Alwathi is a dish prepared out of tender taro/arvi/colcasia stem. In order to remove the itchiness of the dish we add bilimbi or star fruit. Grated coconut and sour curd are other major ingredients of this dish. No onions and garlic have been used in the preparation of alwathi. The way it is prepared will look similar to how we prepare thakka ambat (recepie will be given later). But it is not so. It has its own taste, flavor and aroma. Do try it out and see….
Ingredients
You need
- 1 bunch of tender stem of taro/arvi/colcasia
- 5 to 6 no’s bilimbi
- 2-3 no’s (or as per your spiciness level) of Red chilies
- 2 to 3 tbsp grated coconut
- 1\4th cup thick curd (Sour)
- and salt to taste
Seasoning
You need
- Coconut oil as required for seasoning
- 1 small spoon mustard seeds
- 1 small spoon urd dhal
- 1 small spoon cumin seeds
- A small pinch methi seeds (Fenugreek)
- 1 Sprig curry leaves
Method
Peel of the skin of the tender stem. You can use your hands. A chance of itching is there. Those who cannot tolerate the itching can use disposable gloves.
After removing the peel wash the stem and cut into ½’’ to 1’’ pieces as shown in the photograph.
Put the cut pieces in a separator of the cooker, add bilimbi, salt water and pressure cook for 5 to 10 min. (If you do not have a separator use a wide mouth utensil which goes inside your cooker).
In the mean time grind and keep coconut and red chilies to a smooth paste.
Once the taro stem gets cooked transfer it to a fresh vessel and add water and let it boil.
Now add the ground paste and mix well.
Once it starts to just bubble add the curd and mix well. Switch off the flame.
Finally add the seasoning as mentioned in the ingredients
While adding methi seeds do not over roast them as it will give a bitter taste for the alwathi.
Your alwathi is ready to be served as side dish along with meals.
Tips
Do not add too much water. It should be somewhat of semi thick consistency. While adding water you should also remember that you will be adding curd also. So adjust your addition of water. The consistency should be such that the curry shouldn’t keep flowing from one end to the other nor it should be too dry that you get the feel of coconut while swallowing.
If your curd is having lumps just beat it in the mixer. Just one turn enough and then add. Or else you will see the lumps floating on top.
Do not forget to add bilimbi or star fruit or else your throat will start itching
If you are using tender stem of leaves grown in summer pressure cook for 15 to 20 minutes, as itching will be more for summer grown leaves/stem than those grown in the rainy season.
