“Aluvadi” – Colocasia leaves Vadi – is a traditional Maharashtrian favorite preparation. This is normally best enjoyed when deep fried. Sometimes, when a roll of the aluvadi is left over, the CKP community prepares a variation, where the Aluvadi’s are cooked in Coconut milk, which gives them a very unique taste and is enjoyed as a great side dish.

Ingredients –

• Aluvadi Roll – 1
• Thick Milk from 1 Coconut
• Garam Masala – Half tsp
• Coriander for garnishing
• Red Chilly powder – Half tsp
• Sugar – 1 tsp
• Salt as per taste

Preparation –

• Make thin pieces from the Aluvadi roll.

• Add very little oil in the cooking pan and heat it.
• Once the oil heats, add the vadi pieces and saute them well for about a minute.

• Add rest of the ingredients now.
• Add Garam Masala.
• Add Red Chilly powder.
• Add Sugar.
• Add Salt according to taste.(The Aluvadi roll already has salt- hence add very less salt.)
• Saute and mix it for half a minute.

• Add the Coconut milk.

• Let it cook for about 2 mins on a low flame. Keep the lid on the pan.
• Remove the lid after 2 mins.

• Garnish with Coriander.

• Move to the serving bowl.

For detailed video recipe, click on the below link –

Thank you!