TENDER COLOCASIA LEAVES ALVATI / Thera Panna Alavati / Pathroda Panna Alwati

Alvati is a Konkani cuisine prepared with tender Colocasia leaves and Stems during rainy season.Alvati is a  Coconut based gravy using Colocasia leaves and stems.Colocasia leaves Alvati / Thera Panna Alavati is a traditional GSB Konkani community dish prepared especially on Sree krishna Janmashtami festival.During rainy season we get soft and tender Colocasia leaves/ Tharya Paan which has less or no itching sensation.So Konkani people prepare this Alvati using tender Colocasia leaves and stems.

You need to add some sour agent in any dish made with Colocasia leaves.After consuming the dish, they give an itchy feeling to the throat.Souring agents like Tamarind, sour Hog plum, Star fruits etc. are used to remove that itchy feeling.Hog plum (Ambado) or Star fruit (Karmbal) is used to avoid itchiness in preparing Colocasia Alvati. If Hog plum (Ambado) or Star fruit (Karmbal) is not available we use Tamarind.If using Hog plum, just crush them or if using Star fruit chop them finely and cook along with Colocasia leaves.

The following ingredients are needed to prepare Tender Colocasia Leaves Alvati .

Ingredients:-

Colocasia leaves.-15 (tender.)
Colocasia stem.   -15 (tender)
Hog plum - 3 or Star fruit.-5( instead of using Tamarind)
Salt.                     -to taste.
Green chilly.        -2
Ginger.                 -a small piece

For grinding Coconut Masala Paste:-

Coconut grated.    -1/2 cup
Dry Red chillies.   -2
Tamarind.              -a lemon size (instead of using Hog plum or Star fruit)

For Seasoning:- 

Coconut oil.           -2tsp
Mustard seeds.       -1tsp
Hing powder.         -1/2tsp
Curry leaves.          -1spring

Instructions:-

1. Choose tender Colocasia leaves (Therya pan / Taro leaves).Tender Colocasia leaves would not have developed thick veins.So they cooked well. Remove if any thick veins and nerves on the back of the Colocasia leaves.Wash and finely chop them. Keep aside.

2. Peel the outer layer of the tender Colocasia Stems and  finely chop and wash the chopped Stems. Keep aside.

3. Soak Tamarind in little warm water and then extract Tamarind Pulp.Keep aside.

4. Grind the grated Coconut, dry Red chillies and Tamarind pulp to a smooth paste adding little Water.Keep aside.[If using Hog plum or Star Fruit, avoid Tamarind  Pulp while grinding the Masala.]

5. Wash and half slit Green chillies lengthwise and keep aside.

6. Peel,wash and finely chop the Ginger and keep aside.

7. Pressure cook finely chopped tender Colocasia leaves and Colocasia stems with  little Salt and 1/2 cup Water for 2 whistles.Keep aside.

8. (If using Hog plum (Ambado) or Star fruit (Karmbal),you can pressure cook it along with Colocasia leaves and stems.)

Method:-

1. In a cooking vessel add the pressure cooked Colocasia leaves and Colocasia stems.Add half slit Green chillies and finely chopped Ginger pieces.Mix well and bring them to boil for 2 minutes.

2. Add ground Coconut masala paste into the cooking vessel. Mix well with the cooked Colocasia leaves and stems.Boil again for 2 minutes.Check for Salt and add little Salt if needed and mix all the ingredients well and boil on low flame.When the raw smell of the ground Coconut masala goes off switch off the flame.

3. Heat Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry for a second.Add Hing powder and saute well.Then switch off the flame.

4. Pour the above seasoning into the Colocasia leaves Alvati in the cooking vessel.

5. Transfer the Colocasia leaves Alvati to a serving bowl.

A very tasty and delicious Tender Colocasia Leaves Alvati / Thera Panna Alavati /Pathroda panna Alwati is ready to serve with hot steaming  Rice.

Try the recipe and enjoy the dish.