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Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant of Southern India. [7] [8] Over time this dish has been adopted by various states in India. [9]
Taro (/ ˈ t ɑːr oʊ, ˈ t ær-/; Colocasia esculenta) is a root vegetable. ... and just as popular ingredient in several Filipino savory dishes such as sinigang.
Colocasia leaves are well known for their hydrophobicity. The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddoe, and dasheen. The leaves are often boiled with coconut milk to make a soup. Poi, a Hawaiian dish, is made by boiling the starchy underground stem of the plant then mashing it into a paste. [14]
Colocasia with lamb (Turkish: Kolokas yemeği) is a Middle Eastern dish, also common across Greece, Turkey and Cyprus. [1] Ingredients include kolokas ( taro ), lamb chunks, onion, lemon juice, flour, butter, salt.
Eddoe or eddo (Colocasia antiquorum) is a species in genus Colocasia, [2] a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems . [3] [4] In most cultivars there is an acrid taste that requires careful cooking. [3]
Thambuli: A dish of chopped vegetables with curd or buttermilk and a seasoning of spices fried in oil. Sasime: A dish prepared with the ground paste of any vegetable along with curd and a seasoning of spices fried in oil. Appe huli: A sour and tangy watery soup made from unripe mangoes and chilly. Patrode: A dish made of colocasia leaves.
Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
Patrode, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is popular. [150] Kuswar are sweet delicacies prepared during Christmas and include around 22 varieties of sweets. [151] Fish and rice form the staple diet of most Mangalorean Catholics. [152]