Venti Tondak is a Goan traditional dish. Venti refers to colocasia stems and Tondak refers to a curry. It is medium spicy, slightly sweet and a tangy dish.
Aluchya Detache Tondak / Venti Tondak / Colocasia Stem Curry
Course: Main Course, Breakfast, SnacksCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
Venti (Alu Det, Colocasia Stem de-skinned & chopped) – 12 to 15
White peas – 1/4 cup
Toor dal (cooked) – 2 to 3 tbsp
Coconut (scrapped) – 1/2 cup
Garam Masala – 1 tbsp
Chili powder – 1/4 tsp
Turmeric powder – 1/8 tsp
Tamarind pulp – 3 to 4 tbsp approx.
Jaggery (grated) – 1 to 1 1/2 tbsp
Salt to taste
For the tempering:
Coconut oil – 2 tsp
Mustard seeds – 1/3 tsp
Asafoetida – 1/4 tsp
Directions
- Wash and soak peas overnight.
- Pressure cook peas.
- Cook venti with 2 tbsp tamarind pulp, salt and a cup of water. Add more water if required.
- In the meanwhile, slightly dry roast coconut and grind it with 1/3 cup of water to a fine paste. Keep aside.
- Combine cooked toor dal, cooked peas and cooked venti in a pan.
- Bring it to boil.
- Add turmeric powder, chili powder, garam masala and jaggery. Stir well.
- Add ground paste, remaining tamarind pulp and salt. Stir well.
- Heat oil in a tempering pan, add mustard seeds and asafoetida.
- Pour the tempering over the curry and simmer for 2 min.
- Serve it as a side dish with rice and dal or any curry.
Notes
- Colocasia leaves can be used for making Allu, Aale Ganthi, Alu Vadi
