I never really appreciated these flavourful and lightly spiced nutrient packed, steamed rice cakes in my younger days. Now that I live across the seas with thousands of miles that seperate me from my dear mum who used to painstakingly prepare these rice cakes from scratch and serve them drenched in a delicious coconut curry of chicken/ mutton or prawns, makes this dish all the more desirable.
On my last trip home I was determined to learn how to make mums special Pothrade’s and Curry. Mum hunted about for these Allu leaves which are really hard to come by, and then finally managed to get a few leaves through our friendly neighbour. I watched as mum ground the batter for these cakes, then added the cleaned shredded Allu/ Collocassia leaves to it, shaped the batter in banana leaves, and then steamed them in traditional steamer called thondoor till done.
As a tip make a bigger batch of these cakes when you have the day off… bung the extra pieces in a freezer bag and then forget about them in your freezer. On a rainy day when those cravings strike …you simply let them defrost drop them into your favourite Pathrode coconut curry and watch the flavours come alive!!
Allu /Collocassia leaves :15 (or substitiute with palak leaves, methi/ fenugreek leaves/ drumstick leaves/ tender cabbage leaves)
Boiled rice: 3/4 kg
Kashmiri/ Bedgi red chillies: 8-9
Cummin seeds: 1.5 tsps
Coriander seeds: 1 tbsp
Turmeric powder: 1/2 tsp
Salt to taste.
For a delicious Pothrade Curry Recipe go here
Have a lovely weekend…..