“Traditional Alva Paana ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Hogplums” … alvati is a dish that really needs no introduction to any GSB Konkani Saraswat ... alvati is prepared most during monsoon especially during Ganesha Chaturthi festival, it is believed to be Lord Ganesha’s favorite dish ... and Goddess Parvati (Shri Ganesha’s Mother) prepared the same for him to pamper him along with sweets like modaks and kheer … Yummilicious ...
** “Alvati” needs no other introduction to anybody from the GSB Konkani Saraswat community. The name itself is enough to recognize the dish. It’s the most favourite dish of one and all. The dish is prepared even in temples during most of the auspicious days. Ganesha Chaturti is one such day when it is prepared in Temple where they worship the Idol of Shri Ganesha. The saying goes that Ganesha-ji 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 Ganesha 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 it includes God’s Blessings bestowed on the Naivedyam.
** I have already posted this dish where I had added in corn kernels to the dish. The traditional dish does not contain them. So here is the traditional method of preparing the same. Again if hogplums are not available please add on tamarind while grinding. As this dish is prepared during monsoon, hoplums are available in plenty now, and for this dish we always add them to bring in that tart / tangy taste instead of tamarind. Again remember there are two types of colocasia leaves tender and firm one’s. The tender one’s are lighter in colour while the darker leaves as thicker too. Though you can prepare the same with the thicker one’s too, we however prepare the this dish with the tender light green one’s which is called Aalu bhaji ka paan and the other is called Aalu vadicha paan. In konkani the lighter one’s used for preparing curry are called Alva paan and the one’s used in preparing patrado is called patrade paan ie the thicker dark green one’s.
** Recipe for “Traditional Alva Paana ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Hogplums” ... my style, which I learned from Amma .....
** For the Recipe : Devein the thick veins of 25-30 tender colocasia leaves/ Alva paan. Chop them fine, 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 piecs. Wash and keep them also ready. Check out the picture included.
** Note : You can leave out the addition of stems if you want to prepare some other dish out of the same. It does not change the taste or alter the dish much, however I include them always as it is best consumed fresh.
** Put the drained finely chopped leaves in a pressure pan along with the chopped stems. If adding hogplums, wash, wipe, slice off the edges of 4-5 ambado/hogplum, mash them a bit and add them to the pan. Add 1 cup of water and pressure cook to one whistle. Then lower the heat and cook for 5-7 minutes, raise the heat and cook to 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 very fine paste 2 cups of finely grated fresh coconut (soyi/ nariyal) with 6-8 red kashmiri chillies (kumte mirsanga/ byadgi mirchi) with a little bit of water. The ground paste should be very fine in texture, however 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 in the cooker has dropped open and add the cooked alva paan and ambado into a thick stainless steel vessel/ kadai. Add in the ground masala along with salt (namak/ meeta) to taste and mix well. Add more water only if necessary. The consistency of the curry should be a bit on thicker side and not thin or runny. Add 2-3 tblsp of finely cut into lengthwise of 2 inches/ julienne ginger (alle'/ adrak) to the curry along with 3-4 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise.
** Bring the curry to a boil on medium flame 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.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1-2 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan, add 1 tsp mustard seeds (rai/ sasam), when it starts spluttering add 10-12 curry leaves (kadipatta/ karbevu) and fry for a minute. Remove and pour it over the simmering curry and mix well. Remove from fire, cover and keep aside for 20 minutes for the flavour to be infused well into the curry.
** “Traditional Alva Paana ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Hogplums” is done and ready to be served. Traditionally this dish is served hot with rice along with some other dishes and that's the best combination loved in my community. The next best combination is with khotto (Idly steamed in jackfruit leaves baskets). However if desired you can serve it with roti/ chapati too. Do prepare this delicious dish and enjoy with your family and friends. Sure to be loved by everyone.
** I have already posted step by step procedure before for Alvati 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, so it will not be difficult to follow. For the Recipe, please follow the link given here below ….
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Thanks.