Alvi is a tropical perennial plant that is grown to obtain alvi nodules from its roots as well as large leaves. These kanji-containing nodules and leaves are both foods. This plant is one of the most widely grown plants since ancient times.The leaves and tumors of immature plants are considered inedible due to their toxicity. This is due to a component called calcium oxolate, the crystals of this salt are soy-like and therefore cause itching in the throat. However, these salts are destroyed by heating during food preparation.Black alvi is the best of them all. Some have large tubers and some have small tubers, which are used to make a variety of dishes. Alvi leaves are used to make a famous Gujarati dish called Patra or Patarveliya. Alvi is a vegetable made from nodules, which is eaten especially as a faral. Alvi grows during summer and monsoon.
Alvi is native to South India and Southeast Asia.It is native to Africa, the Pacific Islands and parts of South India. The origin of Colocasia is considered to be the Indo-Malay region but it extends from East India and Bangladesh to Southeast Asia, East Asia and the Pacific.To the west it extends from Egypt and the eastern Mediterranean to East Africa and West Africa. From there it reached the Caribbean and America. A plant has many local names. When used as an ornamental tree it is known as "Elephant Years".
Planting
Alvi leaves need a lot of moisture in the soil when planted so it can be grown with paddy. Apart from this, Alvi can be cultivated in high altitude areas where rainfall is high or irrigation is available. Alvi can also be cultivated in waterlogged swamps.Alvi leaf stalks have air ducts that allow atmospheric air to reach submerged parts. Alvi plants can get maximum soluble oxygen in running and cold water. Hot and stagnant water rots its roots.
The water level should be maintained in such a way that the lower part of the plant is always under water to get maximum yield.Wet farming has many advantages over dry farming such as higher yields (almost double), non-seasonal production so higher cost, and weed relief. Along with this there are also some problems of wet farming which take more time to ripen, infrastructural investment, higher maintenance cost and single crop.Like most native crops, Alvi plants grow well in well-drained mud-swampy soils with an annual rainfall of more than 200 mm. In dry soils these plants reach adulthood at 6 to 12 months whereas in muddy soils they reach full maturity at 12 to 18 months. The leaves are harvested when the leaves turn yellow to get the root spheres.
Harvesting is done using hand tools. Even in mechanical farming, harvesting is done using hand tools. First the soil around the tubers is loosened. The tuber is then pulled by holding the lower end of the leaf stem. The average annual production of its tubers is about 2.5 tons per hectare. The average production in Asia is 12.5 tonnes per hectare.
Toxicity
These plants are considered edible toxins due to the presence of calcium oxalate in them when they are immature. The amount can be reduced by cooking alvi. Adding baking soda gives better results. Calcium oxalate can also be reduced by soaking Alvi leaves in cold water overnight. Calcium oxalate is highly insoluble and can cause stones. It is advisable to eat milk and other calcium rich foods along with Alvi.
Marks
According to Ayurvedic opinion, it is a cool, flammable (appetite enhancer), strength enhancer and breast milk enhancer for women. Consumption of alvi increases the amount of urine as well as the amount of phlegm and flatulence. Alvi tubers also have the power to grow metals. Eating a vegetable made from Alvi leaves increases flatulence and phlegm.The leaves of Pattarveliya are delicious and palatable, but it is not advisable to consume too much of it. Alvi should not be kept raw at all when used as food in any way.
This is a harmful milk-increasing diet. Alvi consumption increases urination and increases phlegm and flatulence. Alvi tubers also have the power to grow metals. Alvi leafy vegetables increase flatulence and phlegm. Pattaraveliya is delicious and tasty as it is made in besan, however it is not advisable to consume it in large quantities. Never keep raw food made in any way rawMake and eat Alvi vegetables. Add garam-masala, cinnamon and cloves to this vegetable. Excessive use of Alvi can be harmful for people who have flatulence, knee pain and coughing.
Food consumption
According to scientists, Alvi also contains protein, potassium, phosphorus, calcium, sodium and a small amount of vitamin A.It has a light purple color due to the phenolic pigments in the tubers. Its tubers are roasted, baked, and eaten boiled. The natural sugars in it give it a sweet horn-like taste. The kanji in it is easy to digest. Its seeds are very smooth and can be given as infant food.Its leaves contain vitamins A and C and it contains more protein than tubers.
India
Alvi is eaten in different ways in different states in India.This is called Pan in Manipur, Eastern India. It is cooked with bafi, bhunji, hilsa fish or fermented soybeans (Hawaii-jar). Its leaves are used with peas to make a dish called "utti".Alvi Ghandali in Himachal Pradesh, North India. A dish called "Patrodu" is made from its leaves. A dish called Shimlamam Patra or Patid is made.In western India, a dish like Patrode, Patrade or Patrada is made from the leaves of Alvi. In Maharashtra, Alvi leaves are called Alu and Patra is called "Aluchi Wadi". Apart from this, in Maharashtra, they make aloo leaf vegetable which is called aloocha fadfad.
In Gujarat, Patra is a well-known dish of Alvi leaves, also called Pattarveliya. The Sindhis call this "Kachalu".
In the southern state of Kerala, this is called "Chembu-Kilang". Alavi, these knots are put in the sambar. Apart from this it is boiled and eaten with sauce. Some types of Alvi stalks and leafy vegetables are also made.
In the southern state of Tamil Nadu and Andhra Pradesh, the nodes of Alvi origin are called Shivapan-Kilang. In the coastal areas of Andhra Pradesh, it is called Chamangadda or Cham Dumpa. Here it is fried, mixed with mango tomato onion and eaten as a vegetable.In West Bengal, chips are made by cutting the nodes of this root. It is called "Kochu Bhaja" here. From the stalks they make vegetables which they eat with rice. It is also eaten with rice by making chutney of its root nodules. Ahim people cook Alvi with shrimp and make it a vegetable.In the eastern Indian state of Odisha, a lump of Alvi root is called "Saru". From this comes a dish called Saru Besara (Alvi cooked in rye garlic). Apart from this, people eat by frying a lump of salvi and sprinkling salt and chilli on it. In a dish called Dalma, Alvi is cooked with various vegetables and lentils.
Alvi is considered a nutritious food in Uttarakhand and Nepal. In Kumaon region this is called Gaderi. There it is cooked in an iron pot with salt water to make a kanji-like dish. Alvi bafi is dried in the sun and kept for future use. Apart from this its leaves and stems are used in pickling.It is also made with Adad flour. Its stems are dried in the sun and stored for future use. On a festival day, women worship Saptarshi and eat only rice and Alavi vegetables on that day.
Azores
The fertile fields of the Azores grow in the bay areas. There Alvin is called Inham or Inham-Coco. There it is eaten boiled with potatoes, other vegetables, meat or fish. It is also peeled, boiled in steam, fried in oil or lard, sprinkled with sugar and eaten as a dessert.
Bangladesh
In Bangladesh Alvi is known as Mukhi, Mukhi Kochu or Kochur Loti Alvi. There it is usually cooked and eaten with shrimp, hilsa fish or dried fish. Apart from this, its leaves and stems are boiled to make bowls and vegetables. Apart from this, it is considered very nutritious for Bangladeshis to eat Man Kochu, another species of Alvi.
Brazil
In Portuguese-speaking countries, alvi fruits are called inhem or carra. There it is cooked like a potato. T. bafi, bhunji and masali are eaten with salt, garlic etc. added to it.
Chinese cooking
China
In China Alvi is called Yutou or Unai, in Hong Kong it is called Wu Tau. In China, alvi is used as a substitute for cereal (kadak poona) without adding sugar or sugar to the main part of the meal. Alvi (knots) are cooked in different ways in China: steaming, steaming or frying in water. It can also be the main part or co-substance of the dish. In northern China, it is eaten boiled, peeled, and added to sugar, like potatoes. This is boiled with pork and beef. It is also used in dim-sum cooking in southern China. There his dumplings and cakes are made. It becomes a bird's nest-like dish called seafood birdnest.
Alvi cakes are eaten during New Year celebrations in China. Apart from this, it is used in sweets like: needle, bubble tea, ice cream, sweet taro pie. McDonald's sells taro flavored pies in China.
Taiwan
Taro is called "O-A" in Taiwan. In Taiwan, a handful of or even larger Alvi knots are sold. Alvi wafers are also sold, just like potato wafers. Alvi knot wafers are tougher and have a horn-like taste than potato wafers. Apart from this in Taiwan the fried heads of Alvi are made and in cold sweet dishes they use Alvi knots.
Cook Island
There are many Alvi plantations in the Cook Islands. The land here is very tidy. In the islands of Polynesia, nodules of its roots are eaten boiled in water. Its leaves are cooked with coconut milk, wrists and meat or fish to make a dish called rakau.
Costa rica
In Costa Rica, potatoes are replaced by alvi chips or soups. It is called Tequisque in the local language.
East Africa
In Kenya, Uganda and Tanzania, Alvi is called "Arrow Root" or Nduma in some local Bamtubhas. This is eaten boiled with tea or as a main kanji meal.
Egypt
Egypt calls this Colcas. Its nodes here are large. Here it is peeled and boiled with water broth and coriander and Swiss chard. And eaten with a meat dish. Apart from that, it is cooked and eaten with mashed meat and tomato sauce.
Europe
In early Roman times, aloe vera was used in the same way as today's potatoes. They called this "colokesia". The ancient Roman cookbook "Apicius" shows a number of ways to cook aloe vera, such as boiling, baking with certain sauces, baking with meat. Alvi consumption declined in Europe after the end of the Roman Empire. The main reason for this was the fall of trade with Egypt which was in the hands of the Romans. However, Alavi has a special place because Alavi took the Spanish with him when he went in search of a new world. Alavi is very popular on the Canary Islands.
Cyprus
Alvi has been eaten in Cyprus since the time of the Roman Empire. There it is called "Kolokasi". The name is similar to the name Colociusia for Alvi by the Romans. It is cooked with cereli, onion, meat and tomato sauce. The small nodules of Alvi are called pools. After sizing, the dish is eaten with dry wine, red wine and lemon juice with coriander.
Greece
Alvi is grown on the Greek island of Icaria. The Icarians are credited with saving the country from starvation during World War II. They boil it and then eat it in salad form.
Spain
Alvi is called Nam in Spanish and is grown in the Canary Islands.
Fiji
In the Fiji language, Alvi is called Dalo. Alvi has been the staple food of the Fijians for centuries. Fiji people also celebrate Alvi Day. After the 18th century, the export of alvi started from here as its cultivation on the island of Bajua Samo collapsed. About 60% of the alvi exported from Fiji is grown on the island of Alvi Tavu. This crop is damaged by beetles on another island in Fiji. While there are no beetles on the island of Tavu.
Japan
In Japan this is called setoimo. Which means "rural potato". Upa alavi arising from the original alvi are called koimo and magoimo. Setoimo has been propagated in Southeast Asia since the Jomon period. Rice was the staple food of the Alvi people before it became a staple food. In Japan, cooked fish is cooked using water and soy sauce.
Lebanon
In Lebanon Alvi is called "Kilkas" and is grown in the Mediterranean coastal region. Lebanon does not use alvi leaves or twigs. Only the knot of its root is used here. The roots of the species growing in Lebanon range from a tennis ball to a small sugar cane. Kilkas is a popular Lebanese winter dish. There it is eaten cooked with lentils or tahini. In which garlic and lemon juice are used for flavor. Apart from this, Alvi Bafi is peeled and fried in a spice called Lal Sumek.
Maldives
In Maldives Alavi is called Ala Ke Ala. Alvi is eaten all over the Maldives even after the people here are introduced to rice. There it is boiled or cooked with salt, crushed coconut, chilli paste or eaten with fish soup. Apart from this it is also eaten as a vegetable. Chips and some sweets are also made from root knots.
Nepal
Alvi is grown in the mountainous regions of Nepal. The nodules of Alvi root are called Pindalu (Pindalu) here and the leaves and stems are called Karlo (Karklo) or Gabha (Gabha) All parts of the vegetable are eaten in a variety of dishes. The root nodules are boiled and eaten with salt and spices. Alvi leaves are cut and mixed with lentil flour to make a dry ball-like dish called Masyora. Its leaves are used as an umbrella when it rains unexpectedly. People have been associated with Alvi since ancient times in Nepal. This is reflected in the culture there. There is a song in the textbooks like "Jeevan Hamro Karkala Ko Pani Jastai Ho" (Life is like the water of our Karkala) which means "Our life is as perishable as the water that survives on the leaves of Alvi"
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