“Alvamande (Arvi)- Ambade Bhutti (Colocasia Roots- Hogplum Curry)” … there is nothing more heartwarming than traditional home cooked food to be relished during meals … bhutti is a delicious side dish from GSB Konkani Saraswat Cuisine and addition of ambado/ hogplums when in season makes dishes that much more tastier … prepared this one for the first time in combo of alvamande- ambado- piyavu (onions) and it turned out awesome … tastes scrumptious served with dal/ saar- rice or roti/ parathas/ dosa during meals … Yummilicious …..
** "Bhutti" is a semi dry consistency gravy, medium spicy curry dish from GSB Konkani Saraswat Cuisine which I have shared here in plenty of combinations. Though one can use whole pulses along with veggies for this curry by and large it is prepared in combination of seasonal veggies to be served as side dish during meals. Again, there are two methods that can be followed one is of mustard seeds curry leaves seasoning followed by onions and then veggies to which masala is then added while the other is cooking of veggies then addition of masala and then seasoning with onions.
** I will not run into details on bhutti recipe, as I have posted plenty from time to time to which I will share a common link at the bottom of this recipe. Do browse through them for plenty of options and do try it out as and when convenient, they are all excellent in taste. This time I have prepared it in combo of Alvamande/ Arvi (Colocasia Roots) a tuber variety and Ambado (Hogplum) which is fortunately still in season now, along with Piyavu (onion). Rice being staple food for us from Konkani community, we relished it for lunch served along with besan kadhi and fish fry and it was an excellent combo.
** Here is my recipe for “Alvamande (Arvi)- Ambade Bhutti (Colocasia Roots- Hogplum Curry)” … My Style ….
** Ingredients :
Alvamande/ Arvi/ Colocasia Roots : 8-10 nos (large sized).
Ambado/ Hogplum : 3-4
Piyavu/ Onion/ Kanda : 2 large sized
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Narlel Tela/ Coconut Oil/ Nariyal Tel : 3-4 tsp
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Oil/ Tel : 1/2 tsp
** 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. Do not at any stage cook for more whistles as it will overcook it and turn it mushy.
** Let it rest for about 5-10 minutes, then gently release the pressure from the pressure cooker with the help of tongs as this will help the alvamande to retain perfect cooked texture and will not be overcooked. Drain off the water, rinse under running water 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. (Check picture collage)
** Note : I always prefer to pressure cook the alvamande/ arvi/ coclocasia roots and then remove the skin before use. However, there are many who peel off the skin with potato peeler (slightly difficult), then cut them to required size or shape and then cook them either in pressure cooker or in kadai. I have never followed that method so I cannot say much about it; you may use method suitable to you.
** Peel off the outer skin of 2-3 medium sized onions (piyavu/ kanda) and cut them into one inch sized cubes and keep them ready aside. Similarly wash, slice off edge stem portion of the ambado/ hogplums and then cut them lengthwise into four pieces if tender or crush them with a stone or weight and keep them aside. You can also slice off the sides of the hogplum and retain them altogether, any way you desire.
** For Ground Masala : Add the freshly grated coconut, red kashmiri chillies (fried a bit in little oil), coriander seeds into a mixer grinder and grind to a paste with just enough water. The paste need not be finely ground, however should not be very coarse and all ingredients should have been well ground together. The masala should be thick in consistency while ground as this is a semi thick side dish.
** Note : I have added ambado/ hogplum to bring tartness as in my home we love the flavor it imparts to curry dishes. However, these are available only during monsoon or if brined. If not available or you do not want to add the same for any given reason you can add in bimbul, karmbal or raw tomatoes if available too or else you can just skip them all and add a small marble sized ball of tamarind (chinchama/ imly) while grinding the masala and which is what we follow in case none are available.
** Heat oil in a thick bottomed kadai/ pan. When hot add mustard seeds, when they begin to splutter add in fresh curry leaves and fry for a few seconds. Now lower the heat to mediaum add then add in the onions cut into cubes along with ½ tsp salt and fry until translucent, say for 2-3 minutes. Add ground masala, a little bit water as required to make it into a thick gravy along with the crushed and kept hogplums.
** Mix all the ingredients well and cook on medium heat stirring often until you see bubbles appearing on top of the surface of the curry. Now lover the heat, cover and cook for another few minutes until the hogplums are 80% done. Finally add in the cooked, cut and kept alvamande, salt to taste and mix well adding adequate water as is necessary to bring to required bhutti consistency which is semi dry texture.
** Let cook on medium heat stirring often to avoid the masala getting burnt/ stuck at the bottom as it is thick in consistency. Once again when you see bubbles appearing on the surface of the curry consider the curry is done. However, continue to mix and cook for another few minutes, say 5-8 minutes to be on safer side. When done remove from heat and keep aside for 10-15 minutes for curry to settle well.
** Note : Addition of excess water will turn curry thinner textured, so add as is necessary only, remember this is a semi thick consistency curry. Keep some hot water alongside while cooking and keep adding a little bit as and when you find necessary, that way you will be able to keep a check on the curry or if on settling if the curry thickens too much, you can add some hot water, mix well and serve too.
** “Alvamande (Arvi)- Ambade Bhutti (Colocasia Roots- Hogplum Curry)” is done and ready to be served. In our GSB Konkani Saraswat Community homes it is usually served as side dish with Dalitoy (spiced Tuvar Dal) or Tomato or any other Saaru/ Besan Kadhi along with sheetHa (rice) during meals. Being a semi thick gravy consistency curry it taste good served with roti/ parathas/ dosas etc. too if desired.
** Do try out this delicious dish and try serving it with your own favorite combinations; I am sure your family will love it. Remember when delicious home cooked food is enjoyed with people we love it not only doubles the love also get multiplied as goes the saying that the way to a man’s heart is through stomach. Always make it a point to serve good home cooked food to family to build a stronger future generation.
** Life is a memorable and beautiful journey that becomes that much more desirable when good food too takes priority, so go ahead try out recipes in your home and enjoy it with your family and friends.
** There are more combinations of “Bhutti” recipes shared below to which I am sharing a common link at the bottom, do browse through them in leisure and try them out. Having said that Ivy Gourd, Cabbage, Potato, cauliflower along with onions is the most famous combo in GSB Konkani Saraswat Cusine though the others too taste great ...
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