Alwathi is prepared with wild variety of arvi leaves which grows during rainy season. This is a side dish had with rice and is mainly prepared on Nopi (Anantha chathurdashi) the 14th day after Ganesh chathurthi. It is one prepared in konkani temples (Mangalore side).
- 20-25 arvi leaves (wild variety) can use the normal pathrodo leaves too.
- 10 stems remove the outer skin and cut into 2″ inch piece.
- 2 corn cobs cut into 2″ long pieces.(opt)
- 1 fist full groundnuts (if using dried ones soak it overnight)(opt)
- 4 hog plum(Ambade).. as this is a seasonal one can use lime/tamarind/bimbul/ star fruit also.
- 1 inch ginger piece
- 1 cup coconut gratings
- 3 green chillies
- 6-8 roasted red chillies
- mustard 1 tsp
- curry leaves few
- 2 tbsp coconut oil
- salt to taste
- Select tender arvi leaves growing in a clean place.
- Remove its veins. roll the leaves and put a knot with each leaves ( can b finely chopped too).
- Now cook arvi leaves, its stem, corn cob and groundnuts together in cooker for 2-3 whistles.
- Mince ginger and keep aside.
- Grind coconut, red chillies, tamarind (if hog plum is not available) to a fine paste.
- When the leaves and the veggies are almost cooked add green chilly slits and salt to taste.
- Now add the ground masala and the ginger pieces and boil well.
- Prepare seasoning with oil in a kadai, splutter mustard and curry leaves. Pour this on the curry
1.You can prepare alwathi with the arvi leaves and stem alone if you don’t like corn and groundnuts in it.