Comments on: A Konkani rainy season delicacy – Alvatti

By: shraddha kamath

shraddha kamath — Wed, 30 Dec 2009 08:21:46 +0000

u add kabul chana to it then it will be very tasty with garlic phanna.

By: Shilpa

Shilpa — Sun, 27 Sep 2009 00:15:05 +0000

You can use any souring agent – like tamarind

By: praveena kini

praveena kini — Fri, 25 Sep 2009 16:28:49 +0000

I loved this dish!! do you have any substitute for ambade?It is not easily available in my place.

By: Santhosh

Santhosh — Sat, 29 Aug 2009 06:33:26 +0000

Tried it today. Came out excellent. But unfortunately the leaves were very prickly.
So had to throw away the whole preparation. ((

By: Nehal

Nehal — Sat, 08 Aug 2009 16:00:33 +0000

Do you get these leaves in the US? Where do you get it?

Shilpa: We sometimes get these in Indian store.

By: Raaga

Raaga — Thu, 06 Aug 2009 04:53:15 +0000

I remember I left a message here, but can’t find it now.

I love having this with cheppi/dhavi/narlya kheeri. teyi is just round the corner.

Shilpa: I thought I had seen your comment too, I can’t find it now. I am very sorry (. My site is acting up these days.

By: Namratha

Namratha — Mon, 27 Jul 2009 12:28:58 +0000

Correct me if I am wrong but this is not alvati. This is tere paanna ambat/ghashi. Alvati doesnt have garlic n red chillies. It is done with lots of ginger n green chillies. Its made during nagarpanchami n krishnashtami especially. Its mandatory for krishnashtami as far as I know. Regards, Namratha Shilpa: Namrata, there are different versions of Alvatti. We call this as alvatti. We make venti randayi for Krishnashtami.

By: Arun Shanbhag

Arun Shanbhag — Sun, 26 Jul 2009 16:59:57 +0000

Thank you Mai!

This has to be one of my Favorite dishes. I can have this with rice or chapattis. In our home in Mumbai this was a regular dish made atleast once a week! Yaay!

By: Nagesh Kaikini

Nagesh Kaikini — Fri, 24 Jul 2009 14:32:59 +0000

s Shilpa has mentioned steaming/cooking also breaks down/destroys the oxalates……..but the itching of throat will persist, to some extent..

4) If however you prpare; but not fully. masala steamed patrode (gujarati
patraa) the oxalate crystals often get broken down.
5) Recipe for masala patrode, some other timr please.

…………nagesh

By: Anita

Anita — Fri, 24 Jul 2009 12:59:54 +0000

Oh, how I wanted to get off at Kumta… (isn’t that your native place, Shilpa/Varada?) we trsveled in the passenger train from Udupi to Madgaon. I saw what can only be described as jungles of colocasia everywhere! I hope I get an invitation for next time…

Shilpa: Yes Anita. It would have been wonderful if you had visited our home. Next time when you go there, please let me know and you are always welcome