Colocasia tubers are a favourite among Konkanis and is used to prepare a number of delicacies. The colocasia tubers are called Maaddi, Kaale Alva Maaddi in Konkani.
In Konkani cuisine we also make a variety of delicious, spicy, side dishes using colocasia tubers. In Konkani they are called bon (maddi sukke), maddi koot, tambut (pickle) and maddi sasam. The tip of colocasia tuber is made into a stir fry (maddi venteche upkari). Colocasia tuber chips are sold in shops. And the most popular Konkani dishes are shallow fried and deep fried colocasia tubers called as maaddi phodi or kaale alva maddi phodi.
Maaddi phodis are made in two ways - colocasia tubers are shallow fried with spiced semolina (rava fry, tava fry). Colocasia tubers are also coated in a spicy, rice batter and then shallow or deep fried to make yummy phodis.
Here's the recipe to prepare yummy, shallow fried phodis of colocasia tuber, called as maaddi phodi in Konkani. The tubers are coated with spiced semolina and then shallow fried in oil.
1 small colocasia tuber/maaddi
1 cup semolina
2 tablespoons of red chilli powder
3-4 tablespoons of oil
Salt to taste
Preparation Time: 50 minutes
1. Peel the colocasia tuber, cut them into slices, then wash them without bringing your hand in contact with colocasia tuber. Once the maaddi comes in contact with water, it itches your hand. So wash it after you chop it.
Or you can chop them into slices & then chop off the peel using a knife.
Size and shape of the pieces is a personal choice. Any size, any shape, any thickness will do. Preferably keep them a little thick so that you get a mouthful with every bite.
Apply tamarind water, lemon juice to your hands before chopping the maaddi to prevent itching. The best way to prevent itching is to wash the maaddi without touching it with your hands and then strain the water using a strainer. Apply tamarind water/lemon juice to your hands to stop itching in case your hands have come in contact with the maaddi. (Apply thick tamarind juice and leave it for 5 minutes, then wash it off.) Or use a gloves while chopping it. :)
You don't want to experience the itching! I wish somebody had told me these things the first time I handled the tuber/maaddi.
2. Pressure cook the colocasia slices with salt and 1 cup water. Make sure you put off the pressure cooker before the whistle blows or else they overcook.
3. Strain the water. Once the slices cool down, shallow fry them with spiced semolina on a pan.
4. In a bowl, add semolina, salt, red chilli powder and mix well. Add the cooked tuber/maadi slices into the bowl one and by one and coat them well with the semolina mixture by gently moving them around in the bowl.
5. Heat up a frying pan, set it on a medium flame. Keep the slices of colocasia tuber/maaddi coated with semolina on the frying pan.
6. Add oil uniformly on all the slices. If the colocasia tubers/maaddi aren't cooked enough then cover with a lid and let them cook. If the colocasia tubers/maaddi are cooked through, then just roast them on the pan, without closing with a lid.
7. When the slices are fried on one side, turn them upside down. Add more oil and fry them on the other side too.
8. Fry them on both sides until golden brown, crisp on the outside, soft on the inside.
9. Serve them hot as a side dish/starter for lunch, dinner.
Other colocasia tuber dishes of Konkani cuisine:
Find more fritter (bajo, phodi) recipes here.
Tags: Simple and easy, Side dish, rava fry, shallow fry. phodi, maddi, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, colocasia tuber, kaale alva maaddi, Ganesh chaturthi.
chauthi, Ganapathi festival