Alvati: A Tempting Konkani Curry Made With Colocasia Leaves
Updated : August 10, 2021 13:08 IST
Colocasia leaves have a distinct nutty flavour. They cook fast. If you’ve ever tried making a curry using colocasia leaves, then you must know that the leaves simply melt in the mouth once you cook them.
Colocasia leaves are eaten widely across the country in various forms. Colocasia leaves can be added to soups, fritters and curries, or converted into flour. Have you ever tried patras? They are made from colocasia leaves which are rolled into spirals, steamed and finally fried. Patras are eaten across Maharashtra and Gujarat. Depending on where you go, the preferences of flavour change. For instance, patras may have a coating of a spicy bean paste in Gujarat, whereas, in the south, you may get to try patras in more sublime flavours.
Colocasia leaves are shaped like a large ear. Colocasia plant is also called taro. While you may know about another dish made from taro root, known as arbi, you may not have guessed that arbi and colocasia leaves are closely linked. They come from the same plant. While arbi is made from taro roots, patra is made from colocasia leaves.
Colocasia leaves have a distinct nutty flavour. They cook fast. If you’ve ever tried making a curry using colocasia leaves, then you must know that the leaves simply melt in the mouth once you cook them. In Konkani cuisine, alvati is a coconut-based gravy which also makes use of colocasia leaves. It is eaten commonly during the rainy season, when the colocasia leaves are at their best. Here’s a recipe, if you’d like to make it —
10 - 15 colocasia leaves
1/2 cup coconut, grated
1/2 tablespoon ginger paste, grated
1 tablespoons coconut oil
1/2 tablespoon tamarind paste
1-2 green chillis
2 red chillis
Salt, to taste
- Chop the colocasia leaves. Set aside.
- Put the leaves in a pressure cooker, along with one cup of water and salt.
- Meanwhile, dry-roast red chilli and green chilli.
- In a blender, add the chillis along with grated coconut.
- Grind into a fine paste, using 1/2 cup water. Set aside.
- Transfer the leaves along with the remaining water in a pot.
- Add the ground paste into the pot.
- Add ginger and tamarind paste.
- Bring the mixture to a boil.
- If it is too thin, allow it to cook continuously.
- If it has thickened, turn off the heat.
- Adjust salt, if needed.
- Drizzle with coconut oil.
We hope you’ll enjoy the recipe!