Aluchi Paatal Bhaji(Taro Leaf Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
PREPARATION 1(268 CALORIES PER SERVE)12 stalks of Tender Taro Leaves(Aluchi Paaney)0.5 cup shredded Raw Coconut2cobs Fresh Yellow CornOR1.5cups Yellow Corn Kernels1"diametre ball of Tamarind1.5tbsp.Shredded Jaggery OR2tsps.Brown Cane SugarSalt to taste7-10medium hot Green Chillies1tsp.Cumin Seeds1tsp.Black Pepper Powder coarsely ground1tbsp.Sesame OilSEASONING FOR BOTH PREPARATIONS1tsp.Fenugreek Seeds2tsp.Mustard Seeds1tsp.Turmeric Powder1tsp.Asafoetida(Hing)Powder10Sweet Curry Leaves5 Dry Red Chillies broken into 2-3 pieces2tbsps.Sesame OilADDITIONS FOR PREPARATION 2(CALORIES 186.2PER SERVING)0.5cupSplit Chick Peas(Chana Dal)0.5cup raw uncooked Peanuts1tsp.Coriander-Cumin Powder2tsps.Goda Masala(any one preferred)
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.
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.
Nutritional Info 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
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