Tikshe- Amshe- Godhse Venti Saaru (Spicy- Tangy- Sweet Colocasia Leaves Stems Saar).

“Tikshe- Amshe- Godhse Venti Saaru (Spicy- Tangy- Sweet Colocasia Leaves Stems Saar)” … patrade paan (colocasia leaves) is grown by large by vegetative propagation, usually through tubers … however during monsoon these heart shaped leaves grow naturally in abundance across all regions like coastal, forest floors, ponds, swampy regions, hill areas etc … the root, stem, leaves are all edible and are full of fiber, high on calcium, iron and plenty of other nutrients … it is prepared in variety of recipes all round the world … tried out saaru (saar) with venti (patrade panna dentu/ colocasia leaves stems/ aluchi denthi) and it turned out awesome … tastes excellent served hot with ukde sheetHa (boiled rice) … Yummilicious …

** Colocasia leaves/ patrade paan/ alucha paan or taro roots/ alvamande/ arvi and their stems are available almost all round the world and is prepared into variety of delicacies as per the region. I guess most of us love them and never tire out relishing them. I will not run into more details on the health benefits of patrade paana dentu (venti) ie colocasia leaves stems as you will find plenty of information in various sites on net and there is no point in repeating them, I am sure you all know about them too.

** However, in future I will surely write an article on the fascination and love or should I say obsession, we, GSB Konkani Saraswat Community people have for dishes prepared using these leaves, roots and stems, though I must admit that leaves are the most favored one prepared as patrado. Though the stems are added to alvati a dish prepared with the tender colocasia leaves/ alva paan/ aluchi bhaji and a few other side dishes, the recipes are fewer comparatively and slowly disappearing too.

** There are plenty of traditional dishes prepared using the larger stems like, gojju, saaru, gashi, sasam, chutney etc. to name a few. However with changing habits and trends in food consumption, many do not prefer to eat them or are just not aware of them. Many are hesitant to try them out with the strong belief that these leaves have itching properties which I must confess is not false. However, it can be solved by adding an extra dose of tamarind as is the method followed in most traditional dishes.

** Do try out traditional dishes and reap in plenty of health benefits and do not fall into the trap of instant or quick fix foods that are nothing but empty calories. When you include them into your food pattern you will realize that it is definitely not as difficult as it comes across. Also make it a point to involve all family members in helping out in some way howsoever little effort it may be to ease kitchen preparations. Participation and involvement is what teaches all of us the benefits of home cooked food.

** I have often noticed many people just discard venti/ patrade pannache dentu/ aluchi denthi/ colocasia leaves stems, in fact I have observed the same when they buy the leaves too. They ask the vendor to cut off the stems and pack them and hardly a few of them take it home. A few times I have asked the vendor to give them to me for a small price which he happily did so as it was just a waste for him. So the next time use them wise, if less in number you can always add them any prepared dish too.

** Usually I prepare a dry side dish/ talasani/ bhaji with the stems which I have already shared before. However, today I decided to prepare this saaru which I had almost forgotten and not done for over a decade. Do try and serve this Tikshe- Amshe- Godhse Venti Saaru (Spicy- Tangy- Sweet Colocasia Leaves Stems Saar) with boiled rice or plain steamed rice. It tastes wonderful and there is really no need for any other accompaniment to be served along with except a papad or some veggie bhaji.

** Here is my own recipe for “Tikshe- Amshe- Godhse Venti Saaru (Spicy- Tangy- Sweet Colocasia Leaves Stems Saar)” … my style ….

** String the outer skin of 10-12 large sized venti (patrade pannache dentu/ aluchi denthi/ colocasia leaves stems) and cut them into small half inch sized pieces. I have used about 4-5 cups of the cut pieces. Check out the attached picture if you are not aware of stringing method or you can watch any You Tube too.

** Wash well and add cut pieces into a pressure cooker pan along with enough water, say to the level of about 1 inch above the pieces. Pressure cook on medium heat to 2-3 whistles and then keep it aside for the pressure to fall on its own. Open the lid and remove the cooked pieces into a stainless steel cooking vessel.

** Soak a small lemon sized piece of tamarind (chinchama/ imly) in 1 cup of lukewarm water for about 20 minutes. Crush it with hands and squeeze the soaked tamarind well, removing seeds in it, if any and keep it aside ready.

** Add into a mixer grinder 2-3 tblsp freshly grated coconut (soyi/ nariyal), 2-3 tblsp sambar powder, 1 tblsp of kashmiri mirchi powder (any red chilly powder) along with the tamarind and grind to a fine paste using little water. Lastly add half of cooked colocasia stem pieces and further grind all together to a smooth paste.

** Remove and add in the ground paste to the remaining cooked stem pieces in the vessel along with 2-3 cups of water and mix well. Keep the consistency of the saaru/ saar to desired consistency, I have kept it slightly thicker, like that of our gravy dish texture as it tastes great that way when served with rice.

** Note : You can add in more water and prepare its slightly thinner textured too, as is your family preference. In fact I suggest you keep it the same texture as shown in the picture as you can always add more hot water to bring to desired consistency while serving. Just check out the salt and spice level if need be.

** Cook saar on medium heat and bring to a boil. When bubbles begin to appear on surface add salt (namak/ meeta) to taste, 2-3 tblsp of grated jaggery (goda/ gud/ bella), 2-3 tblsp of finely chopped coriander leaves (kottambari pallo/ dhania), mix well and let simmer for 5-10 minutes on low heat stirring a few times.

** If you find that the texture of saaru is too thick then you can add in more water to bring to required consistency, mix well and simmer till done. When the saaru/ saar has simmered well, remove and keep it aside while we prepare the seasoning.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1-2 tblsp of ghee/ toop in a small pan, when hot add 1 tsp of mustard seeds (rai/ sasam), when it begins to splutter add 8-10 fresh curry leaves (kadipatta/ karbveu), ½ tsp of hing (asafoetida) powder, fry for a second or two and then pour it over the saaru/ saar. Lastly garnish with 2-3 tblsp of finely chopped coriander leaves (kottambari pallo/ dhania), cover and keep it aside for 20- 30 minutes for flavors to seep in.

** Note : I have used Cow's ghee for seasoning which always brings out the best taste in saar, however it's optional and you can use oil/ tel/ tela you normally use if desired or as is family preference. Having said that ghee/ toop has a lot of nutritional benefits which these days even nutritionist advice on. Do try it out, our ancestors always insisted on topping the food with a spoon of ghee for meals.  

** “Tikshe- Amshe- Godhse Venti Saaru (Spicy- Tangy- Sweet Colocasia Leaves Stems Saar)” is done and ready to be served. This saaru/ saar tastes best served slightly thicker than normal saaru. Best served steaming hot with ukde sheetHa (red boiled rice) or plain rice or any mildly spiced rice dishes. I must mention that I kept my meal simple and served it with red boiled rice/ kerala matta rice along with a few roasted papad and I must confess it could not have been a better lunch on a rainy day.