Thursday, 30 July 2015

Alva Mande Pejupkari-Taro/Arbi/Colocasia Soup

 
 
"Pej "in Konkani means rice cooked with lots of water which becomes starchy,but the starch is not drained instead eaten along with it just like a soup.Hence this dish gets its name as 'pej upkari'.Some call it thoy too.It can be also made  with potatoes just replacing taro/arbi instead.Alva Mande is the Konkani name of the vegetable.
A simple and easy accompaniment that can be had with rice which is nothing but soupy colocasia/taro.It is simple ,yet tasty and perfect for a lazy day.Taro/arbi is a rich starchy root vegetable yet high in fibres and can boast of several minerals and is gluten free.There are other ways of cooking this root vegetable...will post a dry masala subzi in my coming posts.
In North India taro is deep fried and added to gravies,which iam yet to try as deep frying is something I do not prefer much,but have to try it out just for the sake of relishing.

Ingredients:
Alva mande/Arbi /colocasia          5-8
(peeled,washed,
chopped into 1"fingers)
Salt                                                           to taste
Water                                                      about 2 cups for pressure cooking

For seasoning:
Mustard seeds                                     1tsp
Urad daal                                              1/2tsp
Red chillies                                          2-3
(broken)
Curry leaves                                       5-6
Oil                                                           2tsp
Asafoetida(hing)                              1/4tsp

Method:
  • Take the chopped colocasia add salt to taste and water as mentioned above in a pressure cooker and cook for 5 minutes(i.e.,when the first whistle is about to begin switch to low flame and cook for 5 minutes)
  • Take the pressure cooked contents in a soup pot.
  • With the back of a laddle just mash a few colocasia chunks in the pot.
  • In a small seasoning pan heat oil.
  • Add mustard,once sizzles,add urad daal,broken red chillies,curry leaves and finally asafoetida(if using in diluted form then add it to the boiling pot)
  • Drop over the pot of colocasia.
  • Boil for 2-3 more minutes.
  • Serve with rice,papad and some dry subzi
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