Comments on: Chana-colocasia leaves sidedish (VenTi randayi)

By: SeeC

SeeC — Mon, 24 Sep 2007 20:05:53 +0000

Very new to me. Should see if i can get this leaf here.

By: pelicano

pelicano — Sat, 15 Sep 2007 00:16:55 +0000

I made this today Shilpa- I like it very much! I thought it would taste like chane ghashi, but no…the roasted coriander seed makes this taste very different. My mother liked it as well, as I spied her taking spoonfuls, when I wasn’t looking, from the dish!

By: satya

satya — Tue, 11 Sep 2007 11:21:49 +0000

Hi Shilpa
Never heard of this dish.But tried as it sounded interesting.Tasted great,just like an accompaniment in an udupi thali.Loved it.Thank you for sharing.

By: kanchan

kanchan — Mon, 10 Sep 2007 15:53:23 +0000

me n let me know where exactly do we get fresh Indian tasting fish. specially big tiger prawns, pomfret type fish.
Thanks a lot for all your help.

By: kanchan

kanchan — Sun, 09 Sep 2007 10:02:57 +0000

Dear shipa,
Hi! After I read your recipe , I remembereed there were some alva paan and ventti in my fridge. My mother makes aalavatti, on Janmashtami and venti we use for venti upkari.
For aalavatti finely chopped colocasia leaves with a few chopped and cleaned venti are pressurecooked along with a slit green chilli and a small piece of chopped ginger.
To this finely ground paste of freshly scraped coconut, 2 dry roasted chillis, tamarind paste and a tbsp of fried urad daal is added. add salt to your taste & season with mustard seeds, curry leaves, 2 -3 pieces of dry chillis and asafoetida.
For ventti upkari if u maroonish ventti it is better , peel and chop, pressure cook with a 2amslols [ kokam] and add jaggery and salt according to your taste . season it with crushed garlic and 2-3 pieces of dry chillis . It tastes good with hot rice. Is very good for health.

Shilpa: Kanchan, we too make alvatti a lot and love it, but since garlic is used, we usually do not make it for any festivals. We also add ambade or keerlu(bamboo shoots) for that. It tastes great. Our way of making it a slightly different. Thanks anyway for mentioning it.

By: Sig

Sig — Sat, 08 Sep 2007 19:35:59 +0000

Haven’t had this in ages! Didn’t know we can find these here, that leaf look so fresh. We call these chembila.

By: James H.

James H. — Sat, 08 Sep 2007 02:34:18 +0000

Another amazing dish. We’ll definitely try this soon.

By: Aruna Pai

Aruna Pai — Fri, 07 Sep 2007 23:12:30 +0000

Purnima…I guess the two things you cant remember are kirlu (bamboo shoot) and kaboo (sugercane). The best alvatii i have eaten is in Wadala Mutt during Ganesh Chaturti where all the five things you mentioned is used.

Shilpa.. I made this today and it was awesome. Thanks again.

By: sandeepa

sandeepa — Fri, 07 Sep 2007 15:48:42 +0000

what leaves are these Shilpa ?

Shilpa: Sandeepa, the name more popular here for colocasia is taro. I have updated the post with Bee & Jai’s post about these leaves.

By: Purnima

Purnima — Fri, 07 Sep 2007 15:10:13 +0000

Shilpa,
Lovely recipe..I dont think its made at my place ..we get smaller sized leaves, make ganti of it.Dunno the recipe (I think as Vee says its Bhutti-the tangy taste still on my memory tastebuds!) We used to make Gajbaje, little stems (maybe the stems in Mumbai r not worth using -juna -again unsure)but i think at my place they add up five things to it..corn,dento,Ganti,forgot the last two things as i used to dish out only corn which was cut into cirular pieces and the taste of corn which absorbed this curry was worth fighting for!
Thks for your recipe.Surely wd try it out.I feel proud that you go thru the festivals with detailed amchigele dishes! Priceless!!