Pathravodo is the signature dish of Konkanis. This is a lip smacking popular healthy dish prepared using colocasia leaves (Alva Pan) or taro leaves (Therya Pan). The funny part of this dish is that if it is not prepared properly accordingly which suits you; your throat will start itching after you eat this dish.  This throat itch varies from person to person.  And  G.S.B s have mastered in the preparation of Pathravodo; which suits you and is itch free.
  • Tender Alva Pan  – 30.
  • ½  Kg.Raw rice ( soaked for 2 hours)
  • 1 small coconut grated
  • Red chilly –  20 (Ramnad)
  • A lemon size Tamarind or Carambola (star fruit) 6 big.
  • Chick pea size  Hing
  • Salt to taste.
  • Turmeric powder 1 tsp.
(Please Note that for Mangalore side Pathravodo skip Turmeric powder)


  1. Wash, clean alva pan and remove all the veins using a knife. Keep aside.
2. Grind rice, grated coconut, red chilly, karambal pieces/tamarind,  hing, salt and turmeric powder.
3. Grind the masala to a medium fine paste, to a medium thick consistency  using required water.

4. Now apply masala over the back side of each leaves, arrange it over one after another.

5. After 6 leaves or more fold the  two sides inner wards apply little masala on it and roll it length wise. Keep aside.
 6. Continue this process till you finish all the leaves (applying masala and rolling).
 7. Steam cook Pathravodo rolls ( Lolo) in a Pedavan  about an hour.
 8. Switch of the gas and open the lid and keep it opened for a while.
                   Pathravodo is ready.  Serve with Coconut oil.
Key Note
  1. Since it takes an hour to cook pathravodo add sufficient water in the pedavan/steaming vessel.
  2. If you did not get sufficient star fruit, you can compensate adding  tamarind.
  3. Take a knife and pierce through the pathrovodo to check for doneness .If the knife comes out clean , then it means the pathrovodo is ready.
  4. Leaves during monsoon are the best as they are almost itch free.

6 replies to “Pathravodo

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