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

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We hope you got benefit from reading it, now let’s go back to pathrade colocasia rolls in coconut gravy with mutton chicken recipe. You can have pathrade colocasia rolls in coconut gravy with mutton chicken using 26 ingredients and 9 steps. Here is how you achieve that.

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

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