Rava Patrode

Patrode is famous yemmy spicy dish From Dakshina Kannada. Mixed spice with coconut and ground together to a paste consistency and apply this paste on Kesu leaves. (Colocasia leaves) and steam. I used Rava or Samolina instead of rice and prepared this Patorde. Rava Patrode can be eaten for breakfast, evening snack or for dinner too.

Things needed

Kesu leaves: 15 -20

Kesu leaves: 15 to 20

Rava: 3 Cups (medium size)

Coriander seeds: 3 Table spoons

Jeera: 1 Table spoon

Tamarind;  a lemon size

Red chilly : 8 to 10

Ingh: a pinch

Salt: to taste

Turmeric Powder: a pince

Jaggery: 3 to 4 Table spoons

Coconut: 3 Table spoons

Method

1.Wash all the kesu leaves and let the water dry from the leaves. Remove the hard stem.

slightly, on the back side of the leaves using the knife. (do not damage the leaf). 

2. Grind coconut, coriander seeds, jeera, red chilly, tamarind, turmeric and ingh together till paste.

3. Add jaggery and salt to the ground paste and mix it well.

4. Now add Rava to the ground paste and mix it nicely and keep it aside for 10 minutes.

5. Now take a handful of prepared dough and a leaf and apply the dough on the back side of the leaf. Keep another leaf and apply again dough on that too. 

6. Cover the both side of the edges of dough applied leaves and make a roll. 

7. Repeat the same with the rest of the leaves. 

8. Now arrange these rolls in a idly steamer or pressure cooker and steam for 20 to 25 minutes.

9.Serve these Rava patrode with butter or coconut oil with a jaggery on the side.

Note: 

The consistency of the rava spice dough should be like idly dough. You can increase or decrease jaggery according to your taste. Cook on medium heat. Poke a spoon or knife to find out whether the dish is cooked. The dough will not stick to the spoon edge if the dish is cooked properly. 

Serves: 2 to 3.

Ready to eat Rava Patrode

Applying the Dough to the leaves 

Sorekai Junuka (Bottle Gourd -Besan Curry)

Sorekai (Bottle Gourd) junuka or curry is a side dish and we can have it with chapatis, poori, roti or even dosas. It is prepared with sorekai and a spoon of besan (channa powder) and tomatoes.

Ingredients:
Sorekai : 2 Cups(grated)
Tomaties : 2 to 3 (small size)
Green chilly : 2 to 3
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons.
Ginger: an inch
Besan: 2 Tea spoons.
Red chilly powder : 1/2 Tea spoon
Turmeric Powder: a pinch
Jeera or Cumin Seeds: 1/4 Tea spoon
Methi seeds: 3 to 4 seeds
Oil: 1 Table spoon

Method:
1. Wash and grate Sorekai(bottle gourd). Grate ginger and keep all the ingredients aside.
2  Cut coriander leaves,  curry leaves, tomatoes and green chilly.
3: Mix  besan ( channadal powder)  with 1 glass of water and keep it aside.
4 Now keep a big pan on the fire. Put oil and heat. Put jeera to the hot oil and fry for 5 seconds. Add curry leaves and green chilly to it.
5. Now add grated Sorekai (bottle gourd) to the oil. Fry for 2 minutes.
6. Now add the besan mixture ( already mixed besan -water mixture) and stir nicely so that it mixes well with sorekai.
7. Add little red chilly (1/4 to 1/2 spoon) and turmeric powder and mix it well.
8. Cook for 2 minutes. Stir in between so that it does not burn. Cook on low flame.
9. Shift the ready curry to a serving dish, when it thickens and starts leaving the pan.
10. Now add coriander leaves on the top.

Note: Must cook this dish on the low flame. You can add one more spoon of oil if you wish. You can also add cut onions while frying. But the taste differ. Fry grated sorekai nicely till the raw smell disappear to get the better taste. No need to add any garam masala to the curry.
Serves: 3 
Time : 10 Minutes.