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Thursday, November 10, 2016

Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy )

Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy ) 
  • Alva Mande /Taro Roots -10/12 
  • Grated coconut-1 cup
  • Roasted red chilles-4 to 5
  • Tamarind -tamarind seed size
  • Asafoetida -1/2 tsp ( Add in little water ,keep aside for sometime n mix well ) 
  • coconut oil -1 or 2 tsp
  • salt to taste

Method 
Wash the Taro roots well , pressure cook it , till soft n not mushy ...cool, peel n  cut into medium cubes n keep aside .


Grind grated coconut, roasted dry red chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled cut taro roots  , boil it n cook till done .. Switch off n add asafoetida water n coconut oil !

 close n keep aside for sometime for better taste .

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