How We Celebrate Ganapathi in Dakshina Kannada | Food, Faith & Tradition | Daivaradhane | Pathrode

Pathrode / Pathrade / Pathrado – A Traditional Taste of Coastal Karnataka 🌿 📸 Gear we use for our videos: Camera - https://amzn.to/3PXlj8a Main Lens - https://amzn.to/4cguEiX Light - https://amzn.to/4sW3Prb Light Stand - https://amzn.to/4vfqjoV Mic 1 - https://amzn.to/3OesFnc Tripod - https://amzn.to/4tAjRa8 Gimbal - https://amzn.to/4v9Z2UC 👉 See all our gear here: https://amzn.in/d/0auUwH2d 🏡 Everyday essentials we use in our home: https://amzn.to/4cebQR4 (Some links are affiliate links. We may earn a small commission at no extra cost to you.) ------------------------------------------------------------------------------------------------------------------------------------------------------- In this video, watch a heartfelt story unfold from the farmlands of Coastal Karnataka — where two women gather colocasia leaves (kesuvina ele) and prepare Pathrode (also called Pathrade in Tulu, Pathrado in Konkani, and Alu Vadi in Marathi). From grinding soaked rice on stone to steaming batter in banana leaves and slow-cooking it in a rich coconut masala — this is food made with time, care, and stories. After the meal, they head to the local Ganpathi Visarjan, where a rare Daivaradhane is performed — a tradition seen only in a few corners of coastal Karnataka. 🌿 Ingredients For Batter: White boiled rice – 6 cups Red chillies – 5 to 6 Tamarind – 1 tbsp Coriander seeds – 3 tbsp Jeera – 1 tbsp Water – 2 cups Salt – as per taste Colocasia leaves – as needed For Masala: Grated coconut – 1 Guntur red chillies – 8 Small red chillies – 2 Coriander seeds – 3 tbsp Jeera – 1 tbsp Tamarind – 1 tbsp Turmeric powder – ½ tbsp Garlic – 4 bulbs Onion – 2 Oil – 4 tbsp Water – 2 cups 👩‍🍳 Method: Soak white boiled rice for 5–6 hours. Grind soaked rice with red chillies, tamarind, coriander, jeera, salt, and water into a thick coarse batter. Mix chopped colocasia leaves into the batter. Spread the batter on banana leaves and steam for 1 hour. Allow it to cool, then cut into pieces. Grind the masala using coconut, red chillies, coriander, jeera, tamarind, turmeric, onion, garlic, and water. Heat oil in a kadai, fry onions, add the masala, and boil with water. Add Pathrode pieces, mix gently, and cook for 15 minutes. Also Known As Pathrade (Tulu) | Pathrado (Konkani) | Alu Vadi (Marathi) | Arbi ke Patte ke Rolls (Hindi) Festival Highlight — Puttur’s Unique Tradition This video also captures a rare local celebration in Puttur, Court Maidan, where Daivaradhane is performed in front of Lord Ganapathi during Visarjan. It’s one of the few places in India where divine energies and devotion merge in such a powerful, cultural way. Timestamps: 00:00 Introduction 00:12 Work at farm– Beginning the Story 01:45 Collecting Fresh Colocasia Leaves 05:30 Washing leaves 06:00 Chopping the leaves 07:47 Washing rice 07:58 Grinding the rice batter for Pathrode 09:47 Mixing Colocasia leaves to the batter & masala grinding 13:00 Folding the pathrode batter in banana leaves 13:47 Steaming Pathrode 15:12 Cutting Pathrode to small pieces 16:30 Cooking pathrode with masala 19:38 Eating hot Pathrode 20:54 At Ganpathi Visarjan 22:50 Unique Daivaradhane infront of Ganpathi Pathrode recipe, Mangalore Pathrode, Udupi Pathrode, Pathrade curry, Pathrado masala, Coastal Karnataka food, Colocasia leaves recipe, traditional village cooking, Mangalore cuisine, Alu Vadi recipe, Kesuvina ele Pathrode, Kundapura food vlog