Alwatti with Corn Curry (Colocasia Leaves Curry)

ALWATTI WITH CORN COB

Colocasia/Taro/Alu leaves are seen in abundance in the tropical region. It adapts well to hot, marshy, humid climate. Very popular dishes are made using these leaves in the southern and western regions of India. Many households grow these beautiful plants in their backyards. They have so big leaves that it contributes to the lush greenness in the yard. Also known as Alu paan, this recipe is called Alwati, it's very tasty and can be made with the various combination of other ingredients like peanuts, jackfruit seeds, corn, channa dal etc. I consider this recipe exotic due to its unique taste, look and feel of the dish :) These leaves are also used in making the famous dish called Patrode or Patra.

HomeGrown Leaves

It is very easy low maintenance plant to grow in your backyard. You can either grow it in a big pot or directly in the soil. Get taro roots from the supermarket and soak it in water for a couple of days till you see small roots popping out of the root. Now all you have to do is plant it about 2-3 inches down in the soil. Water regularly and see this gigantic nutritious leaves coming out in a couple of weeks.

Let's check out the recipe:

Ingredients:

• 6-7 good size Colocasia leaves
• 3/4 cup grated coconut
• 1 small marble size tamarind
• 2-3 green chillies
• 1 inch ginger
• 2 corn cobs cut into pieces
• 4-5 buttermilk chillies (taka mirsang) - optional
• salt to taste

For the tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• pinch asafoetida (hing)
• 10-12 curry leaves

Preparation:

• Chop colocasia leaves along with the stem. Pressure cook leaves and corn cobs for 4 whistles (or cook till corn is done). 
• Make a paste by grinding coconut, tamarind, green chillies and ginger.
• Take a pan, add this paste along with cooked corn and wilted colocasia leaves and bring to a boil.
• Add salt and simmer for few more minutes.
• For the tempering, in a tadka pan add oil, 1/2 tsp mustard seeds, once it splutters add curry leaves and hing. Pour it over the cooked colocasia mixture. Stir gently.
• In the end, add fried buttermilk chillies in the curry and serve hot with roti's or rice. Your aromatic, healthy dish is ready!

njoY!! happY cookinG!!

recipe credit to Anuradha Mudalagiri, my fellow foodie. 

Home-grown Colocasia leaves

Health Benefits: Colocasia leaves are loaded with potassium and several minerals and vitamins. Helps to build a strong immune system, fights fatigue problems, helps lower blood pressure, helps in anti-aging process as it has a high content of hyaluronic acid. It's a low glycemic index food. These are home grown Colocasia leaves :)

Pathroda / Pathrode (Colocasia Leaves Stuffed, Rolled and Steamed)

Pathroda or Patroda is the most loved dish of Konkani cuisine. Colocasia leaves( Alu paan ) is a tropical plant and grows in abundance in people's backyards. All you got to do is sow in taro roots and water it regularly. You will see these huge luscious green leaves popping out in no time:) I had fun growing these on my patch for the last few years!

There are 10 different names for these leaves and I believe it is consumed in the entire subcontinent of India. Every state has its own authentic dish that has a unique flavor and taste. For example, patra dish from Gujarat/Maharashtra uses a slightly different stuffing that goes in the colocasia leaves and tastes equally delicious! In most parts of Karnataka, they make patroda. In the more southern states of India, they make scrumptious curries. East of India uses the leaf to steam seafood. I should give it a try someday :)!

Initially, whenever I craved to eat Patroda, I replaced colocasia leaves with collard leaves. That works fine too. Also, spinach works, but you have to add more of those leaves as they are very delicate and soft.

You can take a look at alwati(with the corn cobs) recipe on my blog, another unique and authentic dish using colocasia leaves.

The leaves are waterproof and it has a smooth texture, you can actually make cups out of it and drink water :). Amazing creations of nature. In India, one has to be careful when plucking the leaves as some may cause itchiness in your throat while you eat. My mom always kept a glass of buttermilk to drink after having patroda for the meals. It helps to stop the itchiness. When you get it from the store, you need not worry as they get a good stock of leaves. Luckily for me, my home-grown leaves are perfect and itch free :) So no worries hehe.

Let us take a look at the recipe:

Ingredients:

• 10 med size colocasia leaves - makes 2 rolls of 5 each OR 6 big leaves
• 1/4 cup toor dal
• 1 tbsp rice
• 1 tsp channa dal
• 1 tsp urad dal
• 3/4 tsp coriander seeds
• 1 tsp jaggery
• 3/4 cup grated coconut
• 5-6 red chillies
• 1/2 tsp tamarind
• pinch of asafoetida (optional)
• 1-2 tsp oil
• salt to taste

Preparation:

• Soak toor dal, rice, channa dal in water for about 30 minutes minimum.
• Heat oil and fry urad dal, asafoetida, red dry chillies and coriander seeds. Transfer it to a blender. 
• Grind it along with grated coconut, soaked dals, rice, tamarind, jaggery and salt without adding much water (add water sparingly). Make a dry mixture and keep aside. 
• Take a leaf and trim it stem, place in upside down and slather the masala (abt 1-2  tbsp) on it evenly. Place another leaf over it and apply the masala on it. Continue doing the same till you work with 5-6 leaves. 
• Now roll it like a burrito, fold the side ends a little inside and roll from bottom to the top to make one giant roll. Do it gently as the leaves are soft, you don't want to tear/bruise it.
• Steam it using your steaming vessel or pressure cooker without using the whistle for 15 minutes on med-high flame.
• Let it cool before you take a sharp knife and cut crisply into roundels. You will see the beautiful rings with masala coated on it. 
• It can be enjoyed as is by drizzling little coconut oil over it, OR additional tadka of mustard seeds, curry leaves can be added over it, OR it can be shallow fried by rolling it in semolina. Any way you devour it, it will taste amazing!

njoY!! happY cookinG!!

Notes*: 

You can replace colocasia leaves with big spinach leaves or collard greens too. Follow the same method of preparation. Steam 10 minutes extra if using collard leaves and trim the stem nicely.

shallow fried pathroda

Health Benefits:
Colocasia leaves are loaded with potassium and several minerals and vitamins. Helps to build a strong immune system, fights the fatigue problems, helps lower blood pressure, helps in the anti-aging process as it has a high content of hyaluronic acid. It's a low glycemic index food. They are home grown Colocasia leaves :)