Pathrode

Taro leaf rolls steamed to a dense, sliceable log — a paste of soaked rice, tamarind, dried red chilli, jaggery, coconut, and cumin is spread on large colocasia leaves which are then stacked, rolled tightly, tied with twine, and steamed until the rice paste sets into a firm, savoury cylinder. Sliced into rounds and eaten as-is or shallow-fried in coconut oil for a crispy exterior. Made at the Ganesh Chaturthi festival and as a monsoon delicacy when taro leaves are at their most tender; the taro leaf's characteristic tingle is completely eliminated by the tamarind in the rice paste. A labour-intensive preparation that marks the Saraswat relationship with wild seasonal greens.