Pathrade with Alwache Kolay and Talkulo [Cassia Tora]

Through the concept of LOST RECIPES, we are re-living the pages of history. In our quest to unearth the once-popular recipes we have found this gem. This is another of those dishes which live in memories. Very nutritious and the taste brings an earthiness to the soul. Very rarely seen people make these.

These are a few treasures we at Deliciously URS plan to bring forth and hope to do it well.

Talkulo [Cassia tora] is a monsoon wild leafy vegetable abundantly grown on roadside during the mirg [the period before monsoon] arrives. This vegetable is being consumed by all Goans and Mangloreans as it has healthy and medicinal properties. The edible part of this plant is the fresh tender shoots. It’s plucked the same way tea leaves are plucked.

With clearing off of so many barren lands or burning off weeds on open grounds; Talkulo is rare. Hence its made it to my lost recipes list. The dish is called Pathrade (pronounced pathra-day) also spelled as ‘Pathrode’. It is a steamed and mildly spicy dish made from rice, Alwache Kolay (Colocasia Leaves) and Talkulechi Bhaji.

Pathrade

Ingredients:
4 cups boiled rice soaked
1 bunch (6 big leaves) of black stem Alwache Kolay
1 bunch of Talkulo leaves
1 onion
3 dry red chillies
2 tbs urad dal soaked
Salt to taste

For the gravy (Roast & grind to paste)

5 dry red chillies
½ tsp. turmeric
1 ½ tsp. coriander seeds
1 tbsp. urad dal
1 tbsp. tur dal
1 tsp. mustard seeds
1 onion
5 garlic flakes
1 coconut
1 tbsp. poppy seeds
Small ball tamarind (don’t roast)

Method:

Grind the rice and urad dal and red chillies to a thick paste.
Remove the stem and wash the talkulo leaves and Alwache leaves.
Chop fine and mix with the rice paste.
Add the salt and steam (just like Idli) for 30 mins / until cooked. Cool and cut into 1 inch squares.
This is called Pathrade. Can be marinated like fish and fried too.

Gravy Method: