Tuesday, October 27, 2020

ALVAMANDE HUMMAN

 ALVAMANDE HUMMAN

In my mother tongue, Konkani,  Colocasia (also known as Taro Root) is known as Alvamande. We make a dish called Alvamande Upkari, a stir fry made using the roots of the colocasia. With the leaves of the colocasia, we make one of the most popular dishes in Konkani cuisine called Pathrodo.

Colocasia is called Arbi in Hindi and Kesavuna Gedde in Kannada. Many dishes  are made across India using colocasia/arbi. Some of these are featured in this blog including :-

It is well established that colocasia/taro root has numerous health benefits. 

Today's recipe is for a coconut-based side dish from our Konkani cuisine made with colocasia called Alvamande Humman. 

"Humman" is a spicy thickish coconut based curry. It usually is served as an accompaniment to rice and dal in the main meal where it complements the dal with its spicy taste.  



Ingredients:-

  • Alvamande ( Colocasia), 250 gms 
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6-7
  • Tamarind, size of small marble
  • Raw Rice, 1 tsp ( optional) 
  • Asafoetida/Hing Powder, 1/4 tsp 
  • Salt, to taste
  • Coconut Oil, 1 and 1/2 tbsp
Method:- 

Firstly, wash the colocasia thoroughly 
In a pressure cooker, cook the colocasia with adequate water for 1-2 whistles or till it gets done 
Take care that the colocasia does not get mushy or overcooked
Remove, drain the water and allow it to cool
Then peel the skin of the colocasia and cut them into roundels 

Dissolve 1/4 tsp of asafoetida in 1 tbsp of water. Mix well and keep aside.

In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water . Keep aside

Take the cooked colocasia roundels in a vessel and to this add the ground paste and salt to taste 
Mix well, adjust the consistency to make it gravy-like by adding water and bring to a boil 
Then lower the flame and let it simmer for 5 minutes 
Switch off the gas
Now add the dissolved asafoetida and the coconut oil and mix well
Keep it covered for a few minutes to enhance the flavors in the dish
Serve the Alvamande Humman as a side dish with the main meal




No comments:

Post a Comment