SPINACH/PALAK PATHRODE

Pathrode is an authentic udupi dish actually made by colocasia or arbi leaves. Here is a twist by using spinach leaves. I tried Cabbage Pathrode, sameway we can make Palak Pathrode. It is delicious and  an authentic dish.

INGREDIENTS:

Raw rice - 1 cup

Coriander seeds - 2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Channa dal - 1/2 tsp

Asafeotida - pinch

Curry leaves

Grated coconut - 1/4 cup

Jaggery - a small piece

Tamarind - small lemon size

Palak - 1 bunch

Salt to taste

To Temper:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curry leaves

Jaggery - 1/8 cup or as per ur taste

Grated coconut

METHOD:

1. Soak raw rice for 2 hours or overnight.

2. Take a pan and heat oil and add red chilly, coriander seeds, fenugreek seeds, channa dal, cumin seeds, asafoetida, curry leaves and fry it.

3. Once it cools down, grind it along with rice, grated coconut, jaggery, and tamarind to a coarse paste by adding little water.

4. In a bowl add the grounded paste, chopped palak, and salt. Mix it like a thick batter.

5. Take a steamer, grease the plate with a teaspoon of oil and place the batter in each idli plate.

6. Steam this for 15 to 20 minutes. Let it cool down. 

7. Break them roughly and keep aside.

8. Heat a pan adding oil, mustard seeds, curry leaves. When the mustard seeds splutter, add urad dal and curry leaves. 

9. Saute for few seconds and then add jaggery and grated coconut.

10. Add palak pathrode pieces. Give a quick mix and switch off. Tasty palak pathrode Oggarane is ready. 

11. Serve it as snack or breakfast with Kodakkanam/Pulisery.