Alwathi is a traditional Konkani preparation made of Wild Colocassia leaves and is specially made on Krishna Janmashtami. Hog plums are usually added to lend tartness to the dish, but if unavailable tamarind can be used. Either peanuts or Corn on cob is added.
Ingredients :
- 21 Wild Colocassia leaves
- 2 corn cobs
- 1 Coconut grated
- 1 tbsp tamarind paste
- 10 roasted red chillies
- 2 inch piece of ginger
- 2 green chillies
- 4 tbsps Coconut oil
- 2 heaped tsps mustard
- 6 sprigs Curry leaves
- Salt
Method :
Devein the Colocassia leaves. Wash them thoroughly. Chop them roughly. Cut the corn cobs into ten pieces. Pressure cook the chopped leaves and corn cobs in three glasses of water with a little salt to four whistles. Slit the green chillies. Grate the ginger. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Once the pressure has been released, drop the ground masala, ginger and green chillies into the cooked mixture. Boil well. Heat the oil in a pan. Add the mustard seeds and after it splutters drop in the curry leaves. Tip the seasoning into the Alwathi. Keep aside for fifteen minutes for the flavours to infuse before serving.
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