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:
- Colocassia leaves with stalk – 20 – 25 small size
- Toor dal – 3 tbsp
- White peas – 1/2 cup
- Scrapped coconut – 1/2 cup
- Corriander seeds – 1.5 tsp
- Peppercorns – 3- 4
- Red chillies – 2-3
- Turmeric powder – 1/8 tsp
- Ambade (hog plum) peeled – 3 – 4 (optional)
- Tamarind pulp – 4 – 5 tbsp
- Jaggery (powdered/grated) – 3 tbsp
- Mustard seeds – 1/4 tsp
- Asafoetida – 1/4 tsp
- Oil – 1.5 tbsp
- Vaddio – as per your requirement (optional)
- 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.
Save as PDF
