Allu with Vaddio (Colocasia Leaf Curry with Ash gourd & Black Gram Chunks)


Allu with vaddio is Goan style colcasia leaf curry. It is a medium spicy, slightly sweet and a tangy dish. It is served as a side dish with steamed rice and any other curry. This dish is prepared in Goa during Ganesh festival.

 Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Ingredients:
  1. Colocassia leaves with stalk - 20 - 25 small size
  2. Toor dal - 3 tbsp
  3. White peas - 1/2 cup
  4. Scrapped coconut - 1/2 cup
  5. Corriander seeds - 1.5 tsp
  6. Peppercorns - 3- 4
  7. Red chillies - 2-3
  8. Turmeric powder - 1/8 tsp
  9. Ambade (hog plum) peeled - 3 - 4 (optional)
  10. Tamarind pulp - 4 - 5 tbsp
  11. Jaggery (powdered/grated) - 3 tbsp
  12. Mustard seeds - 1/4 tsp
  13. Asafoetida - 1/4 tsp
  14. Oil - 1.5 tbsp
  15. Vaddio - as per your requirement (optional)
  16. Salt to taste

Vaddio

Vaddio is a Goan preparation. These are chunks prepared from grated ash gourd and urad dal paste by adding certain other spices. They are dried in the sun for about a week before and can be stored even for a year.







Procedure:
  • Soak white peas at least for 5 hours, cook them and keep aside.
  • Boil toor dal and keep aside.
  • Cut the stalk of colocasia leaves, de-skin the stalks and chop them. Make a roll of colocasia leaves and chop them finely.
  • Pressure cook till 4 - 5 whistles.
  • Mix all the cooked ingredients in a vessel, mash it slightly.
  • Cook ambade with it.
  • Dry roast peppercorns, red chillies and corriander seeds. 
  • Grind scrapped coconut with roasted ingredients and turmeric powder by adding little water.
  • Add the ground paste to colocasia mixture.
  • Add tamarind pulp, jaggery and salt to taste.
  • Stir well and cook on medium flame for 3-5 min.
  • Give it a tempering of vaddio with mustard seeds and asafoetida in coconut oil.
  • Serve as a main dish or a side dish.
Tip:
  • Palak /Tambadi Patal Bhaji can be prepared in a similar manner.
  • You may have look at the recipe for vaddio.
  • You may avoid using stalks.
  • Dried kokum petals can also be added for tanginess.
  • Colocasia has the property of itching and hence use of tamarind is very important in the preparation.


Comments

Post a Comment