Seasonal ingredients are always considered good for your health. When it comes to local seasonal ingredients in Maharashtra, Alu Vadi is at the top of the list. The Ganesh Chaturthi Festival is the centerpiece of the crispy delicacy of taro leaves. Celebrity nutritionist Rujuta Diwekar posted a fascinating snap of food in the area on her latest Instagram post. The caption is “Aluwadi. Foods that are not translated into English but are cooked and known in many other native languages are rich in nutrients and tastes and are healthier for the intestines and brain.”
She added the benefits of Al leaves, also known as Patra, Patodo, or Albike putty. Rojuta said it is good for hair, skin and childbirth.
(Read again: 7 best Arbi recipes you can try at home-from Arbi Sabzi to Arbi snacks)
(Read again: 10 regional snacks from Maharashtra, an absolute treat)
Making AluVadi is not a difficult task. The leaves are painted with a spicy mixture of besan, tamarind and other spices. They are rolled, steamed, and chopped into round pieces. Fried with sesame seeds, grated coconut and coriander leaves gives a crispy texture. A warm Alvadi platter can be served with spicy green chutney. The recipe takes nearly an hour, but it’s worth every effort. Here is a step-by-step guide to the perfectly delicious Alu Vadi.
Frequent addition of Alu Vadi to your diet will help you get the most out of the season. Underrated taro leaves have sufficient benefits.
1. They are considered a rich source of vitamin A and therefore help improve eye health
2. Good for heart health
3. Taro leaves contain a significant amount of vitamin C
There are many reasons to try this gorgeous Maharastrian recipe. When are you making it?