Alvamande means colacassia or taro,which is also commonly known as arbi in hindi and chembu in tamil and malayalam.We konkanis make variety of dishes with this taro tuber.
Here I’m sharing a very tasty curry with just few ingredients that are always available in our kitchen. It is a very simple, spicy and tangy curry which goes well with rice. In this recipe I have used Bimblis/Bimbul/Tree sorrel for sourness to balance the spiciness of the curry. When the tree bears abundance of sorrel fruit we in Konkani households, wash cut them lengthwise and sundry it for 3-4 days applying salt. Later it is stored in airtight jars and used in curries whenever necessary. Now lets get into the recipe.
- Arbi – 18 to 20 (small variety)
- Red chilly powder – 2 tsp
- Sundried Bimbul/tree sorrel – 4-6 pieces (can substitute with tamarind juice)
- Garlic cloves (deskinned) – 8-10 (can be substituted with hing)
- Oil for seasoning – 1 to 2 tsp
- Salt to taste
- Wash the arbi and pressure cook for 2-3 whistles.
- Remove the skin and chop into halves and keep aside.
- Wash the sundried bimbuls to remove excess salt and keep ready.
- Heat a kadai with a tsp oil, add chilli powder and the dried bimbuls and sauté well.
- Add a tbsp. of water (in order to avoid burning of chilli powder) and fry until the oil leaves the sides of the pan.
- Now add the chopped arbi, enough salt and water as per consistency required.
- This is a semi thick gravy so add water accordingly.
- Boil this curry well until everything blends together and becomes a semi gravy.
- Heat little oil in a seasoning pan and fry garlic cloves until brown and nice aroma comes out. Pour this on the prepared curry and switch off the heat.
- Serve after an hour along with rice.
- Can prepare garlic seasoning in first stage too before adding the chilli powder.
- Can use fresh bimbul or tamarind juice too.
- If using Hing in place of garlic then,skip the last procedure and add hing in the first stage before adding the chilli powder.