Skip to main content

Colocasia Leaves and Mixed Sprouts Chutney / Arbi Leaves and Mixed Sprouts Chutney

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....

Ingredients :

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 

Method :

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. 


  1. We love Patra, never knew you can make chutney using these leaves.

  2. Wow.. what an amazing combination of ingredients to make a chutney.. Great :)

  3. I have never tried chutney with colocassia..looks thick n yumm!

  4. I have no idea what this would taste like - I have never heard of these leaves. I love learning about all these ingredients I have never heard of!


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …