Palak/ Spinach and sweet corn Alwathi

Alwathi is a traditional Konkani preparation made with wild colocassia leaves . During my trip abroad I had no access to Colocassia leaves so prepared it with Palak. Sweet corn added is the icing on the cake. I have not made use of any red chillies which is normally used for spice. Green chillies and ginger make it extremely flavourful. Tastes best with hot rice.


1 bunch of Palak leaves

2 sweet corns chopped into pieces of choice

2 inch piece of ginger

7 green chillies or more as per choice

1/2 of a small coconut grated

1 tsp rice flour ( optional)

1 tsp tamarind paste


For the seasoning:

2 tbsps coconut oil/ or oil of choice

1 heaped tsp mustard seeds

2 sprigs curry leaves


Wash and chop the Palak roughly. Tip it into a pan. Add half a glass of water and give it one boil. Cover and keep aside. Pressure cook the sweet corn pieces till they are soft and tender. Once the pressure is released drop it into the Palak and add salt. Grind the coconut, ginger, green chillies, rice flour and tamarind to a smooth paste. Tip it into the Palak corn mixture. Add water to make a gravy of pouring consistency. Bring to a boil and simmer on a gentle flame for a couple of minutes. Heat oil in a pan. Add the mustard seeds. Once they splutter drop in the curry leaves. Pour the seasoning into the simmering Alwathi. Give one boil. Switch off, cover and keep aside. Allow the Alwathi to stand for fifteen minutes before serving to allow the flavours to infuse.

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