Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 16422 times
Colocassia leaves are a common ingredient in Maharashtrian and Gujarati cuisine. It is used to make wadi, paatra, and other such tasty dishes. Here is another tasty dish using this diabetic-friendly ingredient.
You can make delicious Colocassia Leaf Raita by combining this low-carb leaf with curds, lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves. Use low-fat curds to curb the fat content. Serve them with Methi Crispies or Spicy Pudina Khakhras to enjoy a light snack.
- Place the colocassia leaves in a steamer, sprinkle lemon juice evenly over it and steam for 7 to 8 minutes. Keep aside to cool.
- Once cooled, combine the cooked colocassia, curds and salt and leaves in a deep bowl and mix well. Keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida, red chillies and curry leaves and sauté on a medium flame for 30 seconds.
- Add the tempering to the raita, mix well and refrigerate for at least 1 hour.
- Garnish with a sprig of coriander and serve chilled with methi crispies or spicy phudina khakhras.
Nutrient values per serving
|Energy|| 64 kcal|
|Protein|| 4.6 gm|
|Carbohydrates|| 7.2 gm|
|Fat|| 1.8 gm|
|Fibre|| 1.9 gm|
|Calcium|| 202.8 mg|
|Iron|| 2.3 mg|
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