Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita

by Tarla Dalal

You can make delicious Colocassia Leaf Raita by combining it with curds, a dash of lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves.

add to my cookbook add to shopping list

Added to 5 cookbooks This recipe has been viewed 40529 times

Colocassia leaves are a common ingredient in Maharashtrian and Gujarati cuisine. It is used to make wadi, paatra, and other such tasty dishes. Here is another tasty dish using this diabetic-friendly ingredient.

You can make delicious Colocassia Leaf Raita by combining this low-carb leaf with curds, lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves. Use low-fat curds to curb the fat content. Serve them with Methi Crispies or Spicy Pudina Khakhras to enjoy a light snack.

Add your private note

Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita recipe - How to make Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita

Tags

Preparation Time: 10 mins Cooking Time: 9 mins Total Time: 19 mins 4Makes 4 servings
Show me for servings

Ingredients

2 cups chopped colocassia leaves (arbi ke patte)
1 tsp lemon juice
2 cups whisked low-fat curds (dahi)
salt to taste
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
5 curry leaves (kadi patta)

For The Garnish
a sprig of coriander (dhania)

For Serving
methi crispies/spicy pudina khakhras

Method

Place the colocassia leaves in a steamer, sprinkle lemon juice evenly over it and steam for 7 to 8 minutes. Keep aside to cool.
Once cooled, combine the cooked colocassia, curds and salt and leaves in a deep bowl and mix well. Keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida, red chillies and curry leaves and sauté on a medium flame for 30 seconds.
Add the tempering to the raita, mix well and refrigerate for at least 1 hour.
Garnish with a sprig of coriander and serve chilled with methi crispies or spicy phudina khakhras.