The story
Colocasia leaves, kesuve in Kannada, chevu in Tulu, are smeared with a rice-coconut-tamarind spice paste, rolled, and steamed. Wikipedia lists the dish across India (patrode, patra, alu vadi) and names Karnataka’s patrodé. In Malnad it is a monsoon leaf plate. The leaves must be cooked; raw taro stings.
Regional kitchen tradition. Read more: Wikipedia, Patrode
