Saturday, 6 October 2012

Alu Wadi ( Patrawade)

Last week I saw this big bunch of colocasia leaves in the market and immediately bought it to make  aluwadi which is loved by all of us.
Alu leaves are called Colocasia in english . The leaves used for vegetable and alu wadi are of different types.
The wider leaves are used for making aluwadi. Some times colocasia leaves leave an itching sensation in the throat and so usually tamarind is used in preparation of any colocasia  variety.
Though the method to make aluwadi is little laborious  the final dish is worth all the efforts.




Ingredients :

9 to 10 .....................broad alu leaves (colocasia)
Oil
Rawa to coat


Filling :

2 cups .......................besan (chana flour)
2................................finely chopped onions
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :





                              Mix all the ingredients given in the filling to make a thick batter.
                     The batter should be spicier than usual as you have to apply it on the leaves .




                                                     Wash and wipe the alu leaves .
                                                 On the reverse side smear little oil.



                                        Spread the above mixture evenly on each leaf.
                                       Arrange 3 to 4 leaves one above the other.
                             Arrange the leaves althernately so that they form even rolls.



                                               Tie the rolls with thread to keep them intact.
                                  Steam in the pressure cooker for half an hour without pressure.



                                                            When cold cut into slices .








You can either deep fry them .
Or you can coat them with rawa and shallow fry them.
Or make tempering with oil , mustard seeds and sesame seeds and pour on them.
They are yummy in any form.








2 comments:

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