Pathrode Gassi | Parinita Salian Crasta

A cherished dish from coastal Karnataka, Pathrode Gassi is a delightful blend of earthy colocasia leaves and a rich, aromatic coconut curry. Steamed nuggets made from spiced rice and lentils soak up the warm flavours of the gassi, creating a comforting and wholesome meal.

Pathrode Gassi

Method:

1. Prepare the Colocasia Leaves:
   • Trim the stems and remove the thick veins from the back of the colocasia leaves.
   • Soak them in water mixed with turmeric powder and tamarind for 10 minutes.
   • Drain and finely chop or shred the leaves.
2. Make the Pathrode:
   • Grind the soaked matta rice and whole green moong with tamarind, turmeric, salt, and Byadagi chillies into a thick paste.
   • Mix the shredded colocasia leaves into the paste.
   • Grease a dhokla plate, pour in the mixture, and steam for 35-45 minutes.
   • Allow it to cool, then cut into small cubes.
3. Prepare the Gassi:
   • Grind all the gassi ingredients (except the chopped onion) into a fine paste.
   • Heat coconut oil in a pan, add the chopped onions, and sauté until golden brown.
   • Add the ground gassi paste, adjust salt, and bring to a boil.
4. Combine Pathrode and Gassi:
   • Add the cubed pathrode dumplings to the gassi and let it simmer for a few minutes.
   • Turn off the heat and allow the flavours to meld.
5. Optional Nesal (Tempering):
   • For added depth, top with coconut oil sautéed onions before serving.

Enjoy Pathrode Gassi with steamed rice for a truly authentic Mangalorean experience!

Watch this recipe here – Pathrode Gassi

Parinita Salian Crasta is a true Mumbaikar with a Mangalorean heart. Her childhood was divided between the bustling streets of Mumbai and the tranquil serenity of her maternal grandparents’ home in Bejai, Mangalore. Every school vacation was an escape to this ancestral home, where Parinita could shed her shyness and embrace the freedom of her Mangalorean roots.

In this quintessential Mangalorean home, Parinita found herself becoming a keen observer. She would quietly watch from the courtyard as guests conversed with her grandfather on the porch, often over tender coconuts and Dwarf Bananas or tea and almond milk with Biscuit Rotti or Goli Bajes.

But her real fascination lay in the kitchen, where her Amma (grandmother), Krishnabai Bangera, created culinary magic. Known across their extended family and neighbourhood for her delectable home cooking, Krishnabai’s dishes were renowned. The simplest of her saar, gassis, and kajipus tasted heavenly under her magical touch, or ‘Amma na kai’.

Parinita’s journey into the culinary world began under the guidance of her mother, Nishi Salian. Her mother, preserving and preparing many of Krishnabai’s recipes, has been her primary source of culinary education. These heirloom recipes, the priceless treasures passed down, became the foundation of Parinita’s culinary adventures.

Over time, Parinita has come to understand that it isn’t merely the recipes, but also the processes that matter. From using the warmth of one’s hand to aid the fermentation of batters to gently shaking the fish curry to avoid breaking the delicate pieces, she realised that these nuances of cooking come from careful observation rather than from a written recipe.

Outside the kitchen, Parinita delves into the world of Digital Marketing. Currently, she resides in Edmonton, Canada, still cherishing her Mumbaikar spirit and nurturing her Mangalorean heart through her culinary explorations.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}