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Colocassia Leaf Raita | Healthy Arbi Ke Patte Raita | Alu Che Paan Raita | Patra Raita |

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Tarla Dalal

18 March, 2016

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Table of Content

About Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita

Ingredients

Methods

Nutrient values

Colocassia Leaf Raita | Healthy Arbi Ke Patte Raita | Alu Che Paan Raita | Patra Raita |

This Colocasia Leaf Raita, also known as Healthy Arbi Ke Patte Raita or Alu Che Paan Raita, offers a unique and flavorful twist to the traditional Indian yogurt accompaniment. For those familiar with Gujarati cuisine, it's conceptually akin to a lightened Patra Raita, incorporating the distinctive taste of colocasia leaves. This recipe is a fantastic way to enjoy the health benefits of colocasia leaves in a cool, refreshing, and diabetic-friendly format.

The star ingredient of this raita is 2 cups of chopped colocasia leaves (arbi ke patte). These leaves are known for their slightly earthy flavor and are carefully prepared to remove any potential itchiness by steaming them with 1 tsp of lemon juice for 7 to 8 minutes. This ensures they are tender and palatable. Once cooked and cooled, these nutrient-rich leaves are combined with 2 cups of whisked low-fat curds and salt to taste, forming the creamy base of the raita.

What truly elevates this raita is its aromatic tempering (tadka). In a small non-stick pan, 1 tsp of oil is heated, followed by the addition of 1/4 tsp of mustard seeds (rai / sarson) and 1/4 tsp of cumin seeds (jeera). Once the seeds begin to crackle, indicating they've released their flavors, a pinch of asafoetida (hing), 1 whole dry Kashmiri red chilli (broken into pieces for a mild heat and color), and 5 curry leaves (kadi patta)are added. These are sautéed on a medium flame for about 30 seconds until fragrant, creating a classic Indian aroma.

The prepared tempering is then carefully poured over the colocasia leaf and curd mixture, mixed well to infuse all the flavors, and then refrigerated for at least 1 hour. This chilling time is crucial as it allows the flavors to meld beautifully and the raita to become refreshingly cool, making it a perfect accompaniment to a spicy meal or a standalone light snack.

Colocasia leaves are a common ingredient in Maharashtrian and Gujarati cuisine, famously used to make wadi, patra, and other tasty dishes. This raita recipe showcases another delicious application of this versatile and diabetic-friendly ingredient. By combining the low-carb colocasia leaves with low-fat curds, lemon juice, and an aromatic tempering, the raita enhances the subtle taste of the leaves while keeping the fat content in check, making it a healthy choice for various dietary needs.

To serve, the chilled Colocasia Leaf Raita is garnished with a sprig of coriander (dhania), adding a touch of freshness and color. It pairs wonderfully with methi crispies or spicy phudina khakhras, offering a delightful contrast of textures and flavors. This raita is a testament to how traditional Indian ingredients can be transformed into incredibly healthy, flavorful, and unique dishes that are both nourishing and satisfying.

Ingredients

for Colocassia Leaf Raita

2 cups chopped colocasia leaves (arbi ke patte)

1 tsp lemon juice

2 cups whisked low fat curds

salt to taste

1 tsp oil

1/4 tsp mustard seeds ( rai / sarson)

1/4 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 whole dry Kashmiri red chilli , broken into pieces

5 curry leaves (kadi patta)

For The Garnish

a sprig of coriander (dhania)

For Serving

methi crispies/spicy pudina khakhras

Method

for Colocassia Leaf Raita

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.