Traditional "Alvati With Colocasia Leaves (Alva Pana), Hogplum (Ambado), Bamboo Shoots (Keerlu) and Corn Kernels (Jolu)" ..… This dish needs no introduction to any Konkani Saraswat. Prepared most during monsoon specially during Ganesh Chaturthi festival, it is said to be Lord Ganesha’s fav. Dish and Goddess Parvati (Lord Ganesha’s Mother) prepared the same for him to pamper him along with yummy modaks and kheer …...
** “Alvati” … the name needs no other introduction to an Amchi / Saraswat Konkani. The name itself is enough to recognize the dish. It’s the most favourite dish of one and all in our community. The dish is prepared even in temples during most of the auspicious days. Ganesh Chaturti is one such day when it is prepared in Temple where they worship the Idol of Lord Ganesha. The saying goes that Lord Ganesh loved this dish that is prepared out of Tender Colocasia Leaves / Alva paan. It is made in all konkani temples during Nopi / Ananata Chaturdashi which also happens to be the last of 10 days of Ganesh Chaturthi. The taste of the one’s made in temple is unmatched to my humble attempt in preparing the same. I always say that Temple food can never be matched by anyone as there Lord’s Blessings are also bestowed on the Naivedyam.
** I have already posted this dish twice before with slight variations and will share the link to them to follow the same. One was with hogplums and corn kernels, however, the traditional dish does not contain them. The traditional method of preparation is only with the leaves and hogplum when in season. However, with changing times and adaption, people have begun to add in those seasonal veggies that are available around that time. Keerlu / Kirlu / Bamboo Shoots are one such item that is available during monsoon season, while these leaves are too available in plenty. So this time round I added on some fresh keerlu to the dish, you can add on brined one’s too. I will not run into further details but will include the recipe again for those who would like to have it right away.
** I have included the recipe again here as I have changed and made slight variation while cooking the vegetables. You can however adapt the old method too. Since I have added on the corn kernels, I changed the cooking method slightly, for better cooking results.
** Here is the Recipe for "Alvati With Colocasia Leaves (Alva Pana), Hogplum (Ambado), Bamboo Shoots (Keerlu) & Corn Kernels (Jolu)" ….
** Ingredients :
Colocasia leaves / Alva Paan : 30-40 medium sized.
Hogplum / Ambado : 4-5
Keerlu / Bambo Shoots : 10-12 pieces of 2 inch length (fresh or brined)
Corn Kernels / Fresh Jolu : 1 cup
Ginger / Alley / Adrak : 2-3 inch piece cut into fine pieces
Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 5-6 cut lengthwise.
Salt to taste
** Masala to be Ground :
Coconut : 2 cups freshly grated
Kashmiri Red Chilly : 6-8
** For Tempering :
Coconut Oil (Op) : 2 tblsp
Mustard Seeds / Rai / Sasam : 1 tsp
Curry Leaves / Kadipatta / Karbevu : 10-12
** For the Recipe : Devein the thick veins on the back of tender colocasia leaves / Alva paan. Chop them finely, wash in plenty of water, drain and keep it ready aside. Remove the skin off the stems (Blacking and thick) and cut them into 1 inch pieces. Wash and keep them also ready.
** Note : You can leave out the addition of the stems if you want to prepare some other dish out of the same. It does not change the taste or alter the dish much.
** Put corn kernels and bamboo shoots in a colander and rinse under running water well. Keep aside ready and let the excess water get drained off.
** Put the drained finely chopped leaves in a pressure pan along with the chopped stems. Add 1 cup of water and pressure cook to 1 whistle. Then lower the heat and cook for some time till you take another 4-5 whistles. This is necessary, as the texture of the leaves should be well mashed and some leaves take time in cooking. Remove and let cool completely.
** Masala to be Ground : Grind to a fine paste finely grated fresh coconut with red kashmiri chillies. The ground paste should be very fine. Do not add excess water. Remove and keep this aside ready too. (If not using hogplum’s add lemon sized tamarind while grinding the same).
** When the pressure of the pan has dropped open and remove the cooked leaves into a thick stainless steel vessel or kadai. Drain off as much water only out of the cooked ingredient as possible and put it back into the pressured cooker along with keerlu / bamboo shoots and corn kernels. If adding hogplums, wash, wipe, slice off the edges of hogplum, mash them a bit and add them too into the pressure cooker. Check the water level and add if necessary. Pressure cook on medium heat till you get two whistles.
** Once the pressure has fallen, remove the cooked ingredients from the cooker and add into the vessel in which the cooked leaves are added. Add in the ground masala, salt to taste and mix well. Add water if necessary to bring to a thick curry consistency. The texture of the curry should be a bit on the thicker side and not thin or runny.
** Add in the finely chopped ginger pieces and slit green chillies to the curry and bring to boil on medium heat stirring often to avoid it getting burnt at the bottom. If you find the curry still too thick to stir, you can add another cup of water to the same and mix well. Once the curry comes to full boil, lower the heat to minimum and simmer for 10-15 minutes till the curry has blended well with leaves.
** For Tempering : Heat oil in a small pan, when hot lower the heat and add in the mustard seeds, when it starts spluttering add curry leaves and fry for a minute. Remove and pour over the simmering curry. Remove from fire, cover and keep aside for 10-15 minutes before you serve for the flavor of the seasoning to seep into the dish.
** “Alvati With Colocasia Leaves (Alva Pana), Hogplum (Ambado), Bamboo Shoots (Keerlu) & Corn Kernels (Jolu)" is done and ready to be served. Serve the curry hot with Rice / Idly / Roti along with some other dishes. Prepare this yummy dish and enjoy serving it to your family and friends. Sure to be loved by everyone.
** I have already posted twice this dish before having step by step procedure before for Avati with corn and hoplums, so will not repeat the pictures but share the link to the same here so that you can check up the same. They are same except for the addition of corn kernels, hogplum and bamboo shoots, so it will not be difficult to follow. For the Recipe, please follow the link given here below ….
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