Easiest Way to Make Award-winning Colocasia leaves curry
Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Award-winning Colocasia leaves curry. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Colocasia leaves curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Colocasia leaves curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Colocasia leaves curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Colocasia leaves curry estimated approx 30 mins.
To get started with this recipe, we have to first prepare a few components. You can cook Colocasia leaves curry using 11 ingredients and 5 steps. Here is how you can achieve it.
A seasonal healthy leafy veg curry
Ingredients and spices that need to be Get to make Colocasia leaves curry:
- 3-4 colocasia leaves
- 1 tablespoon chana dal soaked for an hour
- 1 tablespoon peanuts, soaked for an hour
- 1/2 tablespoon dry coconut, finely cut
- 1 tablespoon tamarind
- Jaggery, small quantity
- 1 tablespoon chickpea flour
- For tempering
- 1/2 teaspoon each of mustard seeds, cumin seeds, crushed fenugreek powder,
- 1 pinch turmeric powder and hing
- 1/2 teaspoons each of red chilli powder, salt, kala masala
Instructions to make Colocasia leaves curry
- Cut the colocasia leaves finely as shown.
- Put 1 teaspoon oil in cooker and add all the cut leaves to the cooker and fry for about a minute. Then add soaked chickpeas, cut dry coconut pieces and peanuts to it. Add a pinch of salt and a glass of water. Mix well. Cook the cooker contents till 2 whistles of the cooker.
- In a separate heated fry pan add 1 tablespoon of oil for tempering. Add mustard seeds, cumin seeds,hing, crushed fenugreek seeds powder, curry leaves and dry red chilli pieces and fry. Then add turmeric powder and tamarind pulp and mix. Then add salt and jaggery pieces, red chilli powder and black masala and heat it up.
- Now open the cooker (after it has cooled) and mix the contents well. Then transfer the contents to the fry pan. Add about a tablespoon of chick pea flour in a cup of water and make thin paste. Add it to the pan. Allow the contents of the pan to boil.
- The colocasia leafy veg curry is ready to be served with rice or rotis.
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