Pathrode is a favorite dish of people from Malnad and Coastal Karnataka region. It has now gained popularity outside Malnad & Coastal areas as well. It is made from Colocasia leaves or┬álocally known as Kesu. Selecting the right kind of kesu is a must else you might end up having a irritation in your throat. I have used Kesu from my mom’s garden. Since it was home grown I was sure that its good.

The recipe I share today is passed down from my grandma. She is an expert cook. She prepares 6 varieties of Pathrode – Baked, Seasoned, roasted, like dosa, like idly, as ‘gassi’. Of all the varieties, my favorite is the roasted version and that I what I present to you today. The others will follow shortly.


1.5 cup rice (Washed and Soaked overnight)
7-8 red chillies (byadige variety)
3/4 cup grated coconut
1/4 cup jaggery (alter the measurement as per taste)
lemon sized tamrind
2 tsp jeera or cumin
1 tbsp coriander seeds or dhaniya
A big pinch of hing or asafoetida
A handful of curry leaves
Salt to taste
Butter.. more the better
Last but not the least…. 15 – 20 Colocasia leaves

If you got all the ingredients then proceed…
Grind all the ingredients with limited water to get a thick batter.


Clean the colocasia leaves by wiping it with a damp cloth.

Arrange the colocasia leaves upside down as shown in the picture. A large colocasia leaf is placed to collect any of the batter that spills over. Spread the batter on the leaves.


Place the next layer of leaves over the batter. In case, you have a large leaf it forms a layer on its own else you can use more than one small leaves to form a layer. Repeat till you have 3-4 layers of leaves.


Now bring in the sides by folding it. Spread the batter over it, to keep it in place. Tightly roll the leaves. If you have leaves left, use it to make more rolls.


Place a roll horizontally and cut vertically to get round-lets. Heat the kadai. Put in a tablespoon of butter. Spread it all over the kadai so it forms a oily layer. Now, place the roundlets one beside another. Take care not to over crowd or place one on top of another. Place some butter on top of each roundlet and cover the kadai with a lid.


After about 10 mins, check if the lower end is roasted. If yes, turn over and this time don’t close the lid. Let the other side roast. Once done, eat it hot with a dollop of butter and enjoy!!!





Here one more recipe that I have learnt from my granny. This was my grandpa’s favorite. Every time I prepare this dish it brings back old memories. On rainy days, my granny would prepare this and serve them piping hot. I remember sitting with grandpa in the veranda of his house and relishing the dish together. How I miss him… and those times!

This savory dish desends from Malenadu. It is a combination of raw banana, rice and spices. Although it is fried dish. The oil it absorbs is minimal. Whatever be the amount of oil it absorbs, I urge you to try this dish atleast once in your kitchen and I’m very sure you’ll fall in love it.

1 Raw banana (kalyan variety or the one generally used for cooking), peeled and chopped
1 cup Rice (The thicker variety, which is used for dosa), soaked in water for an hour
5-6 Red chillies
A few curry leaves
A big pinch of Hing/Asafoetida
A small ball of tamrind or 1/2 tbsp of tamrind paste
Salt to taste
Oil for frying

Now… Get into action…
In a pan, add the chopped raw banana. Add water sufficient enough for the banana to cook. Place the pan on heat and cook it closed till bananas are soft.

Grind the soaked rice, banana and the rest of the ingredients into a thick smooth batter. Add minimal water while grinding. Transfer the contents into a bowl.

Heat oil in a kadai. Once it is heated, turn it low flame. If you are an expert at cooking, drop the batter into the oil to form small round dumplings and skip reading the next few lines. New to the kitchen? Read on. Take a small quantity of the batter with your middle three fingers and drop into the oil by holding it vertically above the oil and pushing it with your thumb.
Fry till it turns crispy and light golden in color or two shades darker than batter. Remove it from the oil and drop it on a colander laden with tissue. The purpose of tissue is solely to absorb the excess oil.
Huli-yere-appa is now ready! Enjoy it!

This is a perfect monsoon dish! This dish is best enjoyed with cup of tea or coffee and with heavy downpour outside!

Mavinakai gojju

This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.

2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing

Let’s get into action
First cut the mango as shown in the picture below.

You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.

Close the lid and allow it to cook till soft. After 5-7 min, turn the mangoes and cook for few more mins. Add more water if required.

Once done, transfer the mango pieces into a bowl. Allow it to cool. If there is any water left in the pan, preserve it for later use.

After the mangoes cool, squeeze the mangoes to separate the pulp from the skin. Add in preserved water to help the squeezing process. Now, add salt to taste.

Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.

Take a small pan. Heat coconut oil. Add the mustard seeds. Once they crackle, add the green chillies and fry till they turn light brown. Then, add curry leaves and hing. Fry for a few seconds.

Take it off the heat and transfer the contents to the mango pulp.

Mix it well and it is done!!
Enjoy this gojju with rice and a little coconut oil. I’m sure you can’t stop at one serving!

Seemebadhnekai sasve

Seemebadhnekai is also called as chayote and cho cho. Today I present yet another dish from the malnad and south canara region.
Sasve means mustard. Since the flavor of these seeds are dominant in the dish it probably borrows the name.

1 medium sized chayote, chopped
1 tsp mustard seeds
1 tsp oil
1/4 cup curds
1 tbsp chopped coriander leaves.
Salt to taste
For sasve paste
1 tsp mustard seeds
1 green chilli
4 tbsp grated coconut

How to go about…
Heat oil in a pan. Add mustard seeds. Once the mustard crackles, add the chopped chayote. Cook the chayote with the lid closed. Chayote cooks really fast especially if its tender.


Grind coconut, green chilli and mustard with little water to make a smooth paste.


Add the paste to the cooked chayote.


Next, add the curds. Mix it well.


Garnish it with coriander leaves. Enjoy your sasve with rice or as a salad.