Alva Yett
Introduction
Tero, also known as Allu and Arvi, is a popular root vegetable, which is rich in starch. Alva yettis made of the stem of the Arvi plant i.e. Allu leaves (tropical vegetables). This plantgrows in both wet and dry places and is botanically named Colocasia esculenta. This planthas huge heart-shaped leaves, which look like an elephant’s ear. Tero are used as vegetables for their corms, leaves, stems, and petioles. It is grown in the rainy season during July and is available in November. Most of the tribal people cut the stem and dry it for further use. Alva yett is served with rice or bhakri.
- Serves: People
- Prep Time:
- Cooking:
- Difficulties: easy
Ingredients
Adjust Servings
For Cooking
- 10 Alva yett
- 5 Suki mirsang(Red chili)
- 2tablespoon Haldi powder (Turmeric)
- 3tablespoon Suki kotmbir (Coriander)
- Nall (Coconut) - 1 Wolle (half of coconut)
- Kano (Onion)- 1 fined chopped
- Chavlo (kidney beans)- 2 handful
For Dressing
Nutritional Information
Procedure
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First, collect Alva yettfrom the cultivated land
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Peel and cut into small cubes
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Boil some water, addchavlo, and boil for 10 minutes
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Then add cut alva yet till it boils
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Make a gravy called “Allen” (uncooked curry) with chilly, onion, coriander, coconut, and turmeric
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After boilingAlva yet, add uncooked curry, and add salt to taste
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Cook for 15 minutes till the mixture thickens
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Alava yett is ready to serve
