Mara Kembe pathrode

Mara Kembe comes into its own from June to September. It is rich with nutrients and anti-oxidants. It was cooked and eaten to keep body temperatures stable during the cold weather that lasted for months in olden days, Mara Kembe puttu is a throwback to the cold, wet, hard days of the past. It is one of the most delicious puttus rich, moist and full of forest flavors.

Mara Kembe pathrode

Ingredients

• Mara Kembe leaves 25
• Rice 1 cup
• Fenugreek seeds (menthe)
• Channa dal 1 tsp
• Red chilies 15
• Coriander seeds 1 tsp
• Cumin seeds ½ tsp
• Coconut ½ shell(Grated)
• Turmeric powder ¼ tsp
• Sugar 2 tsp
• Tamarind 
• Salt

Method

• Wash the Mara Kembe leaves after removing the thick vein and place the leaf on a plate with the stem side facing upwards.  
• Soak rice and channa dal for two hours.
• Grind coconut, red chillies, cumin seeds, coriander seeds, turmeric powder, sugar, salt, and tamarind together into a fine paste.
• To this add the rice and dal and grind to a coarse consistency. The batter should be thick.
• Spread the batter on the leaf using your hands. Place three on more leaves one over the other and spread the batter in a similar manner.
• Fold from the sides to the middle of the leaf, something like Swiss rolls. Repeat for all leaves. Then place the rolls in a Syakala (Steamer) and steam the rolls for about 30 minutes.
• Cut the rolls into thin slices and season with onion, mustard seeds, curry leaves and red chilli. Serve hot