Tuesday, June 27, 2017

Alvamande ~ Bikkanda Peja Upkari / Colocasia root ~ Jackfruit Seeds Curry

“Alvamande ~ Bikkanda Peja Upkari / Colocasia root (tuber) ~ Jackfruit Seeds Curry” … A splendid ~ delicious ~ Saraswat curry with the lovely aroma of hing / asafoetida that goes very well with rice … Simplicity at its Best … 

There are some days that you want to keep the food light. This happens frequently while there are back to back functions lined up and you are just not in a mood to either cook nor have a heavy meal. Also the huge mixed varieties of food enjoyed at the functions, play havoc later on and make you that much more reluctant to eat something heavy. During such times, I often stick to a simple peja upkari or gojju or some saar upkari with rice and try keeping the tummy light. This is one such curry, peja upkari called in konkani that is both appealing and light on the stomach. The dish is very easy to prepare. I have already posted Alvamande saar upkari which is same as peja upkari earlier. Today for some added on variation and also coz. I have lots of jackfruit seeds at home I prepared this dish adding both of them together. Tasted really yummy with a sweetish tinge of the bikkand ie jackfruit seeds with the added on spice of green chilly and the lovely hing / asafoetida aroma.For all details of Alvamande / Arvi / Colocasia roots please check on the method of preparing the same in earlier recipe as I will not repeat the same in stepwise procedure. I have enclosed the link at the bottom of the recipe, plz. do check on the same. 

Ingredients :
Alvamande / Colocasia Roots / Arvi : 10-12 large sized.
Bikkanda / Jackfruit Seeds : 10-12
Green Chillies : 6-8
Salt to taste

For Tempering :
Oil : 1 tsp
Mustard Seeds / Rai / Sasam : 1 tsp
Hing / Asafoetida : 1 tsp
Red Chillies : 1-2 (Optional)
Curry Leaves : 6-8

** Alvamande are root or tubers of colocasia leaves ie. Patrade leaves. They are also called Arvi in Maharashtra and some northern part of India. As the Alvamande has lots of mud stuck to it, soak them in plenty of water in a large bowl for 5 – 10 minutes to loosen it. Once the mud get softened scrub and wash them in plenty of water till you find them clean. 

** Further there are two methods you can follow to cook the Alvamande’s. You can either peel off the skin and cut the alvamandes and then cook them or just pressure cook them in pressure cooker and then peel off the skin. I follow the later method.

** Put cleaned alvamande in pressure cooker with enough water and pressure cook to 3-4 whistles. Remove and keep aside, let the pressure drop on its own. Once the pressure drops, open the lid and add keep the pan with the alvamandes under running water to cool it. Once cooled gently peel off the skin and cut the alvamande into 1 inch thick rings and keep them ready aside in a vessel.

** Mash the jackfruit seeds / bikkand with a heavy stone to crush it. You can use either fresh one's or frozen one's. If using frozen one's just soak them in water for 20 mins and then proceed. I used fresh one's as they are in season now. The outer white loose skin can then be peeled off easily. Once done wash and put all the seeds in a pressure cooker pan with one cup of water and pressure cook to 2 whistles on medium flame. Let the pressure fall on its own. After that remove and let it cool a little bit.

** Put the cooked alvamande rings and the bikkand in a vessel with enough water, say just above an inch level of the ingredients. Add in salt to taste, mix well and bring to boil. Let cook till a bit mushy. With the back of the spatula gently crush the alvamandes a bit for the water to get thickened and mixed with alvamandes and jackfruit seeds well. Add in green chillies slit lengthwise. Bring to a good boil, simmering for few mins. Remove and keep aside.

** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds and when they begn to crackle add in the curry leaves and hing. Add in the red chillies too if you are adding them, I have not, its individual choice. Pour this over the curry and cover with a tight lid.

** Let the Peja Upkari remained covered for 15-20 minutes for the flavour to seep into the curry and get blended well. Alvamande ~ Bikkanda Peja Upkari / Colocasia root (tuber) ~ Jackfruit Seeds Curry is ready. Serve hot with rice and any other bhaji with pappad as accompaniment or just as it is with some pickle if need be. A simple peja / saar upkari but tastes really good and is a healthy dish too. 

** Note : For the preparation of Alvamande (Colocasia root / tuber) method you can check on the following recipe posted with step by step pictures in my Blog before … “Saar Upkari With Losun Panna / Arvi Bhaji Seasoned With Garlic” Recipe, Please follow the link given below ….

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