Colocasia Leaves Curry

 

 

Taro Root Leaves or Colocasia Leaves are available in Mumbai markets from June to January. I have these planted in my garden so I can have this curry or Alu Wadi any time of the year. Lucky me!

Once you make this preparation you will definitely become a fan. If you are Maharashtrian then I bet you have already tasted this several times.

 

 

In villages, Brahmin wedding meals are incomplete without this curry. It is called ‘Aluche Phad Phade’. This odd name is a mystery to me. One possible reason for the name could be the ‘phad phad’ sound that this recipe makes when being cooked. If colocasia leaves are not available in your area, then this recipe can be made with spinach leaves.

 

 

 ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.

Equipment and Utensils

Pressure Cooker

Steel Vessel

Ladle

 

Ingredients

100 grams (8-10 medium) Colocasia Leaves roughly chopped

25 grams (¼ cup) Groundnuts

25 grams (¼ cup) Chana Dal

1 tablespoon Tamarind Paste

1½ tablespoon Jaggery

1 tablespoon Chickpea Flour (Besan)

1 tablespoon Goda Masala

For Tempering:

1 tablespoon Finely Chopped Garlic

2 Green Chills Cut into 1cm pieces

1 teaspoon Cumin Seeds

¼ teaspoon Asafetida Powder

1 tablespoon Vegetable Oil

 

Directions

Soak chana dal for 1 hour.

In a steel vessel add chopped leaves, soaked chana dal and groundnuts.

Add goda masala, tamarind and jaggery.

Dissolve besan in ¼ cup of water and add it to the above mixture.

Mix well and keep this vessel in a pressure cooker.

Pressure cook for 2 to 3 whistles.

After removing from cooker you will find the mixture is all mashed up.

The mixture should be in the form of a thick curry consistency.

If not, then whisk the mixture till it gets all mixed up.

Now in a ladle take 1 tablespoon of oil.

Add all remaining tempering ingredients to it.

Keep the ladle on medium high heat till garlic gets a nice brown color.

Add this tempering to the mixture in the vessel.

Add salt and mix well.

Keep this vessel on medium heat; mixture will start bubbling in 2 minutes.

Lower the flame and check for seasoning.

Adjust water so that you get a thick curry consistency.

Remove from fire after simmering for 2-3 minutes.

It is ready to serve. Serve hot with gluten free flat bread.

 

Preparation Time: 8 minutes

Soaking Time: 1 hour

Cooking Time: 26 minutes

 

Number of Servings: 3

 

Nutritional Information

Total Calories: 543.97 Kcal

Fat: 27.13 gm

Protein: 20.89 gm

Carbohydrates: 61.689 gm

Iron: 6.73 mg

Fiber: 5.11 gm

  ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.

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