Types Of Colocasia Used In Konkani Cuisine (Alva Paan) - KonkaniFoodRecipes.com

Types Of Colocasia Used In Konkani Cuisine (Alva Paan) - KonkaniFoodRecipes.com

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A variety of colocasia plants are used in Konkani cooking. All along the western ghats and coastal Karnataka we see a variety of colocasia plants.

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Ingredients

  • Pandalva paan
  • Tere paan
  • Marvala paan
  • Bombay alvo
  • Chitte paan
  • Colocasia leaves (alva paan)
  • Alva panna sanna khotto
  • Alva panna pathrado/sijel pathrado
  • Alva panna gojju
  • Alvati
  • Bhajil pathrado
  • Talel pathrado
  • Alva panna ganti sukke
  • Alva panna bhutti
  • Alva panna ambado
  • Alva panna pathrade upakari/usli
  • Pathrade gashi
  • Colocasia leaves (chane, alva panna randayi/gashi)
  • Colocasia stems (alva panna dentu)
  • Gajbaje ambat
  • Stir fry with colocasia stems & hog plums (alva panna denti upkari)
  • Cooked colocasia stems in a coconut based side dish (sasam)
  • Cooked colacasia stems in a spicy, dry, side dish (alva panna denti sukke)
  • Colocasia tubers/corms (maddi)
  • Maddi phodi - shallow fried and deep fried to make delicious fritters
  • Maddi mand - colocasia tuber chips
  • Maddi sukke/gona - a spicy, dry, side dish made using colocasia tubers
  • Maddi tarmbut - spicy pickle made with shallow fried colocasia tuber
  • Maddi koot - shallow fried colocasia tuber in a spicy coconut chutney
  • Colocasia plant roots (alva mula sukke or alva ganti sukke or kal alva ganti sukke)

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