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


    1. Select tender arvi leaves growing in a clean place.
    2. Remove its veins. roll the leaves and put a knot with each leaves ( can b finely chopped too).
    3. Now cook arvi leaves, its stem, corn cob and groundnuts together in cooker for 2-3 whistles.
    4. Mince ginger and keep aside.
    5. Grind coconut, red chillies, tamarind (if hog plum is not available) to a fine paste.
    6. When the leaves and the veggies are almost cooked add green chilly slits and salt to taste.
    7. Now add the ground masala and the ginger pieces and boil well.
    8. 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.

2 replies to “Alwathi

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