Ingredients:
4 cups chopped Alocasia Root / Mundigadde
Small lemon sized Jaggary
Small grape sized Tamarind
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 - 2 Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil
Recipe:
Remove the skin of alocasia root and chop it into small pieces as shown in the picture below.
Wash the chopped alocasia root and put them in a cooker container. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker container. Add chilly powder, turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (4-5 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.
4 cups chopped Alocasia Root / Mundigadde
Small lemon sized Jaggary
Small grape sized Tamarind
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 - 2 Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil
Recipe:
Remove the skin of alocasia root and chop it into small pieces as shown in the picture below.
Wash the chopped alocasia root and put them in a cooker container. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker container. Add chilly powder, turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (4-5 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.
3 comments:
very new to me. looks nice.
Some mundi roots do give tongue irritation even after properly cooked with tamarind also.How can we make out whether the root is ok or not before cooking? Is there any checking methods to findout?
Mundi thallinge kadadu hakiyoo maduthavu.Kayige kothambari,menasu haki kadavadu heli kanthu!
Mathe,kene gende(yam) du Kabab (kebab) madi nodi.Laika avuthu.Binding ge huri kadle hakudu.
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