Tuesday, July 05, 2011

Mai's Special - Pathradey Curry with Mutton (Manglorean Delicacy)

Just can't stop remembering my loving grandmother (Mary Mai) who use to make these yummy treats for us while we were little. She always planned what she would cook for tomorrows Breakfast, Lunch, Evening snack & Dinner. Her menu would never repeat. She would never get tired and loved cooking for everyone. She always loved to share whatever she cooked specially with the neighbours. She could never eat without giving little for them to taste. Neighbours were very lucky I must say.

I have tried making this Pathradey first time and it has come out so yummy.

I'm dedicating this Yummy Pathradey dish to my darling Mai. I was feeling extremely happy that the steamed pathradeys were looking the same like Mai use to make it. Off course she would steam them in banana leaves and I steamed it in foil (modern technology). I love you MAI and would like to thank you for all the trouble and pains you took to give us the best and take good care of us. I always keep remembering you while I cook and I know for sure you have blessed me and passed on that magical cooking touch. You will always remain in my heart forever.

The aroma is awesome and I just cant wait to hog.

Ingredients :

1 kg Mutton (Wash, boil it with 1 cup of water with 1 tsp salt till tender) (optional)

For the Pathradey :

2 cups boiled rice
2 cups raw rice 1 cup urad dal 15 Colacasia leaves (Arvi leaves)Make sure to wear gloves or your hands will be itchy)

1 tsp turmeric powder 4 red dry chillies small ball of tamarind
2 tsp salt

Soak the rice & dal for 3-4 hours (overnight is better) .

Grind dal , rice, chillies, turmeric powder, tamarind & salt to a nice thick paste.

Wash & pat dry the leaves. Remove the stems and chop the leaves finely.

Mix it with rice paste.

Put little mixture in the foil and steam it for 1 hour in a steamer with water on slow flame.

Repeat and steam till you finish all the mixture.

Now cut it in small square pcs. Keep it aside.

For the Curry :

Masala for grinding :

8 Kashmiri chillies
2 tsp coriander seeds
1/2 tsp black pepper
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp mustard seeds
4 garlic flakes ( Chopped) Big marble size tamarind
4 cloves 1” pc of cinnamon stick 8 tsp desiccated coconut
2 big onion (Sliced)

Roast in a dry pan cumin seeds, coriander seeds, kashmiri chillies, black pepper, cinnamon, cloves on very slow flame ( Do not burn or your curry will become bitter).

Also roast the sliced onions , garlic & dessicated coconut.

Grind the above roasted ingredients along with tamarind to a smooth fine paste with 1 cup of water, add more water if you need.

For Coconut Milk : 1 ½ cup of luke warm water + add 10 tsp coconut milk powder). Mix it well till there are no lumps.

Process to make the Curry :

Take a deep pot add the ground masala, add the masala water around ½ cup), mutton with it stock (if using), add salt to taste.

If the gravy is thick add 1 more cup of water and let it boil for 5 minutes.

Check the salt. The gravy has to be thin so if you need add another 1/2 cup of water.

The pathradey will soak all the curry and it will thicken. So do not worry if the curry is thin.

Now add the steamed pathradey in the gravy and let it simmer on slow fire for another 10 minutes.

Now add the coconut milk, stir. Put off the flame.

For Tempering :
Take 5 Tbsp of oil in a frying fan, add 1 thinly sliced onion. Brown the onion.

Temper the gravy with this browned onion.

Serve steaming hot yummy Pathradey.


Anonymous said...

Thanks Sarita for sharing ur recpie.....will surely try it but with spinach...as these leaves r hard to find.....liked ur comments about ur grandmother......it surely brought some fond memories of mine & our childhood days. Regards, Vesper

marz said...

Sari, ur posts are really refreshing as always!!!!!! Keep it up :))