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Combination of rice, dhal and pathrado leaves
Published On: 30 Aug 2002
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
for more details, click the name of the ingredient
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
Bengali: Laban / Noone
Soak rice and red gram/toor dhal together for 4-5 hours.
Grind rice-dhaal mixture with coconut, red chillies, tamarind paste and asafoetida to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves).
Add salt to this masala.
Meanwhile, snip off the stems, wash and dry the pathrado leaves.
Spread out one big pathrado leaf and apply a portion of the masala on it. Place another leaf on top of it and apply another layer and so forth (don`t overstack).
Roll this stack of leaves and masala (to look like egg rolls) and steam in a pressure cooker for 30 minutes.
:- Serve with cococut oil.
it is the execellent dish i have ever tasted
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