Arun Shanbhag (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} arunshanbhag) wrote,@ 2008-09-26 12:05:00 |
|
| Entry tags: | konkani dessert vegetarian |
DuddaLi: Arrowroot Pudding
 Arrowroot powder is the starch component of the perennial tuber, marantha, found in tropical forests. Starch from these tubers is believed to be of a higher quality compared to potato starch or corn starch, as it has a neutral taste when used in cooking. The tubers are harvested, washed, descaled and beaten to a pulp in village homes. Grandma used to tell us that it was a messy affair. The milky juice is strained to remove debris and the starch settles to the bottom. The water is removed and the starch allowed to dry in cakes. The fragile cakes crumble easily and are available as small chunks (see pic above). Because of the dark skin (and other) debris, this is called kachra piTh or dirty flour, in Konkani. Whipped in hot water (or milk) it forms a light pudding called boL, easy to digest and one of the first semi-solid meals given to babies. During my last trip to Mumbai when I suffered from an upset stomach, Aiee babied me with honey sweetened boL for two days. The jelly-like duddaLi is a common Konkani dessert made with kachra piTh, one of my favorites. We replenish our stocks of kachrae piTh from Kumta. M followed mom's recipe. Simple ingredients and easy to make. Recipe with more pics! |
