Colocassia Leaf Usli
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 23870 times
Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.
- Soak the toovar dal and red chillies in enough water in a bowl for 1 hour and drain well.
- Combine the colocassia leaves, soaked and drained toovar dal and red chillies, green chillies, asafoetida and salt and blend in a mixer to a coarse mixture using ½ cup of water.
- Pour the mixture into a greased 175 mm. (7?) diameter thali.
- Steam in a steamer for 10 to 12 minutes or till the mixture is cooked.
- Allow it to cool completely and crumble into pieces, with the help of your hand. Keep aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves and turmeric powder and sauté on a medium flame for a few seconds.
- 8. Add the crumbled colocassia mixture, dried mango powder and little salt mix well and cook on a medium flame for 1minute, while stirring continuously.
- Serve immediately.
Nutrient values per serving
|Energy|| 113 kcal|
|Protein|| 6.5 gm|
|Carbohydrate|| 16.7 gm|
|Fat|| 2.3 gm|
|Iron|| 1.5 mg|
|Folic acid|| 29.0 mcg|
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