeds
1.5 tsp jeera/cumin seeds
Lemon sized tamarind
Salt per taste
2 tbsp. jaggery
½ tsp. turmeric powder

Cooking Utensils required

Steam cooker/Regular pressure cooker without the weight
Banana leaf fresh and

For the Patra Tadka

2 kadubus (each Patra rapped in banana leaf and steam cooked) mashed
1 cup grated coconut
1/ 4 cup grated jaggery
2tbsp. oil
2 red chillies
1.5 tsp mustard seeds
2 strands of curry leaves
1 tsp urad dal


For the Steamed Patrode

Wash and chop the Patra leaves and set aside. Soak the rice for about 4-6 hrs. And then add all the ingredients under the “Ingredients for the Steamed Patra” and grind into a coarse paste as shown in picture 2. Keep it aside.

Meanwhile take the banana leaf and hold it in the gas flame so that it doesn’t tear and becomes flexible to fold and hold the dish. Add the chopped Kesu/Colocasia leaves to the grinded batter mix well.

Take one piece of the banana leaf and put 1.5 ladles of the batter and fold it as shown in the picture 2. Once all are done then put it for steam cook which almost takes 45-1 hour in low flame.

For the Seasoned Patrode

Mash or make pieces of the steamed Patrode and keep aside. Grate coconut and mix with the grated jaggery and keep aside.

Heat oil in a kadai and add all the ingredients except the above mixture and the curry leaves. Once the mustard starts spluttering add the curry leaves and the mixed Patra mix and heat until its warm.

Serve hot for breakfast/lunch /dinner.

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