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    Karkali / Arbi Leaves Chutney: - Plattershare - Recipes, Food Stories And Food Enthusiasts

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    Karkali / Arbi Leaves Chutney:

    Karkali / Arbi Leaves Chutney: - Plattershare - Recipes, Food Stories And Food Enthusiastsshrikripa uppangala
    21 July, 2018
    5 from 1 vote
    Served As Dinner, Lunch
    Print Recipe Pin Recipe
    Monsoon is the time, we relish our dose of colocasia leaves, which is known as “Kesavu” in Kannada. Coastal people relish Pathrode, which is a rice batter smeared steam cooked rolls. Apart from this we usually relish its chutney and with mix veg curry as well. It goes very well with hot rice with a dollop of ghee or coconut oil. Colocasia leaves has many names in India. It is known as Taro leaves, Arbi leaves, pathra leaves, Alu chi bhaji, kesavina ele and so on. Every state has its own speciality with this iron rich leaves. Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste. If you learn the trick of this, half the battle is won, and you can master the art of cooking this leaf for sure. In our traditional preparation, we do use bird eye chilli for this chutney and if you don’t have access, you can use normal green chilli as well.
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Cuisine Homestyle Cooking, Soul Food, South Indian
    Recipe Category Vegetarian
    Servings 4

    Ingredients
      

    • Arbi leaves – 12 to 14
    • Bird eye chillies – 8 -10 if green chilli use 4 to 6
    • Salt
    • Tamarind powder or tamarind – 1 ½ tea spoon
    • Garlic – 8- 10 cloves
    • For Seasoning:
    • Coconut oil – 3 table spoons
    • Mustard – 1 tea spoon
    • Curry leaves – 1 spring
    • Chopped garlic – 4 to 5
    • Dried Red chilli – 1 optional
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    Instructions
     

    • Wash Arbi leaves as well as its stem and bird eye chillies.Chop the leaves and stems.
      Karkali / Arbi Leaves Chutney: - Plattershare - Recipes, Food Stories And Food Enthusiasts
    • Take one cooker, add chopped leaves, stem, chillies, garlic, tamarind, salt and cup of water.Cook for 2 whistles, when it is cool, grind the content into smooth paste. -Prepare seasoning, heat oil, splutter mustard, add curry leaves and chopped gar
      Karkali / Arbi Leaves Chutney: - Plattershare - Recipes, Food Stories And Food Enthusiasts
    • To this seasoning, pour the ground mixture and boil it nicely.Serve this with hot rice and ghee or coconut oil.
      Karkali / Arbi Leaves Chutney: - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Notes

    Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste.
    Recipe Tags arbileaves colocasialeaves green vegetables taroleaves

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    Recipe By
    shrikripa uppangala

    shrikripa uppangala

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