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
- Wash the arvi thoroughly and cook with enough water till done. Add lemon juice and bring to a boil again. Drain.
- When cool, peel and quarter lengthwise and reserve in a panful of water.Grate the jaggery and reserve in three tbs water.
- 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.
- Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions and sauté until golden.
- Add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry until the oil floats on top.
- Add salt and three cups water. Bring it to a boil. Lower the heat, add arvi and jaggery.
- Bring it to a boil again. Lower the heat, simmer, stirring occasionally, until the gravy reaches thin sauce consistency.
- Remove and adjust the seasoning.
To serve :
- Remove to a serving bowl and serve with steamed rice.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| 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 |