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Friday, November 29, 2013

Saru Patra Chutney ( Arbi Leaf Chutney )

'Arbi' or Colocassia is otherwise known as 'Saru' in Oriya. While almost everyone is familiar with this root ( it grows underground just like potatoes ), the usage or consumption of its leaves is rather restricted. However, these leaves are quite delicious when tender and are popularly made into chutneys or fritters (pakodas) in certain parts of Orissa. The young leaves which have just uncurled or are about to do so are the best pick. Today I will be sharing one such recipe ( courtesy my Mom ). Read on:

Preparation Time : 15 mins

Ingredients: 7-8 nos Colocassia/Saru leaves, 1 medium sized onion, 1/2 tsp pancha phutana, 2 dry red chillis, 1 tsp tamarind paste, 2 tbs powdered jaggery, pinch of turmeric, salt to taste, 2 tsp oil.

Preparation: Roughly chop up the colocassia/saru leaves. Chop the onion into small pieces.
Dissolve the tamarind paste in 2 tbs of water.

Cooking: Boil 4-5 cups of water. Add the chopped leaves into it and boil for 5 minutes. Drain off all the water and keep aside.

Heat the oil in a oil. Add broken red chilli and pancha phutana. When the spluttering almost stops, add onion. Fry till translucent.

Add the boiled leaves and sprinkle salt and turmeric over them. Stir fry for 4-5 minutes till they start to somewhat dissolve.

Add tamarind paste and powdered jaggery. Cook for another 3-4 minutes or till it turns into a paste.

Serve with rice/rotis.

1 comment:

  1. The leaves looks familiar, still I need to figure it out in detailed. Good use of it for a wonderful chutney which is one of my fav.


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