Palak Pathravodo

East or West ..wherever we amchis reside  – a love for Daalithoy & Pathravodo brings us all together ! Hunu Hunu pathravodo is what every GSB loves . ..not to say about all the various forms we eat it . We have the full detailed recipe of pathravodo  – here But people residing  outside  India find it so difficult to acquire fresh terya pann / taro leaves . they have to depend on couriers or have to taste it during their visits to India . Even in India ..many live in urban areas in flats  & so are unable to get these leaves .
So here is the solution to all that !!!! We can use  Palak / spinach leaves to make pathravodo !! I can assure you they taste almost similar to the taro leaves one . a bonus point to this  – is that we don’t have to remove the veins / seer ( lessening our work ) and its free of – ‘ Khorju ‘ – you will never complain of an irritated throat ! you can also do this with Swiss Chard  leaves !  Just take care that you get fairly large palak leaves ..now in winter – you are sure to find large leaves . So try out this … and find yourself enjoying this !

Ingredients 

• Large Palak leaves  about 30 or more
• Raw rice ( soaked for 2 hours) – 500 gms
• Coconut   small (grated) – 1
• Red chilies –  20 or more as per your taste
• Tamarind  –  lemon sized ball   or Karmbal (star fruit) –  6 big or  Bimbul / birmikarmbal- 10 nos
•  Hing – 1/2 tsp
• Turmeric powder 1 tsp.
• Salt to taste.

Method 

1. Wash the leaves thoroughly & let the water drain from them .
2. Grind  the rice, grated coconut, red chillies , karambal pieces/tamarind,   together to a not so fine , medium thick  paste . ( I had dried Bimbul / birmikarmbal – you can use that also or fresh ones too ..OR you may use dried Karmbal too )
3. Add hing, salt and turmeric powder & mix well
4. Now the batter is ready       
5. Arrange the leaves on a large plate as shown  in the pic above ! Spread the batter to evenly coat the leaves
6. Now again place the leaves over this layer.
7. Spread the batter again ..again place more leaves & once again spread the batter .
8.  Now slowly fold  a little  of the sides   inwards ..& holding them ..roll d layers  tightly to form a ‘lolo ‘ .
9. Do this carefully so that the layers don’t separate .Now carefully place the lolos in a pedavan /steamer  &steam  for at least 20 minutes .check for doneness by pricking a tooth pick !
10. Remove  and cut into slices when a little cool!! Top  liberally with coconut oil & have it piping hot!!

1. You can also keep the lolos in  aluminum foil (food grade) roll tightly to keep shape & steam them ! See the pics below !
2.  Keep the rolled leaves in the  foil & cover it completely sealing it well .
3.    Keep in a steamer  to steam . this takes less time to cook too .
4.  The steamed lolo          
5.     Cut when a little cooler !
6.  Enjoy with drizzled coconut oil !