Have you ever eaten a steaming hot pathrode right out of the steamer with lots of coconut oil on top and chutney? If you did, you certainly can imagine the divine feeling after eating this amazing delicacy. Twitter however is busily discussing the originality of this famous vegetarian cuisine.
Pathrode is the King
Pathrode is the King of South Indian dishes. They are pinwheels prepared using colocasia leaves. A tangy batter is prepared by grinding rice, grated coconut, tamarind, and red chilies. Later, the batter is smudged on colocasia leaves, which are then rolled, sliced, and steamed. These steamed pathrode slices are added with some amount of coconut oil on top and are enjoyed with chutney and some times butter.
And with the love for Pathrode, there have been debates about its originality. Some believe it’s a proud Konkani and Mangaluru recipe and some say it originated in Maharashtra. Meanwhile, some even argue it is from North India.
PATHRODE – A traditional Mangalorean Cuisine masterpiece made with Colocasia leaves and spiced batter.
📷 IG: Cookilicious pic.twitter.com/S3GfPizk76
— Visit Udupi 🇮🇳 (@VisitUdupi) January 5, 2023
A completely reinvigorated debate erupted on a Twitter post that shared the image of Pathrode and called it Mangalorean Cuisine. Netizens, however, had a different opinion. Check out these Tweets:
i dont think this is specific to mangalore. you can find this in interior on konkan region of maharashtra and goa too. alloo chi vadi
— kafir + heathen (@shudraraj1) January 5, 2023
This is not mangalorean cuisine.
— NinJa (@bihari_ninja) January 5, 2023
Recipe ( ingredients) is different…. gujratis and konkanis make it in totally different ways.
— prashanth pai (@prashanthpai19) January 5, 2023
We make far better in Gujarat ☺️
— arjun krishnadas (@k_bhairav) January 6, 2023
its a himachali dish bro… correct your facts.
— Munish Saroch (@manusaroch1) January 5, 2023
It is as much a North Indian dish https://t.co/gR7cx3SHU2 is known here as"पतौड़"made with Arbi leaves and besan.
— Dr.Anil Mehrotra (@akmehrotra49) January 5, 2023
Here in Gujarati … We called it Patra (पात्रा). Very Crispy & little bit Spicy.
My one of favourite. pic.twitter.com/uLf6bc3Kl5
— Dhrm Chauh🅰️n 🕉️ (@Dharmes40488423) January 5, 2023
Its not Mangalorean dish. Its a konkani dish and Overall coastal people make this dish.
— Lokesh Bhat (@ithi_divangatha) January 5, 2023
It is present in whole of konkan region and is not specific to Mangalore.
— Prasanth P Bhat (@prasubhat) January 6, 2023
It is also made by GSBs in Kerala.
— 🇮🇳🇮🇳 ऋषिकेश 🇮🇳🇮🇳 (@RishiShenoy) January 5, 2023
Yes ye to Gujarati dish hai….
— CineMaa Ka Beta (@I_HardikShah_) January 5, 2023
We call it Rikwanch in eastern UP
— Neeraj Gautam (@neeraj_gautam_) January 5, 2023
The same dish with same name is also made in Himachal Pradesh and Uttarakhand, not sure where’s it’s actual origin is.
— Girl_From_The_ Hills #SAVE SOIL (@bishtmamta17) January 5, 2023
Popular in north India too.. known as patode, made from tender leaves of arbi (taro root). Home cooked by mom and a delight to eat during rainy season!
— ajendra k s (@skajendra) January 5, 2023
Another delicacy from Karavali, my all time favourite 😋
— Dr Sudha Acharya 🇮🇳 (@DrSudhaAcharya) January 5, 2023
Traditional dish of Bihar/Jharkhand too.
— Shalini Prasad (@shalu0304) January 5, 2023
I think this is Himachali dish
— Shrish Nalin (@NalinShrish) January 5, 2023
Sorry this is not traditional Mangalorean Pathrode. The Colocasia leaf wrapped around version is famous in Goa and Maharashtra. The traditional Mangalorean version is – (Chopped Colocasia leaves mixed with batter and steamed. It also comes with coconut gravy.)
— S Shetty (@toshetty) January 5, 2023