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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
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 chopped Colocasia leaves, split peas, peanuts and dry coconut pieces.
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.