Andhra Pradesh Khatti Arvi Ka Saalan

Khatti Arvi Ka Saalan (Colocasia in a sour curry)

Serves 4

Ingredients
16 medium sized arvi 200 g onions, chopped fine
2 tsp (10 ml) lemon juice 3/4 cup (180 ml) fresh tomato puree
5 tbs (75 ml) oil 4 tbs (60 ml) Tamarind pulp
8 flakes (16 g) garlic 3 tsp (15 g) coriander powder
1/2-tsp (2 g) mustard seeds 1 1/2 tsp (7 g) chilli powder
1/2-tsp (2 g) cumin seeds 1 tsp (5 g) turmeric powder
1 tsp (5 g) urad dal 1 tbs (15 g) jaggery
4 whole dried red chillies Salt to taste
16 curry leaves

Method

  1. Wash the arvi thoroughly and cook with enough water till done. Add lemon juice and bring to a boil again. Drain.
  2. When cool, peel and quarter lengthwise and reserve in a panful of water.Grate the jaggery and reserve in three tbs water.
  3. Heat oil in a pan. Add garlic and sauté over medium heat until light brown. Add mustard seeds, cumin seeds, urad dal and whole red chillies.
  4. Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions and sauté until golden.
  5. Add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry until the oil floats on top.
  6. Add salt and three cups water. Bring it to a boil. Lower the heat, add arvi and jaggery.
  7. Bring it to a boil again. Lower the heat, simmer, stirring occasionally, until the gravy reaches thin sauce consistency.
  8. Remove and adjust the seasoning.

To serve :

  1. Remove to a serving bowl and serve with steamed rice.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 415 Carotene ( μg ) 251.18
Protein (g) 7.12 Vitamin C (mg) 6.48
Carbohydrate (g) 51.80 Mg (mg) 62.55
Fat (g) 19.99 Na (mg) 21.31
Fibre (g) 5.58 K (mg) 900.88
Minerals (g) 3.6 Mn (mg) 0.747
Calcium (mg) 159.04 Zn (mg) 0.99
Phosphorus (mg) 276.7 Cr (mg) 0.023
Iron (mg) 4.232

Modification

Reduce the amount of oil used for preparation.
Ingredients
16 medium sized arvi 200 g onions, chopped fine
2 tsp (10 ml) lemon juice 3/4 cup (180 ml) fresh tomato puree
3 tbs (45 ml) oil 4 tbs (60 ml) Tamarind pulp
8 flakes (16 g) garlic 3 tsp (15 g) coriander powder
1/2-tsp (2 g) mustard seeds 1 1/2 tsp (7 g) chilli powder
1/2-tsp (2 g) cumin seeds 1 tsp (5 g) turmeric powder
1 tsp (5 g) urad dal 1 tbs (15 g) jaggery
4 whole dried red chillies Salt to taste
16 curry leaves
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 348
Protein (g) 7.115
Carbohydrate (g) 51.8
Fat (g) 12.5
Fibre (g) 5.58
Minerals (g) 3.57