The alvati is a popular dish of the Kerala cuisine. It is made of a thin, round, flattened dough of rice flour and coconut milk that is fried in oil.
The colocasia leaves health benefits is a dish that uses the leaves of the colocasia plant. The leaves are used to make a curry and served with rice.
Alvati is a rainy-season dish in Konkani cuisine. Colocasia leaves are used in this wonderful curry. This curry made with colocasia leaves is spicy, tangy, silky smooth, and wonderful. In this dish, tender colocasia leaves are cooked in a spicy coconut masala until they’re extremely soft and ‘simply melt in your mouth.’
Alvati may be produced in a variety of methods. The fundamental recipe for alvati calls for boiling colocasia leaves with hog plums/bilimbi/star fruit until the calcium oxalate crystals in the leaves dissolve. Itching in the mouth and throat is caused by not using enough of them or not boiling them long enough. The colocasia leaves are then sautéed with green chilies, ginger, and a spicy coconut masala before being finished with coconut oil or spice (garlic or mustard-curry leaves seasoning).
Green gram, jackfruit seeds, fresh bamboo shoots, chickpeas, and other ingredients may be used to create alvati. My mother adds a handful of green gram to this meal since it cools our bodies. You may, however, omit all of them and just use colocasia leaves instead.
The finest colocasia leaves to use for this curry are:
The choice of colocasia leaves is crucial for making a delicious curry. The quality of the curry is entirely dependent on the colocasia leaves used. USE TENDER MOST COLOCASIA LEAVES TO MAKE DELICIOUS, MELT-IN-YOUR-MOUTH CURRY. They cook quickly and effectively. The curry is then a total pleasure to consume. When using mature colocasia leaves, they do not cook as well as tender colocasia leaves and do not become as soft.
The kind of colocasia leaves you use also makes a big impact. You’ll need the proper kind of colocasia leaves for a superb curry. This meal is best made using tere paan, a kind of colocasia that blooms abundantly exclusively during the monsoon season. This colocasia cultivar has very delicate and sensitive leaves. Unlike other colocasia types, they cook quickly and thoroughly.
Colocasia esculenta is the scientific name, while tere paan is the Konkani name. The leaves of these colocasia plants are as follows:
As the rainy season draws to a close, the blazing heat dries off the leaves of this species of colocasia. They ripen early, turn yellow quickly, and can’t be utilized in this recipe.
Other kinds of colocasia may be used to create this curry, but they make a big difference in the final product. After properly cooked, the Tere paan variety of colocasia leaves ‘simply melts in your mouth,’ unlike the other kinds of colocasia leaves, which stay a bit fibery even after thorough cooking. If you can’t locate tere paan colocasia leaves, use tender most leaves from any other colocasia type.
Recipe for Alvati:
Here’s a quick and easy way to make alvati.
- 15-20 delicate colocasia leaves, stems included
- 2 green chili peppers
- 1 inch ginger root
- 1/2 cup coconut grated
- 2 red dried chili peppers
- 3 hog plums/3 bilimbis/3 star fruits/1 tamarind the size of a lemon
- season with salt to taste
- a third of a cup of coconut oil
- green gram (1/2 cup) (optional)
Time to prepare: 40 minutes
1. Soak the green gram for approximately half an hour before cooking it with the colocasia leaves. Soaking them for longer ensures that they cook quickly and thoroughly.
2. Select the most delicate colocasia leaves to ensure that they cook thoroughly. They should be well cleaned.
3. Remove the stems from the colocasia leaves. If there is an outer covering on the colocasia stems, peel it away. Most tender stems won’t need to be peeled. Finely chop them and set them aside.
4. If the leaves have heavy veins, devein them (leaving thick veins on the leaves may cause irritation). The leaves should then be coarsely chopped.
Most tender leaves won’t need to be deveined since their veins aren’t thick.
5. In a pressure cooker with half a cup of water, simmer finely chopped colocasia leaves, colocasia stems with salt, and washed hog plums/bilimbi/star fruits for 2 whistles.
6. Cook green gram in a pressure cooker with 3/4 cup water for 2-4 whistles or until soft.
7. Meanwhile, eliminate the rawness from dried red chilies by frying them in a few drops of oil for 2 minutes. After they’ve cooled, blend them with 1/2 cup of water to make a smooth paste, then set it aside.
If you haven’t used hog plums/bilimbi/star fruits before, grind the masala with tamarind.
8. Once the pressure in the cooker has been released, transfer all of the cooked ingredients, as well as the water used to prepare them, to a cooking pot.
9. Mix the ground masla well in the cooking pot. Because this curry has a thick consistency, no additional water is required.
10. To the frying pot, add finely chopped green chilies and peeled, chopped ginger.
11. Combine everything and bring it to a boil. Salt should be checked and adjusted as needed. Cook for a few minutes.
12. Remove the curry from the heat after the rawness of the masala has faded and the ingredients have blended nicely into a lovely curry.
13. Stir in the coconut oil well.
14. Serve the curry immediately with a dish of steaming hot rice and savor it!
1. Calcium oxalate crystals found in colocasia leaves may irritate your mouth and throat if you don’t cook them thoroughly and with enough tamarind/hog plum/bilimbi/star fruit.
2. If your hands itch, rub them with lemon juice, tamarind water, or oil. Apply them when cutting the colocasia leaves and stem to avoid irritation. After you’ve finished cutting, wash your hands thoroughly with soap and hot water.
Curry variations include:
1. Instead of adding only coconut oil at the end, season the curry with mustard seeds and curry leaves.
2. When grinding the masala, add 2-3 additional dried red chilies to the previous mixture. Leave out the green chilies and ginger. For a fantastic flavor, season the curry with garlic. Fry 10-12 garlic cloves in oil till they begin to brown, then add to the curry as a spice. This variation of the curry is very tasty.
3. Enjoy this stew with cooked jackfruit seeds and fried fresh bamboo shoots! Fresh bamboo stalks give the otherwise smooth dish a pleasant crunch. The jackfruit seeds give the creamy curry a wonderful texture.
On Anantha Nopi day, this curry must be included in the buffet. This day occurs towards the conclusion of the rainy season. This colocasia leaves curry is a must-have for lunch on this day, since most colocasia leaves (tere paan) will be unavailable for the rest of the year.
Other colocasia-based recipes include:
Pinwheels of Steamed Colocasia Leaves (Pathrode or pathrado or pathrodo)
Stir Fry Colocasia Leaves Pinwheels (Pathrode Upakari, Pathrade Usli)
Gashi Pathrode or Pathrade
In a Konkani style masala, mangalore cucumber, jackfruit seeds, and colocasia leaves are combined (Magge, Bikand, Alva Ganti Sukke)
Gojju Colocasia Leaves (Alva Panna Gojju)
Leftover Pathrado, shallow fried (Pathrade Fry)
Tags: alvati, colocasia leaves curry, Konkani recipe, Konkani cuisine, Konkani food, alva paan, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine
Taro leaves are a type of edible tuber that is typically used in Asian cuisine. The leaves are boiled, fried, or steamed and then served with curry. Reference: taro leaves recipe indian.
Frequently Asked Questions
What is alvati?
Alvati is a type of Moroccan dish that can be made with lamb, chicken, or vegetables.
How do you get rid of colocasia itch?
Colocasia is a type of plant that has very sharp thorns. If you have been scratched by one of these plants, the best thing to do would be to clean the area with soap and water, then apply an antibiotic ointment or cream.
What is Patra Leaf?
Patra Leaf is a type of plant that grows in the wild.
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