Aluchya Detache Tondak/ Venti Tondak / Colocasia Stem Curry

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

Aluchya Detache Tondak / Venti Tondak / Colocasia Stem Curry

Recipe by Ushakal GroupCourse: Main Course, Breakfast, SnacksCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 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

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