Aluche Phadpad / Aluchi Patal Bhaji has a distinctive taste that balances earthy colocasia leaves with the sweetness of jaggery and the sourness of tamarind. This unique combination of flavors makes it a beloved dish in Maharashtrian households.
Aluche Phadpad / Aluchi Patal Bhaji has a distinctive taste that balances earthy colocasia leaves with the sweetness of jaggery and the sourness of tamarind. This unique combination of flavors makes it a beloved dish in Maharashtrian households.
Ingredients
Pressure cooking for Aluche Phadpad
- 1/2cupChana dal
- 1/4cupPeanuts
- 1bunch of arbi leaves (chopped) including stems
- Salt as per taste
- 1tspTurmeric
- 3cupWater
Preparing and Tempering Aluche Phadpad
- 1tbspPeanut oil
- 1tspMustard seeds
- 1tspCumin seeds
- 1tspasafoetida
- 7crushed garlic
- 2Green chillies ( chopped)
- 1tspTurmeric powder
- 1/2tbspMalvani masala
- 1/2tbspcoriander powder
- Cooked Arbi Dal
- 1/2cupTamarind pulp
- pieceof jaggery
- Coriander leaves to garnish
How to make Maharashtrian Aluche Phadpad
Cooking Dal for Aluche Phadpad
Wash arbi leaves ( colocasia leaves) and keep aside. Apply oil over palms as leaves release oxalate which causes itching if not applied. Next roll the leaves together and chop finely . Chop the tender stems . Avoid thick stems as it's bitter in taste.
In a pressure cooker , add chana dal , peanuts , water , chopped arbi leaves and it's stem. Next add salt and turmeric. Mix well and pressure cook for 4-5 whistles. Depressure and whisk using wooden churner.
Preparing and Tempering Aluche Phadpad
In a wok/ pan, heat peanut oil and flutter some mustard seeds, cumin seeds and asafoetida. Fry some crushed garlic and green chillies.
Ad the masalas mentioned and quickly add cooked dal.
Pour in soaked tamarind mixture and a piece of jaggery. Mix well and cook for 10 min. Once the consistency is thick enough, turn off the flame.
Adjust salt if required. Garnish with coriander leaves. Delicious Aluche Phadpad is ready to serve with bhakri, rice or chapati.
Tips & Tricks
Select fresh, tender colocasia leaves for this dish. Older leaves can have a strong, unpleasant itchiness due to oxalates. Tender leaves cook faster and have a better flavor.
Colocasia leaves can cause a slight itchiness on fingers due to their oxalate content. Apply oil on palm and rub to avoid its side effect.
Aluche Phadpad should have a semi-dry texture, not too watery. Ensure that you don't add too much water while cooking. If you find the mixture too wet, cook it uncovered to let the water evaporate.
Let the dish rest for 10-15 minutes after cooking. This helps the flavors to blend better, making the dish tastier.
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Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and far. Lots of Love !!! ❤️ Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...
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