Sunday, September 6, 2009

Colcasia leaf Curry/ Arbi Kacchu Leaf Pakodas and Curry

On my trip to the local vegetable market this weekend, I found Arbi leaves at the grocer's. The look of the leaves was fresh so I decided to try my hands on the Kachhu patta pakoda/curry that I had eaten a couple of times long back. I did remember that it tasted good and had some idea as to how to make it. With the limited veggies option in the market and even limited options of what would be welcomed by dear hubby, I brought this home and try after all.
The taste was good. I brought it for my packed lunch at work and everyone who tasted it seemed to love it


Arbi/colcasia leaves - 6
Tomatoes - 2
Gram Flour - 5Tbsp
Turmeric Powder/Haldi - 2 Tsp
Garlic Paste - 2Tsp
Ginger paste - 1Tsp
Coriander Powder - 1Tsp
Mustard Seeds - 2Tbsp soaked in Water

Grind the soaked mustard seeds
Chop the tomatoes
Clean the leaves in hot water

Add 1/2tsp each of salt and red chilly powder to the gramflour
Make a thick batter of the gramflour
Place the leaves on a flat vessel and apply the batter on top of it
Place another leaf over this and roll the two
Insert tooth picks or use thread to tie the rolled leaves
Repeat this with the remaining leaves
Steam cook the leaf rolls for 15 mins
Take out the leaf rolls.
Remove the toothpicks or thread
Cut the roll into pieces (See pic)
Heat oil in a heavy bottomed pan
Deep fry the pieces
The pakodas are now ready to be served hot with sauce/chutney

When you are done eating the pakodas proceed to make the curry with the rest of the pakodas

For the Curry
Heat 2tbsp oil in a pan
Splutter 2 whole red chillies, mustard and fenugreek seeds
Add the mustard seed paste to this and fry for sometime.
Now add the garlic paste to this
Fry the mixture till the color starts to turn light brown
Add salt and turmeric powder
Also add the chopped tomatoes
Cover and cook till the tomatoes turn soft
Fry till the mixture looks well blended
Add water and boil for 5 mins
Add the fried pakodas to this and turn off the stove
Garnish with coriander leaves and serve with hot rice

No comments: