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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.5
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.7 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Aluchi Paatal Bhaji(Taro Leaf Curry) calories by ingredient
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Aluchi Paatal Bhaji(Taro Leaf Curry)



Introduction

Taro Leaves are extremely popular in India.The mature Leaves are used to make a snack while the tender Leaves are cooked into a Curry in Maharashtra,Goa,Karnataka and the other three Southern States of Kerala,Tamil Nadu and Andhra Pradesh.This Vegetable is specially popular in Wedding and Pooja Menus as well as being relished on Vegetarian days and is a very tasty preparation. Taro Leaves are extremely popular in India.The mature Leaves are used to make a snack while the tender Leaves are cooked into a Curry in Maharashtra,Goa,Karnataka and the other three Southern States of Kerala,Tamil Nadu and Andhra Pradesh.This Vegetable is specially popular in Wedding and Pooja Menus as well as being relished on Vegetarian days and is a very tasty preparation.
Number of Servings: 6

Ingredients

    PREPARATION 1(268 CALORIES PER SERVE)
    12 stalks of Tender Taro Leaves(Aluchi Paaney)
    0.5 cup shredded Raw Coconut
    2cobs Fresh Yellow Corn
    OR
    1.5cups Yellow Corn Kernels
    1"diametre ball of Tamarind
    1.5tbsp.Shredded Jaggery
    OR
    2tsps.Brown Cane Sugar
    Salt to taste
    7-10medium hot Green Chillies
    1tsp.Cumin Seeds
    1tsp.Black Pepper Powder coarsely ground
    1tbsp.Sesame Oil


    SEASONING FOR BOTH PREPARATIONS
    1tsp.Fenugreek Seeds
    2tsp.Mustard Seeds
    1tsp.Turmeric Powder
    1tsp.Asafoetida(Hing)Powder
    10Sweet Curry Leaves
    5 Dry Red Chillies broken into 2-3 pieces
    2tbsps.Sesame Oil

    ADDITIONS FOR PREPARATION 2(CALORIES 186.2PER SERVING)
    0.5cupSplit Chick Peas(Chana Dal)
    0.5cup raw uncooked Peanuts
    1tsp.Coriander-Cumin Powder
    2tsps.Goda Masala(any one preferred)



Directions

PREPARATION
Grind the shredded Raw coconut,Green Chillies,Cumin seeds and Black Pepper Corns to a fine paste and set aside.Soak the Tamarind Ball in Warm Water for 15minutes.Squeeze out the Pulp and set aside till needed.
Cut the Yellow corn Cobs into 1.5" rounds.
Wash and soak the Split Chickpeas and Peanuts in warm Water for Method 2.
Wash The Taro Leaves and Stalks.Peel the Stalks and roll these up in the Leaves.Slice these into thin horizontal strips.
METHOD 1
Heat 1 tbsp.Oil in pressure pan.Add sliced Taro Leaves and saute on low flame till the Leaves wilt and reduce.Add the cut Corn Rounds or the Corn Kernels and 2-3 cups of Water.Replace lid and pressure cook for 4-5 whistles.After pressure subsides stir in Salt to taste ,shredded Jaggery and the Tamarind Pulp.Simmer on low flame for 4-5 minutes and the stir in the ground Coconut Paste.Cover and simmer for 5 minutes more.
METHOD 2
Heat 1tbsp.Oil in a pressure pan.Lower flame and saute the sliced Taro Leaves till these wilt and reduce. Add the soaked Split Chickpeas,Peanuts and 2-3cups of Water.Replace lid and pressure cook for 4-5 whistles.
When pressure subsides open pan and mix in the Coriander-Cumin Powder,Goda Masala Powder,Salt to taste,Tamarind Pulp and the Jaggery.Blend well and simmer on low flame till it bubbles.Mix in the ground Coconut paste and blend well.Simmer for 4-5 minutes more.
SEASONING FOR BOTH METHODS
Heat oil in a seasoning pan.Add Fenugreek Seeds,Black Mustard seeds, Turmeric Powder,Asafoetida Powder,Sweet Curry Leaves and broken Red Chillies. When these sputter pour over the Vegetable Curry and cover.Keep covered for 5minutes for the dish to absorb the smoky flavour.Mix well together and serve hot with Lunch or Dinner.



Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.






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