Arbi leaves are always on my cards when I go for shopping to try out my family's favourite recipe "Patra or Alu vadi". But it took me a year to find this amazing healthy leaves and as the size of the leaves were medium, I prepared a delicious and healthy chutney using arbi leaves and mixed sprouts. Arbi leaves / Colocasia leaves are nothing but Sepangkizhangu illai in tamil. Colocasia is also otherwise called as Taro leaves in English. Colocasia leaves are edible and completely safe after its being cooked. In addition, it helps in reducing cholesterol levels, good for digestion, good for vision, good for heart and also a great food for anaemic as it is rich in iron. While browsing the information about this leaves, found that the raw leaves contains high calcium oxalate which causes kidney stones. So, it is always advisable to cook the leaves before consuming. These leaves can also be used in curry apart from the snack and chutney. Adding mixed sprouts in this chutney makes the dish very healthy and nutritious. This is also one of the best way to include sprouts in our kids meal. Addition of ginger is optional but it helps in digestion and also enhances the taste of chutney. This chutney goes well with plain rice or also with Kara kuzhambu, Rasam and Curd.
So, here is the recipe for an innovative, healthy and delicious chutney using Colocasia leaves and Mixed sprouts....
5 - 6 Arbi Leaves / Sepangkizhangu Illai ( medium sized )
1 Tbsp Tamarind extract ( or small piece of Tamarind )
1 Tbsp Oil
1/4 Cup Mixed Sprouts ( I have used Horsegram, Black chickpeas, Green gram and cow peas )
2 Tbsp Urad dal
Small piece of Ginger
4 Dry red chillies ( adjust the quantity according to taste bud )
1/2 Tsp Cumin seeds
3 Tbsp Coconut, grated
Salt to taste
Cut the stem and remove the thick vein at the back of the leaves.
Wash and chop the leaves.
Add the chopped leaves in a bowl or pan along with a tamarind extract and cook it till the colour of leaves changes.
Once done, remove from the flame and keep aside.
Heat oil in a pan and add urad dal followed by cumin seeds and red chillies.
Fry it till the colour of urad dal changes to light brown and add ginger piece followed by mixed sprouts.
Saute it for couple of minutes and add the grated coconut.
Saute it again for a minute and remove from the flame.
Cool the mixture completely and grind into fine paste by adding colocasia leaves and the required amount of salt.
Add little water while grinding as the consistency of chutney should not be watery.
Serving Options :
Serve with hot rice, Rasam rice and Curd rice.