Aluche Fadfade

This is a classic Maharashtrian dish made using (alu) colocasia leaves, tamarind and jaggery. It is made for prasad thali and even for ceremonies. It is called “Aluche Fadhfade” because when you simmer the dish it makes a sound like “fadh fadh”, hence the name. This dish is typically served with plain white rice.

Ingredients:

Aluche Fadfade

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

  • 6 Colocasia Leaves
  • 1 Tbsp Peanuts
  • 1 Tbsp Split Peas
  • 1 Tbsp Cashews
  • 1 Tbsp Dry Coconut Pieces
  • 1/2 Tsp Tamarind Paste
  • 2 Tbsp Jaggery
  • 1 Stalk Curry Leaves
  • 1 Tsp Goda Masala
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1/4th Tsp Red Chili Powder
  • 1 Tbsp Gram Flour (Besan)
  • 3 Tbsp Oil
  • 1/2 Tsp Turmeric Powder
  • 1/4th Tsp Mustard Seeds
  • 1/4th Tsp Cumin Seeds
  • 1/4th Tsp Asafoetida
  • 1 1/2 Cup Water
  • Salt

Instructions
 

  • Soak peanuts, split peas, dry coconut pieces, cashews in water for 1 hour.
  • Wash, peel and chop Colocasia leaves.
  • In a pressure cooker cook choppedĀ Colocasia leaves, split peas, peanuts and dry coconut pieces.Ā 
  • Add 1 tbsp water into gram flour (besan) and make paste.
  • In a different pot heat oil. Add mustard seeds. When mustard seeds starts to sputter, add cumin seeds, turmeric powder, asafoetida, curry leaves.
  • Add the mixture cooked in pressure cooker and cashews. Add water and mix well.
  • Add tamarind paste, jaggery, goda masala, coriander powder, cumin powder, red chilli powder, salt. Mix well.
  • Add gram flour (besan) paste. Let it simmer for 10 minutes on low heat.

Notes

Gram flour (besan) paste gives thickness to the dish. If you are making this dish ahead of time then add some water and boil it and serve.

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