Alu Wadi ( Unique and delicious)

 Happy Holi everyone!!

 

Mava Gujiya, Pooran poli nahi toh Alu Wadi hi sahi. 

I was extremely happy to find the Colocasia/ Alu leaves here in Singapore and try these Alu Wadis the way my Mamma makes them which are very different from the Alu wadi found or made otherwise. 

Trying and treasuring this special recipe of hers was on the list for a long time and I am overjoyed finally making the Alu wadi followed by compliments from my in-house tasters.

 

Try this recipe and let us know how you find this version of Alu Wadi.

 

Tag us on Instagram at #my_culinary_tales and get featured. We would also love to hear from you in the comment below. 

 

Ingredients

 

25 leaves of Alu/ Colocasia/ Taro 

1 cup rice 

1/4th cup Toor Dal

1 cup coconut

½ tsp turmeric powder

2-3 Goan Cancona Red chilly (For spice)

1 Kashmiri red chilly(For color)

½ inch Asafetida

1-inch Tamarind

1 1/2 tsp Salt 

1 tbsp Jaggery

Water as needed

 

Procedure

 

Soak the rice and toor dal for an hour or two after washing them with clean water twice.

In a grinding jar add freshly grated coconut, turmeric powder, red chilies of both types, Asafetida, tamarind, salt, and Jaggery. Grind this into a thick paste using little water as required.

Now drain the rice and toor dal. Add them to this coconut mix and grind quickly such that the dal and rice remain grainy. (Do not grind them thin.)

 

Check for the salt at this stage and add if necessary.

 

Wash the Alu / colocasia leaves thoroughly well, remove the stem, and spread this mixture lightly on each leaf (Inside light green part). 



Overlap this with the next leaf and repeat the process with 3-4 more leaves depending upon the size of each leaf.

 

Now wrap these layered leaves into a tight roll. 

 

Keep this roll to steam for 20 minutes until it is cooked well inside out.

 

Once done and rested, cut the roll into thick rings.

 

Either these can be eaten immediately as steamed or can be lightly coated with semolina and shallow fried with a sprinkle of coconut oil until golden brown on both sides.

 

These taste very delicious.

 

 

Tips and Notes

 

Alu wadi can be stored in the fridge in an airtight container and used within a week by shallow frying it or re-steaming it before eating.

 

Also please note that sometimes these leaves can cause scratchy palms if that happens please use tamarind to rinse your hands thereafter or use a hand glove to wash the leaves.

 

If you made this Alu Wadi our way, we would love to hear all about it! Tag us on Instagram at #my_culinary_tales and get featured. We would also love to hear from you in the comment below. 

 

Happy Cooking! 

 

 

 

 

 

 

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