Patrode
vegetarian dish in the West region of India
Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India. Initially originated in Himachal Pradesh, it travelled south with the spread of migration and cultural expansion.
Etymology
Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is called alu vadi. It is also known as rikvach in Uttar Pradesh and Bihar, patrodé in Karnataka, patrodu in Himachal Pradesh, patra in Gujarat, chembila appam in Kerala, alu vadi in Maharashtra (especially in Malvan) and Goa, Patod in Uttarakhand and saina in Fiji, and saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (patrodu).
Preparation
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). 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.
“Patrode” enters the record as vegetarian dish in the West region of India. Crown Archives preserves that source wording while asking what Patrode, vegetarian and dish can confirm, complicate or overturn.
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