Colocassia Leaf Usli
by Tarla Dalal
Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.
Colocassia Leaf Usli recipe - How to make Colocassia Leaf Usli
Soaking time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 6 servings
1 cup chopped colocassia leaves (arbi ke patte)
1 cup toovar (arhar) dal
3 whole dry kashmiri red chillies , broken into pieces
1 tsp chopped green chillies
1/4 tsp asafoetida (hing)
salt to taste
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils) , soaked and drained
8 to 10 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
1 tbsp dried mango powder (amchur)
- Method
- Soak the toovar dal and red chillies in enough water in a bowl for 1 hour and drain well.
- Combine the colocassia leaves, soaked and drained toovar dal and red chillies, green chillies, asafoetida and salt and blend in a mixer to a coarse mixture using ½ cup of water.
- Pour the mixture into a greased 175 mm. (7?) diameter thali.
- Steam in a steamer for 10 to 12 minutes or till the mixture is cooked.
- Allow it to cool completely and crumble into pieces, with the help of your hand. Keep aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves and turmeric powder and sauté on a medium flame for a few seconds.
- 8. Add the crumbled colocassia mixture, dried mango powder and little salt mix well and cook on a medium flame for 1minute, while stirring continuously.
- Serve immediately.
| Energy | 113 cal |
| Protein | 6.5 g |
| Carbohydrates | 16.7 g |
| Fiber | 3.1 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 822.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 29 mcg |
| Calcium | 38 mg |
| Iron | 1.5 mg |
| Magnesium | 27.9 mg |
| Phosphorus | 91.8 mg |
| Sodium | 8.1 mg |
| Potassium | 307.1 mg |
| Zinc | 0.3 mg |
Really enjoyed the recipe.mixture can also use in parathe.
Yes . we south indian makes this sabzi in rainy seasons
Something unusual....yet tasty..I never thot one can use colocasia for making subzi...very nice...totally iron rich...
It is a dry subzi. Made in a south indian style. But it is packed with nutrition.
Nice healthy vegetable. Love the taste of cooked tovar dal and it goes well with colocasia leaves.
i tried this recipe and believe me it turned out awesome...i did not know patra leaves can be used so innovatively.. thank you tarlaji for a 5 star recipe!