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.
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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.
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.
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.
How do I prepare Aluche Phadpad using colocasia leaves?
To prepare Aluche Phadpad, start by washing the colocasia leaves thoroughly and applying oil to your palms to prevent itching from the oxalates. Roll the leaves together and chop them finely, including the tender stems. In a pressure cooker, combine chana dal, peanuts, water, chopped arbi leaves, salt, and turmeric. Pressure cook for 4-5 whistles, then whisk the mixture using a wooden churner. Finally, sauté spices in peanut oil, add the cooked mixture, tamarind pulp, and jaggery, and cook until thickened.
Is Aluche Phadpad suitable for a vegan diet?
Yes, Aluche Phadpad is suitable for a vegan diet as it contains no animal products. The dish is primarily made from plant-based ingredients like colocasia leaves, chana dal, peanuts, and spices, making it a delicious and nutritious option for vegans.
What can I substitute for jaggery in Aluche Phadpad?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar for a similar sweetness. Keep in mind that the flavor may vary slightly, but these alternatives will still provide the necessary sweetness to balance the dish.
How should I store leftover Aluche Phadpad?
To store leftover Aluche Phadpad, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the consistency and heat it on the stovetop or in the microwave.
What dishes pair well with Aluche Phadpad?
Aluche Phadpad pairs wonderfully with bhakri, rice, or chapati. You can also serve it alongside a side of yogurt or a fresh salad to complement the flavors and add a refreshing element to your meal.
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