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Saturday, September 4, 2010

Menthe Soppu Pathrode

1.5 cups White Rice
2.5 - 3 cups chopped Fenugreek leaves / Menthe soppu
6 - 7 Red Chillies
Large grape sized Tamarind
Small lemon sized Jaggary
1 tsp Black Gram seeds
1 tsp Coriander seeds
1/4 - 1/3 cup grated Coconut
1/4 tsp Turmeric powder

Soak white rice in water for about 5-6 hrs. Soak black gram seeds separately in water for about 5-6 hrs. Wash the soaked ingredients 2-3 times and keep them aside.
Put soaked black gram seeds, red chillies, coriander seeds, tamarind, turmeric powder, jaggary in a mixer. Grind them together for about 2 mins by adding sufficient amount of water. Add soaked rice and grind them coarsely by adding little amount of water if required. Add grated coconut and grind them together for about 1 min. Consistency of the batter should be like that of Idli batter.

Clean and wash the fenugreek leaves and chop them into small pieces as shown in the picture below.

Put chopped fenugreek leaves, rice batter together and mix well. Put 1 tsp oil in a pressure cooker container and spread it properly. Put the prepared pathrode batter in the container as shown in the picture below.

Cover one plate, steam cook for about 10 mins in high flame and another 35-40 mins in medium/low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Instead of pressure cooker a traditional steamer and banana leaves can also be used(Please refer the recipe of Pathrode). Switch off the flame and allow it to cool for about 15 mins.

You can preapre Pathrode Khara OggaranePathrode Sihi Oggarane and Roasted Pathrode from this.

1 comment:

Anonymous said...

You are just awesome! I am really inspired by your cooking..