Summary
Patrode/Patrodo/Patra/Patrodu is originally a vegetarian dish from India. It is also known as Rikvach in Himachal Pradesh, Uttar Pradesh, and Bihar, Patrodé in Karnataka, Patra in Gujarat, Chembila Appam in Kerala, Alu Vadi in Maharashtra (especially in Malvan) and Goa, Patrodu in Himachal Pradesh, Saina in Fiji, and Saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (Patrodu). It is made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).[1][2]
 Patrode | |
| Place of origin | India |
|---|---|
| Main ingredients | Gram flour, colocasia leaves |
| Variations | Patrode |
| Similar dishes | Saheena |
| |
Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is also called Alu Vadi.[3]
In July 2021, it was identified as one of the traditional food recipes from the AYUSH system of medicine by the Union 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 esculenta is a member of the Araceae group of plants (including caladium, philodendron, anthurium, alocasia, peace lily, etc.), which are all known to contain irritating calcium 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 as Swiss 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 originally a unique Himachal dish made from colocasia leaves.[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. Retrieved 23 August 2012.
- ^ "Patra Recipe". The Times of India. 24 November 2020. Retrieved 9 December 2020.
- ^ "Saina Fiji Style/Patra Recipe". 14 May 2018. Retrieved 21 March 2022.
- ^ "Patrode identified as 'traditional food recipe from AYUSH system of medicine". The Hindu. 29 June 2021. Retrieved 2 July 2021.
- ^ "Colocasia leaf rolls enlisted in AYUSH ministry's 'traditional food recipes'". Hindustan Times. 2 July 2021. Retrieved 3 July 2021.
- ^ 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. PMC 4593754. PMID 26349951.
- ^ "Pathrode recipe | Mangalore style patrode recipe". Karnataka Tourism. Retrieved 16 October 2023.
- ^ Harsha. "Patrode rules coastal cuisine". Deccan Herald. Retrieved 16 October 2023.
- ^ "Patrode | What are Patrode? Himachali Cuisine | Read more". Retrieved 16 October 2023.
