“Alsando- Alvamande/ Arvi Sukke (Yardlong Beans- Colocasia Roots Curry)” … sukke is a semi dry side dish from Konkani Saraswat Cuisine served for meals … tried a variation by mixing alsando along with alvamande … tastes awesome served with chapati/ parathas … Yummilicious …
** Sukke as I have mentioned umpteen times is a semi dry gravy curry dish from Konkani Saraswat Cuisine of which I will not run into details as I have posted plenty of them from time to time with different veggies or pulses. I prepare it often at home in different combinations and serve it as side dish either with dalitoy- rice or roti. I will share a common link to all “Sukke” dishes shared in this blog before, you may browse through the same in leisure and try them out as per your convenience and is the availability of seasonal veggies. This time I have prepared this delicious dish in combo of Alsando (Yard long Beans) and Alvamande/ Arvi (Colocasia Roots) and it was fantastic served with chapatti/ roti.
** Here is the Recipe to “Alsando- Alvamande/ Arvi Sukke (Yardlong Beans- Colocasia Roots Curry)” …. My Style ….
** Ingredients :
Alsando/ Chawli/ Yard Long Beans : 250 gms
Alvamande/ Arvi/ Colocasia Roots : 6-8 nos.
Salt/ Meeta/ Namak : to taste as required only
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black gram dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Chinchama/ Imly/ Tamarind : small marble piece
Oil/ Tel : 1 tsp
** For Tempering/ Seasoning/ Pannaka :
Coconut Oil/ Tel : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Wash, drain well and then trim off both the edge sides of alsando/ chawli/ yard long beans and then cut them into 2 inch sized pieces and put it into a pressure cooker pan along with water to the level of the pieces and pressure cook on medium heat to one whistle only. Let the pressure drop on its own after which open the lid and keep them ready aside.
** Scrub well and soak the alvamande/ colocasia roots in water for about 20 minutes. This helps in loosening the excess mud stuck to it. Once again scrub well, wash in plenty of water and then put it in pressure cooker along with enough water to the level of the alvamande and pressure cook to one whistle only.
** Let the pressure fall on its own and then open the lid drain off the muddy water if any, rinse slowly under water and wash them and let cool. When able to loosen the skin do so gently and then cut them into 1 inch sized pieces or roundels and keep it aside ready.
** Note : I always prefer to pressure cook the alvamande/ arvi/ coclocasia roots and then skin them for use. However there are many who peel off the skin with potato peeler (slightly difficult), cut them and cook them either in pressure cooker or in kadai. I have never followed that method so I can’t say much about it, you may use method suitable to you.
** Masala to be Ground into a paste: Heat oil in a small kadai. Add urad dal, let fry a bit, when colour changes slightly reddish add in coriander seeds and continue to fry. Lastly add Red chillies (Kashmiri/Bedgi/Kumte chillies) and fry for a minute. Remove and add this all into a mixer grinder along with freshly grated coconut, tamarind and grind to a paste.
** The paste need not be very fine but should not be coarse too. Here too you can use the pressure cooked alsande/ yardlong beans water if there is excess as that is what we Amchies always do. Using the cooked water helps in retaining cooked flavors of the veggies intact.
** Note : You can add ambado (hogplum), Bimbul (tree sorrel fruit), karmbala (star fruit) for this curry, in which case do not add tamarind while grinding. Just add any one only of the veggie mentioned along with masala while cooking and it tastes very good. I have not used them here this time as I did not have any, so included tamarind.
** In a thick bottomed kadai add in cooked alsando pieces and alvamande cooked and cut to pieces along with the ground masala and mix well. Add enough water to bring to a thick gravy consistency. Cook this on medium heat stirring in between till you see bubbles appearing on surface. Now add salt to taste mix well, add water if necessary, mix well, cover and cook on low heat for about 5-10 minutes or till done.
** For Tempering/ Seasoning : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add in curry leaves and fry a bit and then pour it over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** “Alsando- Alvamande/ Arvi Sukke (Yardlong Beans- Colocasia Roots Curry)” is done and ready to be serve. This is a semi dry curry and is best served as side dish with roti/ chapati/ paratas however in Konkani Saraswat homes it is served during meals along with dalitoy (spiced tuvar dal) and rice. Do try out this delicious dish and enjoy with your family and friends, I am sure they will love this dish for a change from routine ones.
** There are many more varieties of “Sukke” prepared in various combinations of veggies, pulses etc. in my Blog. I am sharing a common links to them below, you may please check them out and prepare that which appeals to you and your family
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