I was super excited when I saw arbi leaf for the first time in Flemington markets, Sydney. So was I when I saw them in Mustafa, Singapore!!!
Reason: Arbi leaf curry is my favourite and so is it for my daughters!
Arbi leaf scientific name is "Colacasia" leaf and in tamil is known as "Sepamattai elai or sepanghazhangu elai".
Very old recipe....easy to make and very tasty, these make a good roast vegetable to accompany a traditional lunch of sambhar, rasam or can make a good starter when you invite guests over!
Ingredients
Arbi leaf - 10 (cut the stem and the thick vein at the back of the leaf. Wash nicely and keep aside)
Tuar dhal - 3/4 cup
Channa dhal - 1/4 cup
Dried red chillies - 3 or 4 (depends on how hot you want it)
Asafoetida - little
Salt - to taste
Olive oil or Sunflower oil - 1tbsp (for shallow fry only)
Method
Soak tuar dhal, channa dhal and chillies in a small blender with 1/4 cup of water for 15 mins. Then add salt and asafoetida to taste and grind into a paste. Add more water if necessary. Do not put too much water, the paste should be thick enough to spread on the leaf and not runny.
Apply the paste on the back of the leaf evenly. Roll the leaf from the bottom towards the top. Keep aside. Repeat the same for all the 10 leaves.
Now if you have a steamer you can place the rolled leaves in the top section and steam for 10 mins.
Since I dont have one, I use a deep pan in which I put little water at the bottom and place a dish on top which should be above water and hold the leaves. Then close the pan with a lid. See below to have an idea of what I mean.....(this is exactly how you steam modaks)
Steam for 10 minutes. Then transfer the steamed leaves on to the benchtop for it to cool down. After 10 mins cut horizontally with 1/2 inch gap inbetween.
Heat a pan, pour oil and put the cut circles.
Fry on both sides until golden brown. Serve when hot and crispy.
Tip: You can store the steamed, rolled and cut leaves in the fridge for upto 2 days and shallow fry just before you serve.
Reason: Arbi leaf curry is my favourite and so is it for my daughters!
Arbi leaf scientific name is "Colacasia" leaf and in tamil is known as "Sepamattai elai or sepanghazhangu elai".
Very old recipe....easy to make and very tasty, these make a good roast vegetable to accompany a traditional lunch of sambhar, rasam or can make a good starter when you invite guests over!
Ingredients
Arbi leaf - 10 (cut the stem and the thick vein at the back of the leaf. Wash nicely and keep aside)
Tuar dhal - 3/4 cup
Channa dhal - 1/4 cup
Dried red chillies - 3 or 4 (depends on how hot you want it)
Asafoetida - little
Salt - to taste
Olive oil or Sunflower oil - 1tbsp (for shallow fry only)
Method
Soak tuar dhal, channa dhal and chillies in a small blender with 1/4 cup of water for 15 mins. Then add salt and asafoetida to taste and grind into a paste. Add more water if necessary. Do not put too much water, the paste should be thick enough to spread on the leaf and not runny.
Apply the paste on the back of the leaf evenly. Roll the leaf from the bottom towards the top. Keep aside. Repeat the same for all the 10 leaves.
Since I dont have one, I use a deep pan in which I put little water at the bottom and place a dish on top which should be above water and hold the leaves. Then close the pan with a lid. See below to have an idea of what I mean.....(this is exactly how you steam modaks)
Steam for 10 minutes. Then transfer the steamed leaves on to the benchtop for it to cool down. After 10 mins cut horizontally with 1/2 inch gap inbetween.
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