Alu dento

Alu dento

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Winifred DSouza


Mrs. Winifred D’Souza has been a well-known writer of recipes in various Konkani periodicals and websites which have been appreciated by a wide range of readers.


Mrs. Winifred D’Souza was born and brought up in Padubelle. After completing her education she underwent training in nursing specializing in Operation Theatre Technique and served for many years in CMC Hospital, Vellore. She had also worked in the OT Department of KMC Hospital, Manipal for ten years. Later, she joined her husband Prof. Wilfred R. D’Souza’s business and was the Managing   in Wilson Industries, Uudpi.


Mrs. Winifred D’Souza has been an active member of the Lioness Club, Uudpi for the past 30 years and served as President in 1988-89 during which she was adjudged as  ‘Best President’ and the club got ‘Best Club’ Award in the Lion District 324-D4.


Prof. Wilfred R. D’Souza, husband of Mrs. Winifred D’Souza  has been an active member of Lions Club, Udupi and held important positions, the most important being the District Governor. He has been a lecturer, Reader and Professor in the Milagres College, Kallianpur for 33 years. Besides being a renowned Professor and Lion Member, Prof. Wilfred R. D’Souza has been a successful businessman and agriculturist. Being fond of travel, Mrs. Winifred and Prof. Wilfred have visited  more than 25 countries around the globe. welcomes Mrs. Winifred D’Souza  and thanks her for the recipes especially meant for the ‘Monthi Festh’.





About the Receipe:

This recipe is passed from grandmas to granddaughters from generation to generations among Mangalore Christians.



1. Colocasia stems   - 4
2. Spinach stems (harive dantu)   - 2
3. Hog plum ( ambade) skin and flesh   -  2 tspn
4. Greated coconut   - 1 cup
5. Dry chillies   - 6
6. Corriender seeds  - 1 tspn
7. Cumin seeds    - 1 tspn
8. Pepper corns   1 tspn
9. Turmeric powder    - ½
10. Salt to taste


Scrape out the skin of stems and cut them one and half inch size piece. Cook with one cup of water and salt grind together ingredients No.3 to 9 to a paste ( masala).


Add to cooked stems and simmer till gravy thickens. It is tastier if prepared in earthen pots (mathyeche kundle) and use it for two three days, heating up once a day.




This recipe is passed from grandmas to granddaughters from generation to generations among Mangalore Christians.

Comments on this Article
Prakash, Bangalore Sat, September-13-2014, 2:38
Thanks for your wonderful recipe, pictures looks good feel like it will be very tasty...... to try it I need to find sources of all the items here in bangalore....... or else try it in friend s house in mangalore......
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