A well known delicacy called pathrode is prepared in the south canara , Udipi regions using the leaves of this plant.
As it is a root vegetable, it has to be washed well in water prior to cooking. To peel off the outer skin, it has to be cooked in water in a open vessel or in a pressure cooker . Switch off just when the pressure starts to build in the pressure cooker , or it will become soggy & overcooked. Peel out the skin when cool. Cut into slices & deep fry till crisp.
To prepare the fry, you will need
Colocasia - 1 kg (the final yield reduces after all the cooking & frying Process )
Red chilly powder - 2 tsps
Dhania powder - 1 tsp
Grated Copra - 2 tbsps
Turmeric powder - 1/4 tsp
Hing - a pinch
Sesame seeds - 1 tbsp, toasted
Oil - for deep frying
- Whizz the dry powders with the copra in a blender. Mix in the toasted sesame.
- Sprinkle this powder on the fried , crisp arbi as soon as it is drained from the oil.
It makes a tasty accompaniment with hot rice. It goes well with Rasam rice/ dhal rice /curd rice as well.
It is ideal to fry this quantity in 2 batches .