Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is also called Alu Vadi.[3]
In July 2021, it was identified as one of the traditional food recipes from the AYUSH system of medicine by the Union Ministry of AYUSH.[4] According to the Ministry of AYUSH, iron-rich colocasia leaves help to improve hemoglobin levels. The leaves contain phenols, tannins, flavonoids, glycosides, and sterols, which help in reducing chronic inflammation such as rheumatoid arthritis. The leaves have significant amounts of vitamin C and beta-carotene.[5]
Care must be taken during preparation to ensure that the leaves are adequately cooked. Colocasia esculenta is a member of the Araceae group of plants (including caladium, philodendron, anthurium, alocasia, peace lily, etc.), which are all known to contain irritating calcium oxalate crystals. Only through proper duration of steaming/cooking are they palatable. Mild side effects are described as feeling similar to “swallowing sand” or having “a mouthful of glass”, sensations which can be accompanied by nausea, side aches and potential kidney stone formation, in the worst-case scenarios.[6] Many other plants with thick, glossy foliage contain these same oxalate crystals as a natural defense against animals, albeit in varying concentrations, such as Swiss chard, and there are no issues for the consumer. The vast majority of people do not suffer from any issues, as most chefs prepare the taro leaves correctly.
Origin
Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant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]
