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]
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.
^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.
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...
patra. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode. As in Maharashtra, the leaves are eaten...
(dumpling) – a type of steamed bun in Tibetan cuisine with or without filling Patrode Siomay – an Indonesian steamed fish dumpling with vegetables served in...
variety of taro is extensively used on the western coast of India to make patrode, patrade, or patrada (lit. "leaf-pancake") a dish with gram flour, tamarind...
is the traditional food served in marriages or other functions. Siddu, Patrode, Cheele,Tudkiya Bhath and Babru are the authentic snack dishes of the state...
Mangalore bajji or Golibaje Menaskai (especially made of Amtekai or ambade) Patrode (colacasia leaves dipped in batter and steamed cooked) Putnis Pelakai appa...
vegetables, coconut and spices Ginna: A traditional sweet made by milk etc.. Patrode: A dish made of colocasia leaves Jackfruit plays an important role in Havyaka...
made from steamed fish topped with chutney and wrapped in a banana leaf Patrode, vegetarian dish from Gujarat, India made from colocasia leave stuffed...
cooked in a conical shaped container constructed using jackfruit leaves. Patrode : a special dish prepared by steaming stuffed colocasia leaves. Neer Dose:...
based), Val val, Avnas ambe sasam, Kadgi chakko, Paagila podi, Malpuri, Patrode and Chane gashi. Mangalore bajji, also known as Golibaje, is a popular...
Well-known Mangalorean dishes include kori rotti, neer dosa, pundi (rice ball), patrode, golibaje and Mangalore buns. Mangalorean cuisine is also known for fish...
strong pair of arms requisitioned to do the final mixing and stirring. Patrode or Pathrade, a dish of colocasia leaves stuffed with rice, dal, jaggery...
Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadabu, and Patrode. The Kube Sukkhe, a clam dish of Mangalorean Protestants is also very popular...
coconut milk (ros), is a traditional curry served during the Ros ceremony. Patrode, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and...
Chicken Ghee Roast, Chicken Sukka, Boothai Gasi, Kadabu, Masala Dosa and Patrode. The Konkani community has its specialities that include Daali thoy, beebe-upkari...
coconut milk (ros), is a traditional curry served during the Ros ceremony. Patrode, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and...