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.
