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.
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!
0 Comments