Patrade Panna Muddo (Steamed Greens)

Pathrode Panna Muddo
Some of you might have heard about a popular Konkani delicacy, Pathrado or Pathrode - a savory roll made of Colocasia leaves.  These savory rolls are called as Alu Wadi in Marathi and Patra in Gujarati.
Other names for Colocasia root are Arum, Taro Root, Arvi, Arbi.  In Konkani, these leaves are called as Alu Pan or Patrade Pan.  As Colocasia leaves are not available here, I use Collard Greens for making Patrado. 
Now if you are wondering what is Patrade Panna Muddo?  It is a savory steamed cake made of leafy greens with a coconut flavor.

Collard Greens - a bunch 
Shredded Coconut (fresh or frozen) - about 1/2 cup
Rice - 1/2 cup
Dry Red Chillies - 4
Asafoetida/Hing - 1 tsp
Tamarind Paste - 1/2 tsp
Onion - 1 small
Coconut Oil
Collard Greens

How to cook Konkani Patrade Panna Muddo:
  • Soak rice for about 4 - 5 hrs.  Wash soaked rice well. 
  • Pat the washed leaves dry.  Finely chop the leaves and medium chop the onions.  Discard the thick midrib of the leaves.
  • Roast red chillies with little oil until chillies slightly darken and turn crisp.
  • Grind soaked rice, grated coconut, roasted chillies, asafoetida, tamarind, salt to a slightly coarse paste.
  • Mix onions, chopped leaves and the ground paste in a mixing bowl.
Patrade Panna Muddo
  • Grease a vessel with coconut oil or ghee.  Pour the mixture and steam it in a pressure cooker or an idli cooker for 15 - 20 minutes.  In case you are using a pressure cooker, remove the whistle/weight while steaming.
  • Loosen the edges with a blunt knife.  Invert the vessel on a plate and lightly tap the vessel.  Serve Patrade Pana Muddo with ghee (clarified butter) or coconut oil.