Patrode
 Patrode | |
| Place of origin | India |
|---|---|
| Main ingredients | Gram flour,colocasialeaves |
| Variations | Patrode |
| Similar dishes | Saheena |
Patrode/Patrodo/Patra/Patroduis originally a vegetarian dish from India. It is also known asRikvachinHimachal Pradesh,Uttar Pradesh,andBihar,PatrodéinKarnataka,PatrainGujarat,Chembila AppaminKerala,Alu VadiinMaharashtra(especially inMalvan) andGoa,PatroduinHimachal Pradesh,SainainFiji,andSaheenainTrinidad and Tobago.It is a primary cuisine for theKonkani-speakingGaud Saraswat Brahmincommunity (Patrodu). It is made fromcolocasialeaves (chevuin Tulu, taro,kesuveorarbi) stuffed with gram or rice flour and flavourings such as spices,tamarind,andjaggery(raw sugar).[1][2]
Patra inSanskritand its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is also calledAlu Vadi.[3]
In July 2021, it was identified as one of thetraditional food recipesfrom the AYUSH system of medicine by theUnion Ministry of AYUSH.[4]According to the Ministry of AYUSH, iron-rich colocasia leaves help to improve hemoglobin levels. The leaves contain phenols, tannins, flavonoids, glycosides, and sterols, which help in reducing chronic inflammation such as rheumatoid arthritis. The leaves have significant amounts of vitamin C and beta-carotene.[5]
Care must be taken during preparation to ensure that the leaves are adequately cooked.Colocasia esculentais a member of theAraceaegroup of plants (includingcaladium,philodendron,anthurium,alocasia,peace lily,etc.), which are all known to contain irritatingcalcium oxalate crystals.Only through proper duration of steaming/cooking are they palatable. Mild side effects are described as feeling similar to “swallowing sand” or having “a mouthful of glass”, sensations which can be accompanied by nausea, side aches and potential kidney stone formation, in the worst-case scenarios.[6]Many other plants with thick, glossy foliage contain these same oxalate crystals as a natural defense against animals, albeit in varying concentrations, such asSwiss chard,and there are no issues for the consumer. The vast majority of people do not suffer from any issues, as most chefs prepare the taro leaves correctly.
Origin
[edit]Patrode is a unique dish originally made from colocasia leaves in the coastal regions ofKarnataka,Maharashtra,KeralaandTamil NaduwhereTaroor "Colocasia esculenta" is thought to be native plant of Southern India.[7][8]Over time this dish has been adopted by various states in India.[9]
See also
[edit]References
[edit]- ^Karen Anand (1994).The Penguin food lover's guide to India & Nepal.Penguin. p. 45.Retrieved23 August2012.
- ^"Patra Recipe".The Times of India.24 November 2020.Retrieved9 December2020.
- ^"Saina Fiji Style/Patra Recipe".14 May 2018.Retrieved21 March2022.
- ^"Patrode identified as 'traditional food recipe from AYUSH system of medicine".The Hindu.29 June 2021.Retrieved2 July2021.
- ^"Colocasia leaf rolls enlisted in AYUSH ministry's 'traditional food recipes'".Hindustan Times. 2 July 2021.Retrieved3 July2021.
- ^Singh, P.; Enders, F. T.; Vaughan, L. E.; Bergstralh, E. J.; Knoedler, J. J.; Krambeck, A. E.; Lieske, J. C.; Rule, A. D. (2015).""Stone Composition Among First-Time Symptomatic Kidney Stone Formers in the Community". Mayo Clinic Proceedings. 90 (10): 1356–1365 ".Mayo Clinic Proceedings.90(10): 1356–1365.doi:10.1016/j.mayocp.2015.07.016.PMC4593754.PMID26349951.
- ^"Pathrode recipe | Mangalore style patrode recipe".Karnataka Tourism.Retrieved16 October2023.
- ^Harsha."Patrode rules coastal cuisine".Deccan Herald.Retrieved16 October2023.
- ^Harsha."Patrode rules coastal cuisine".Deccan Herald.Retrieved26 April2024.
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