The document provides a detailed recipe for making alu vadi, which consists of colocasia leaves rolled and fried in a spicy and tangy batter made from besan and various spices. Instructions include preparing the tamarind, mixing the batter, rolling the leaves, steaming them, and optionally tempering or frying before serving. The dish is garnished with grated coconut and coriander leaves and pairs well with green chutney.

1. Alu Vadi Recipe
Delicious rolled leaves that are fried in a spicy and tangy sauce!
Main Ingredients:
1. 20 medium sized colocasia leaves
For the Besan/Gram Flour Batter:
1. ½ inch ginger + 1-2 green chilies - made into a paste in mortar-pestle
2. 1 tsp coriander powder
3. ½ tsp red chilli powder
4. ½ tsp turmeric powder
5. 1 tsp cumin powder
6. 1.5 tbsp seedless tamarind soaked in ¼ cup water
7. 2 and ½ cups besan or gram flour
8. 3 to 4 tbsp powdered jaggery or as required
9. ½ to 1 tsp oil (optional)
10. salt as required
11. water as required
For Tempering:

2. 1. 2 to 3 tsp sesame seeds
2. 1 tsp mustard seeds
3. ¼ tsp asafoetida powder
4. 1 sprig curry leaves
5. ¼ cup grated fresh coconut
6. 2 tbsp chopped coriander leaves
Instructions:
1. absorb the tamarind ¼ container water for 30 mins.
2. wash the taro leaves well and wipe them dry.
3. set them up as demonstrated in the pics above like uprooting the focal vein
and stalks and so forth.
4. presently press the tamarind straightforwardly into the water and concentrate
the mash.
5. take all the ingriedients for the hitter in a blending dish.
6. include the tamarind mash and blend well to make a thick hitter.
7. include some water if needed.
8. check the taste and include more salt or powdered jaggery if needed.
9. the player must be truly thick.
10. for the first move utilize 10 leaves and for the second move utilization
remaining 10 clears out.
11. presently spread the player on every leaf and mastermind them as indicated in
the above pics.
12. move the edges vertically and spread some hitter on them.
13. presently roll evenly and firmly.
14. continue applying the hitter on every fold as you roll.
15. place the moves on a lubed steamer skillet.
16. steam the moves for 20-25 minutes.
17. at the point when warm or cool, cut them or temper them.
18. alternately you can profound broil them and present with green chutney.
19. for treating warmth oil in a dish.
20. pop the mustard seeds first.
21. at that point include the sesame seeds, curry leaves and asafoetida.
22. saute for a few moments.
23. at that point include the cut moves and saute till they get cooked.
24. you can likewise simply pour the treating blend on the cut rolls.

3. 25. sprinkle ground coconut and coriander leaves on the alu vadi or patra and
serve hot or war
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