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colocasia leaves (food)
by Another Brick Mon May 30, 2011 12:58 am
does any other community in india cook colocasia leaves? it is called aLu ("L" sounds a lot like "zh" in "thamizh") in MH. MH has two - aLu bhaji and aLu wadi (deep fried snack). its roots are well-known and popular - arbi/arvi. but leaves?
Another Brick- Posts : 1495
Join date : 2011-05-02
Re: colocasia leaves (food)
by Merlot Daruwala Mon May 30, 2011 1:44 am
It's relished all over the West Coast. Gujjus make a sweetish version. The Mangaloreans make a spicier version and eat it drenched in coconut oil.
Merlot Daruwala- Posts : 5005
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Re: colocasia leaves (food)
by Another Brick Mon May 30, 2011 1:49 am
yes, aLu bhaji we make is also sweet and used to be the default bhaji on the weddings menu back in the day.
do you know what it is called in gujarati and kannada/tuLu/konkani?
do you know what it is called in gujarati and kannada/tuLu/konkani?
Another Brick- Posts : 1495
Join date : 2011-05-02
Re: colocasia leaves (food)
by Merlot Daruwala Mon May 30, 2011 1:54 am
Gujju: patrA / patrel
Konkani / Tulu: patrode
Konkani / Tulu: patrode
Merlot Daruwala- Posts : 5005
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Another Brick- Posts : 1495
Join date : 2011-05-02
Re: colocasia leaves (food)
by Guest Mon May 30, 2011 2:02 am
I have heard of chemakoora (arbi curry) and chemaaku (arbi leaves) but have never eaten it or know of anyone who cooks it. Perhaps it is a lost recipe.
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Re: colocasia leaves (food)
by Merlot Daruwala Mon May 30, 2011 2:13 am
The Gujju version as well as the Mangalorean version involve stacking the leaves with layers of a spicy, besan-based paste, rolling it up and steaming the roll. It's then sliced into little rounds of half-inch thickness and eaten. A mustard+sesame tadka on top of the rounds is optional.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: colocasia leaves (food)
by Guest Mon May 30, 2011 2:14 am
Merlot Daruwala wrote:The Gujju version as well as the Mangalorean version involve stacking the leaves with layers of a spicy, besan-based paste, rolling it up and steaming the roll. It's then sliced into little rounds of half-inch thickness and eaten. A mustard+sesame tadka on top of the rounds is optional.
veggie sushi
Guest- Guest
Re: colocasia leaves (food)
by Another Brick Mon May 30, 2011 2:28 am
Merlot Daruwala wrote:The Gujju version as well as the Mangalorean version involve stacking the leaves with layers of a spicy, besan-based paste, rolling it up and steaming the roll. It's then sliced into little rounds of half-inch thickness and eaten.
exactly. that's what aLu waDi is. some people steam it and some deep fry it. both are good.
Another Brick- Posts : 1495
Join date : 2011-05-02
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