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Arvi Curry

Madhuri.Dixit's picture
Ingredients
  Colocasia leaves 1 Bunch (100 gm), finely sliced
  Cashewnuts 25 Gram
  Peanuts 25 Gram
  Chana daal 25 Gram
  Dry coconut pieces 1 Small
  Tamarind ball 1 Small
  Grated jaggery 1 Tablespoon
  Coriander powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Gram flour 1 Teaspoon
  Mustard seeds 1⁄4 Tablespoon
  Asafoetida 1 Pinch
  Salt 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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