Arvi Curry Recipe
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianLacto Ovo Vegetarian
Ingredients
| Collocasia leaves - 1 bunch, finely sliced | ||
| Cashewnuts and peanuts - 25 grams each | ||
| Channa dal - 25 grams | ||
| Coconut | 1 Small | |
| Tamarind - 1 small ball | ||
| Jaggery | 1 Tablespoon, grated | |
| Coriander powder | 1 Tablespoon | |
| Ground cumin seeds - 1 teaspoon | ||
| Turmeric powder | 1/2 Teaspoon | |
| Gram flour | 1 Teaspoon | |
| Mustard seeds | 1/4 Tablespoon | |
| Asafoetida - a pinch | ||
| Salt | 1 To taste | |
| Chilli powder - to taste | ||
Directions
GETTING READY
1. In a bowl add peanuts and dal. Soak in water for a few hours.
2. Drain out the peanuts and peel them.
3. Slice dry coconut finely.
MAKING
4. In a frying pan dry roast coconut.
5. In a small bowl add tamarind with water and keep it soaked for 5 minutes. Extract the juice.
6. Mix jaggery to the juice and stir to dissolve.
7. In a skillet heat 2 tablespoon oil and toss in mustard and asafoetida.
8. When seeds stop spluttering add leaves, dal, coconut, peanuts, cashewnuts, salt and all the spices.
9. Saute the spices for a few minutes.
10. Add 3 cups water.
11. Seal with a lid tightly till the dal and leaves are tender.
12. Add tamarind juice to it. Cook till the vegetable are done.
13. In a small bowl mix gram flour with a little water.
14. Add this mixture to the curry.
15. Cook over simmering heat until the curry thickens.
SERVING
16. Serve hot.
1. In a bowl add peanuts and dal. Soak in water for a few hours.
2. Drain out the peanuts and peel them.
3. Slice dry coconut finely.
MAKING
4. In a frying pan dry roast coconut.
5. In a small bowl add tamarind with water and keep it soaked for 5 minutes. Extract the juice.
6. Mix jaggery to the juice and stir to dissolve.
7. In a skillet heat 2 tablespoon oil and toss in mustard and asafoetida.
8. When seeds stop spluttering add leaves, dal, coconut, peanuts, cashewnuts, salt and all the spices.
9. Saute the spices for a few minutes.
10. Add 3 cups water.
11. Seal with a lid tightly till the dal and leaves are tender.
12. Add tamarind juice to it. Cook till the vegetable are done.
13. In a small bowl mix gram flour with a little water.
14. Add this mixture to the curry.
15. Cook over simmering heat until the curry thickens.
SERVING
16. Serve hot.
Chef
