Venti Tondak
Venti Tondak is a Goan traditional dish. Venti refers to colocasia stems and Tondak refers to curry. It is medium spicy, slightly sweet and a tangy dish. The dish itself is called Venti sometimes.
Measurement: 1 Cup =180 ml
Serves: 3
Ingredients
- Venti (de-skinned & chopped) – 12 to 15
- White peas – 1/4 cup
- Toor dal (cooked) – 2 to 3 tbsp
- Coconut (scrapped) – 1/2 cup
- Goan Samaar – 1 tbsp
- Chilly powder – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Tamarind pulp – 3 to 4 tbsp approx.
- Jaggery (grated) – 1 to 1 1/2 tbsp
- Salt to taste
For the tempering:
- Coconut oil – 2 tsp
- Mustard seeds – 1/3 tsp
- Asafoetida – 1/4 tsp
Procedure
- Wash and soak peas overnight.
- Pressure cook peas.
- Cook venti with 2 tbsp tamarind pulp, salt and a cup of water. Add more water if required.
- In the meanwhile, slightly dry roast coconut and grind it with 1/3 cup of water to a fine paste. Keep aside.
- Combine cooked toor dal, cooked peas and cooked venti in a pan.
- Bring it to boil.
- Add turmeric powder, chilly powder, Goan samaar and jaggery. Stir well.
- Add ground paste, remaining tamarind pulp and salt. Stir well.
- Heat oil in a tempering pan, add mustard seeds and asafoetida.
- Pour the tempering over the curry and simmer for 2 min.
- Serve it as a side dish with rice and dal or any curry.
Tip:
Colocasia leaves can be used for making Allu, Aale Ganthi, Alu Vadi
Save as PDF
