We have prepared Pathrado numerous times before and everytime it tasted good, but this time it was excellent:) Probably the trick was changing one of the ingredients. Here's our recipe for authentic Konkani pathrado.
1. A bunch of fresh Taro leaves (typically 10-12 for 2 rolls)
2. 3/4 cup whole moong
3. 1/4 cup sona masoori rice
4. 20-25 roasted red chillies (Bedgi)
5. 2.5 cups fresh/frozen grated coconut
6. 1 tsp tamarind concentrate
7. 1/2 tsp asafoetida powder (hing)
8. Salt to taste.
1. Soak the whole moong and rice together in water for around 4-5 hours.
2. Clean the taro leaves slowly and carefully in cold water, taking care to see that they do not get torn. Chop off the stalks.
3. Grind the whole moong, rice, roasted red chillies, fresh grated coconut, tamarind concentrate and asafoetida powder into a coarse paste. Add salt to taste.
4. Once the paste is ready, assemble the taro leaves in order of their size from biggest to smallest.
5. Take the biggest leaf first and apply the paste on the reverse side of the leaf.
6. Now take the second biggest leaf, keep it on top of the first leaf (top down bottom up) and apply paste on the reverse side.
7. Repeat steps 5 & 6 for around 6-7 leaves, each time keeping the smaller leaf on top of the existing pile and applying the paste on the reverse side.
8. Once you have finished applying the paste on all the leaves, fold the sides of the pile of leaves and start rolling it.
9. Once you've made a roll, repeat the same procedure for the remaining leaves and make another roll.
10. Now prepare a utensil for steaming the 2 rolls.Steam the rolls on medium setting for around 20-25 minutes.
11. After 20-25 minutes, turn off the gas and check if the pathrado is done, by inserting a knife through the rolls. If the knife comes out fairly clean, the pathrado is fully done.
12. Serve hot with rice and dalithoy!
The pathrado tastes even better next day if slightly roasted:)