Saturday, August 8, 2009

Arikanchan(Colocassia or Arabi Leaves In Mustard Gravy)


Preparation Time: 30 minutes
Cooking time : 30 minutes

Ingredients :
  • arabi leaves - 8 to 10 (big size)
  • methi(fenugreek seed) - 1 table spoon
  • mustard seed - 2 table spoon
  • garlic -4-5 cloves
  • dry mango pieces or tamarind - 5-6 pieces
  • red or green chilly (according to taste) -
  • gram besan - 2 table spoon
  • cooking oil -
  • turmeric powder - 1/2 tea spoon
  • bay leaves - 2
  • salt to taste -


Take water (fenugreek seed) in a bowl and add methi seeds, leave it for 30 minutes. Wash all arabi leaves and cut the stems. Grind mustard seed, garlic and chilly together. Wash dry mango pieces and keep aside. Take besan in a bowl and make a batter adding water in it. Grind methi seeds in a fin paste.

Spread arabi leaves on a chopping board spread methi seeds paste on it. Add all the leaves one by one and put methi seed paste between each leaves. Fold the side leaves first and roll the leaves putting methi seeds paste . Cut the rolled leaves one inch thick and spread besan batter on the side of the piece and keep aside.

Heat cooking oil in a kadai and fry the pieces of arabi leaves till it is golden brown, take it out. Now put methi seeds red chilly pieces and bay leaves in the kadai. When it turns golden brown add grounded mustard, garlic and chilly paste, turmeric powder and salt to it. Fry it till the kadai strats leving the bottom of kadai. Add two cups of water and the fried arabi leaves cut rolls and pieces of dried mango . Cook the rolls till it becomes tender and then on low heat for five minutes. Serve hot with rice.


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