
Alu Vadi
Ingredients
- 4 large Alu (Colacasia, Arbi) leaves or 6 medium leaves
- 4 cups Besan (gram flour)
- 2 tbsp. tamarind paste
- 1 tbsp. Jaggery
- Salt to taste
- Grind together:
- 6 green chillies
- 1tbsp. coriander seeds
- 1 tsp. cumin seeds
- 5 garlic flakes
- ½” pc ginger
- Oil for frying
- Tempering
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. sesame seeds
- Garnish (optional):
- Coriander leaves
- Fresh coconut
Method
- Cut off the stems and thick ridges from the back of of the Alu leaves.
- Soak the leaves in salted water for 10 minutes to loosen any dirt or kill any insects attached to the leaves.
- Rinse the Alu leaves and wipe dry.
- Mix the tamarind paste, salt and jaggery with ground masala.
- Add besan and make a thick spreadable paste with water (ensure it is not runny or will be difficult to stay on the leaf).
- Take one leaf and spread some of the paste to cover the leaf.
- Place a second leaf on top of the first leaf and spread some more of the paste on it.
- Repeat the process till all the leaves and paste is used up.
- Roll up the leaves, by folding in the sides and make a big compact roll.
- Steam in a pressure cooker or steamer till cooked, about 20 to 25 minutes.
- Allow to cool.
- Cut into ½” thick slices and shallow fry in oil till lightly brown on both sides.
- For tempering, heat oil in a pan, add the mustard seeds, when they splutter add the sesame seeds and toss for few seconds till lighly brown.
- Pour the empering over the alu vadi and serve with chutney or tomato ketchup.
- Garnish with chopped coriander and fresh coconut, if desired.
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