Have you ever eaten a hot pathrodo right out of the steamer with coconut oil? If you have, you can certainly imagine the diving feeling after eating this amazing delicacy. While growing up, this masterpiece at home quite often as chemibila a.k.a colocasia leaves were abundantly available. Though the preparation took a lot of time and patience of the cook, this dish brought together the entire family over a cup of kattan chaya, breakfast or dinner. The times have changed and modern Konkani households prefer buying nostalgic Pathrodo from signature Konkani eateries.
Till we stumbled upon a recent twitter post and comments and debate that ensued, we used to think that Pathrodo is copyrighted food of Konkanis. But, we were so WRONG. A twitteratti claimed that Pathrodo is “A traditional Mangalorean Cuisine masterpiece made with Colocasia leaves and spiced batter” and oh boy!!, did it stir a debate!! Have a look!!.
PATHRODE – A traditional Mangalorean Cuisine masterpiece made with Colocasia leaves and spiced batter.
— Visit Udupi (@VisitUdupi) January 5, 2023
📷 IG: Cookilicious pic.twitter.com/S3GfPizk76
Pathrodo has many names in different parts of India, for Gujaratis it is Patra, for Maharashtrians it is Aluvadi (Aloo vadi), for Biharis it is Rikwach, for Himachalis it is Patrode etc.
Yummy Pathrodo’s right! Are you eager to sample Pathrodo? Stay tuned, as we will soon be sharing various Pathrodo recipes. Until then, share your Pathrodo stories with us.
