“Alva Paana- Jolu- Keerlu ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Corn Kernels- Bamboo Shoots and Hogplum” … alvati is a traditional dish that needs no introduction to any GSB Konkani Saraswat ... though this dish is be prepared whenever the leaves are available including a few seasonal veggies, it is a must during festivals like Ganesha Chaturthi, Ananta Chaturdashi and few others ... it is believed to be Shri Ganesha’s favorite dish and Goddess Parvati (Shri Ganesha’s Mother) pampered him serving it along with sweets like modak, kheer, sukrundo, patholi, panchkadayi etc. … 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 and Ananta Chaturdashi to name are a few days when its prepared in Temple. It is believed that Ganesha-ji loved this dish and his mother Goddess Parvati often pampered him serving the same with his favorite sweets modak and kheer. In most of the temples these dishes are during Nopi/ Ananata Chaturdashi which also happens to be the last of 10 days of Ganesha Chaturthi and served to devotees. The taste of the one’s made in temple is unmatched to my humble attempt in preparing this dish. I always believe that any food served in Temple cannot be matched at home as in temple the both the aura and God’s Blessings is bestowed on the Naivedyam.
** The traditional dish does not contain veggies and is prepared very thick in texture by cooking the leaves to a soft consistency. I do miss the temple alvati as these day we hardly travel and are unable to attend festivals in Mangalore which serve them best. I still remember savoring them in Surathkal Kashi Matt and Shri Venkatramana Temple Mangalore, These etched memories always make me nostalgic bringing in childhood memories and those lovely days. I prepare this dish many times in a year with inclusion veggies as is the season like during monsoon bamboo shoots, corn, ambado, fresh ginger roots are available in plenty and it adds on unique taste to Alvati while during other season I prepare it with just the leaves or including brined bamboo shoots etc. I will sharing them all, so can just use search option with key words to find them. For this Alvati I had added in corn kernels (jolu), ambado (hogplum) keerlu (bamboo shoot) while rest of the recipe remains the same.
** Coming to recipe the masala and method remains the same with minute difference in cooking of the veggies, that's all. Ambado (Hogplum)/ Bimbul (tree sorrel fruit)/ Karmbala (Star Fruit) are some of the tart veggies that can be added to the curry for that tangy taste and if none of these are available then chinchama (tamarind) is added while grinding the masala. Again remember there are two types of colocasia leaves, alva paana the light colored tender ones usually used for preparing curry and patrade paana the darker thick textured used in preparation of patrado/ vadi/ steamed spiral or muddo etc. Though Alvati, can prepared using either of the leaves the curry is tastier prepared with tender ones. Do try this Alvati recipe from GSB Konkani Saraswat Cuisine and enjoy with your family and friends, I am sure that those who love south Indian food or like rice served with curry recipes, will love this simple, aromatic curry very much.
** "Keerlu/ Bamboo Shoot" is edible and can be prepared into variety of dishes, I have shared quite a lot of them in the Blog. This veggie is available in monsoon and can be brined (salt preserve/ pickled) and stored which last for a few years if handled properly. I always brine it and hardly use fresh ones. Even if you are using fresh ones during monsoon it has to be treated for a few days in water to cut down that strong aroma. There are many who do not eat it for the very same reason and then there are again many who love this veggie like in my home. I have written in details with plenty of step by step pictures of preserving and using of the bamboo shoots to which I am sharing a link at the bottom of this recipe, plz. check it out if you are new to bamboo shoot cooking and brine method, it will indeed be helpful. Once again, I would like to mention here that for whatever reason you do not want to use bamboo shoots then just skip it and go ahead with the recipe.
** Recipe for “Alva Paana- Jolu- Keerlu ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Corn Kernels- Bamboo Shoots and Hogplum” ... my style ...
** For the Recipe : Devein the thick veins of 25-30 tender colocasia leaves/ Alva paana/ Aalucha Bhaji and chop them fine, wash in plenty of water, drain and keep it ready aside. Remove the skin off the stems (stringing method) and cut them into 1 inch pieces. Wash and keep them also ready. Check out the picture included.
** Pick out the kernels from one large sized jolu/ corn on cob, wash them, drain and keep aside ready, in all you should have about 2 cups of the picked kernels. You can slice them into roundels and add too if desired.
** Wash, wipe dry, slice off the stem edges portion of 4-5 ambado/ hogplum, you can either mash them a bit with a heavy weight or slice the side portions and add both sliced portion as well all the inner seed while cooking. If tender you can cut them vertically into two or four pieces and add to the curry too.
** You need about 8-10, 2.5 inch length x 1 inch width pieces of Brined or fresh Bamboo shoots/ Keerlu for this recipe, read the instructions below.
** Note : I used brined Keerlu/ Bamboo shoots though fresh ones are in season now, as I wanted to finish off my brine bamboo shoot, stock so that I can store the new ones. You can use brined (mitta ghallele keerlu) or fresh one’s as per your availability. In case you are using brined ones, it is best to soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty. For the new ones too soak it in water to remove the strong smell it has, so keep them ready accordingly.
** Add chopped colocasia leaves in a pressure cooker pan along with the chopped stems. Add corn kernels, sliced ambado along with inner seed and the keerlu (bamboo shoot) pieces. Add about 1-2 cups of water and pressure cook on medium heat to one whistle. Lower the heat and cook for 5-7 minutes, then once again 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.
** Note : Do not cut down pressure cooking time as it needs that much cooking. Also do not worry, if on lower heat it blows out a few whistles, just see to it that all ingredients are cooked well. Here the bamboo shoots, corn and ambado do not get over cooked as such and the leaves need to cooked to very soft and mushy consistency.
** 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 of the pan has dropped on its own, open the lid and add the cooked ingredients into a thick stainless steel vessel. Add in the ground masala, salt (namak/ meeta) to taste and mix well. The consistency of the curry should be a bit on the thicker side and not thin or runny so be careful and add water only if necessary.
** Add to the curry about 2-3 inches in length ginger (alle'/ adrak) cut into thin strips (julienne) and 3-4 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise. You can increase the number of chillies as per its spice level. Now bring the curry to a boil on medium flame stirring often to avoid it getting burnt at the bottom.
** 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. At this point if you find the curry too thick to stir, you can add some water and mix well. However, it is best to check out the curry before serving and then add hot water only if necessary.
** 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 flavours to be infused well into the curry.
** Note : You can use any edible oil you generally use for tempering, however try using coconut oil, it not enhances the taste but also gives it a good aroma and trust me its good for health, we saraswats have been using if for generations.
** “Alva Paana- Jolu- Keerlu ani Ambado ghalnu Alvati/ Colocasia Leaves Curry with Corn Kernels- Bamboo Shoots and Hogplum” is done and ready to be served. Traditionally Alvati is served hot with sheetHa/ rice along with some other dishes and that's the best combination loved to be savored in my community. The next best combination is with khotto (Idly batter steamed in jackfruit leaves baskets) or Idlies or even dosas. However if desired you can serve it with roti/ chapati too. Do prepare this delicious dish and enjoy with your family and friends.
** I would like to mention here that traditionally Alvati is prepared with Alva paana/ colocasia leaves and only the addition of veggies differ as per the availability as is the season. Addition of ambado (hogplum) or keerlu (bamboo shoots) have always been a matter of choice while addition of Jolu (Corn pieces or kernels) are later or adaption from the northern parts of India where they are available in plenty during monsoon. However, addition of corn kernels adds on a lovely crunchy taste to the alvati and must try it.
** Sharing below a common link to all "Alvati" recipes shared in the blog using different ingredients, do check out and try them as desired ....
https://gayathrifoodbytes.blogspot.com/search?q=alvati ** Sharing below link to an article "All About Tender Edible Bamboo Shoot (Keerlu)" in the Blog where i have shared all tips and methods of brine/ salt preserving/ pickling of the keerlu with plenty of step by step pictures ...
https://gayathrifoodbytes.blogspot.com/2016/08/all-about-tender-editble-bamboo-shoots.html#more
No comments:
Post a Comment
Thanks.