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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


  • 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


  • 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