Maddi Tambut /Seasonal Huge Colocasia Leaves Tuber Pickle with Ground Masala

Maddi Tambut /Seasonal Huge Colocasia Leaves Tuber Pickle with Ground Masala

•  Maddi / seasonal huge  colocasia tuber fried pieces -1 cup 

To roast n grind to a paste 

• Oil -2 to 3 tsp
• Dry red chillies-5 to 6 
• Asafoetida/Hing -Thur dhal size 
• Turmeric powder-one pinch 
• Fenugreek /Methi seeds-6
• Tamarind-1 lemon sized
• Salt to taste 

Seasoning 

• Coconut Oil-1 tblsp 
• Mustard seeds-1/2 tsp
• Curry leaves-1 sprig

Method to prepare fried maddi pieces

• Maddi/Seasonal Huge Colocassia Tuber -1/2 kg 
• Salt - 2 to 3 tsp 
• Oil as needed to deep fry 

Method 

Peel colocasia tuber, then chop them into small cubical's , only after chopping wash them or else it will itch , Then add salt, mix well  n set aside for 15 to 20 mts.. n then squeeze it 

Heat oil in a kadai , n add little squeezed maddi pieces n fry till crisp ..do so for rest of the pieces .

Remove on tissue paper to remove excess oil .

Store this deep fried pieces in an air tight container n use as n when to prepare Tambut, Koota, Kismuri or just like that with ukde peja/ganji 

Method to prepare  ground masala 

Add oil for roasting in a small pan then add  asafoetida, fenugreek seeds, dried red chillies  n roast them for few seconds ..then add turmeric powder n roast just for a second .Remove , cool well n  grind them into a smooth paste along with tamarind,  add little water to make a paste n the consistency should be thick like pickle . Remove the ground paste in a bowl n season it ..add little salt as the fried colocasia already has salt in it..

Just before serving add in fried colocasia pieces and mix well. 

Note : if one wants the crisper maddi pieces in the pickle than add them just before serving n if one wants the soft ones then add 15 to 20 mts before serving .

Note : Few maddi is itchy so first chop n only then wash them  n make sure to deep fry the pieces perfectly or else this tends to itch .