Monsoon Magic Recipe #7- Maddi Humman

I am so happy that I can post so many monsoon recipes here . I we back home grew up eating all such monsoon amchi dishes. But these days the young generation have almost forgotten such dishes. The reason to start this Monsoon Magic Recipe is to keep the recipes fresh in our mind or to give the recipes to all who never know such recipes or even to the ones who forgot about this!!!!

Maddi (a Konkani word) also known as Colocassia thick root is one of the monsoon vegetable available in market. While using this one must be very careful, sometimes it can cause itching while cutting it, So apply oil before cutting, still if it happenes so then apply tamarind water on the hands.

Maddi is added to accompany legumes (such as ghashi or coconuit based dishes just like suran) or Humman is made out of this.

Humman is a thick porridge kind,tempered with garlic, and dish is white in color, just because I had kept beetroot along with this in cooker it has got pinkish color.

Here is the Humman recipe:

Maddi cut into cubes -2 cups

Garlic – 10

Red chillies- 3

Oil -1tbsp

Ambado /hog plums-3(Ambado is also a Monsoon Vegetable)

Salt to taste

Method:

Presuure Cook maddi Ambado with 1 cup water for 3 whistles.

Now in a Bottom pan/kadai heat oil and add crushed garlic and fry till brown. Now add red chillies and the cooked maddi and ambado. Add ½ cup or more water if there is no water in the pressure cooked maddi.

Add salt and allow it to boil for next 10 minutes.

Now Switch off the flame.

Serve hot with rice or roti or even chapati.