Скачать или смотреть ಅಳು ದೆಂಟೊ| Monthi Festh Nove Jevan Recipe|Sept 8 Mangalorean traditional recipe

Main Ingredients: The key ingredients are the stems of colocasia (commonly known as Alun) and amaranth ( Dento ). Colocasia stems are thick, fibrous, and slightly mucilaginous, while amaranth stems are tender with a mild, earthy flavor. The curry also typically includes coconut, tamarind, and a blend of spices.

Preparation:

Stems: The stems of colocasia and amaranth are cleaned, peeled, and cut into pieces. Colocasia stems, in particular, need to be handled carefully due to their potential itchiness if not cooked properly.
Coconut-based Curry: A paste is made using grated coconut, red chilies, coriander seeds, cumin seeds, and sometimes a bit of rice to thicken the curry. Tamarind pulp or kokum is added to provide a tangy taste, balancing the earthy flavors of the stems.
Cooking: The stems are simmered in the prepared coconut paste until they become tender and absorb the flavors of the curry. The dish is finished with a tempering of mustard seeds, curry leaves, and dried red chilies in coconut oil, which adds an aromatic layer to the dish.
Flavor Profile: The curry is mildly spiced with a harmonious blend of earthy, tangy, and slightly sweet flavors. The colocasia stems, when cooked, lose their itchiness and become tender, while the amaranth stems add a subtle crunch. The coconut base gives the curry a rich, creamy texture, and the tamarind provides a pleasant tartness.

Serving: This curry is traditionally served with steamed rice or with neer dosa. It can also be paired with other traditional accompaniments like pickle or papad.

Cultural Significance:
This dish is an excellent example of how traditional Indian cuisines make use of all parts of vegetables, minimizing waste while creating nutritious and flavorful dishes. The combination of colocasia and amaranth stems in a curry not only highlights the culinary ingenuity of these regional cuisines but also showcases the importance of using seasonal and local ingredients.