Spiral Arbi leaves chunks are steamed,shallow fried and dumped in luscious posto mustard sauce with home made spices will give your taste bud a new taste.

Arbi plants/colocasia a tropical plant widely known as taro whose leaves are popular as  saru patra in odisha. Arbi leaves are  has versatile in cooking and believed to have one of the earliest cultivated plant.

Taro leaves@DELIGHTSUM
Taro leaves@DELIGHTSUM

This tropical plant usually find in backyards of many houses of odisha. Being a nature lover,the taro root leaves were always used as a water proof umbrella for me in my childhood. When we played out side and it was fun to watch how rain droplets turned into water beads and trickled down with out wetting the surface of the leaves.Well those were sweet memories of my childhood .Now grown up and literally speaking i was never been a big fan of arbi leaves or any thing related to it.

My mother get tired to cook for us different dishes from the root and leaves,which i never even touch that.Now i get married and my husband  is a pure vegetarian. Being  a vegetarian he was supposed to not so much familiar with taro leaves..Always we get dishes of taro root most of our neighbours and we  eat just because to not to upset their love in food.

Now i am a mother,get bored from vegetarian dishes like paneer and mushrooms.Most of our neighbour comes and take leaves from the cola-cassia for cooking.So its just a experiment or you can say to change the taste of bud by natures most amazing leaf for cooking.

There are abandon of dishes flooded whether from odia cuisine or all around the world.

My recipe of taro  leaves with posto and mustard, which you should must try.Their high fiber and low calorie content make them an excellent food and could be adorned as one of the most demanding party menu.

Preparing the dish you need to first clean and rinse the leaves thoroughly.Dry them using a wet cloth although its hydrophobic power not allowed much dust on it but you should be clean it using a wet cloth.

Always remove the vein from the centre,but if you have tender leaves then i guess it’s not required.I have used both medium and large sized leaves.I love the spiral web texture of the stalked leaves.Always use the large leaf to make the base while rolling the leaves.

Gram Flour Paste@DELIGHTSUM
Gram Flour Paste@DELIGHTSUM

First you need to prepare the gram flour batter along with all the required ingredients and make it slightly thick.

Take one leaf and place the light green face of the leaf upward  and spread the little mixture from the gram flour paste evenly on the leaf.

Abri Leaves smeared with gram flour paste@DELIGHTSUM
Abri Leaves smeared with gram flour paste@DELIGHTSUM

Now take another leaf and place it one the coated leaf and spread the prepared mixture like the first leaf.Now do coat all the leaves and keep placing one over another.

Before rolling for good binding coat the first roll with little gram flour mixture and then start to roll and to end of the leaves.It will be formed as a leafy cylindrical shape.

Now in a steamer steam the rolled leaves around 20 minutes or more depend on the thickness and amount of the leaves you used to steam.Steaming will help to remove the itchiness character of the taro leaves.So always take a time to steam the leaves properly.

Steamed Arbi Leaves@DELIGHTSUM
Steamed Arbi Leaves@DELIGHTSUM

After steaming you can see the colour of the leaves changed to dark green.Off the gas and allow it to little warm.

Slice  them carefully to avoid breaking them.

Fried arbi Leaves
Fried Arbi Leaves@DELIGHTSUM

Fry them in a pan until brown and crispy.

Posto soris Bata/Poppy seeds and Mustard sauce@DELIGHTSUM
Posto soris Bata/Poppy seeds and Mustard sauce@DELIGHTSUM

Before doing all these laborious steps ,its better to prepare the posto mustard paste.Here we do n’t need to soak the posto .You can blend them direct with the mustard seeds to form  a fine and smooth paste.

Heat oil in a pan and add fennel seeds then fry onions and tomatoes. Add prepared

posto paste and saute it.Add water to make a thick gravy and now place one by one fried leaves on the gravy and off the gas.

Saru Patra Besar Reipe
Posto soris Bata Saru Patra@DELIGHTSUM

Some people like me  who love when leaves are coated nicely in the gravy.So i always add little more water and cook the leaves with the gravy some more time.


Posto Soris Bata Saru Patra|Arbi Leaves Poppy seeds mustard sauce

yield : servings 4

prep time : 15 mins

cook time : 25 mins

total time :40 mins


things we need to prepare

  • 6 medium arbi leaves/saru patra
  • 1 large onion-finely chopped
  • 1 tomato -chopped
  • 1/2 tsp fennel seeds
  • mustard oil
  • 2 to 3 medium boiled potato -optional
  • 2 to 3 green chilies

Preparing posto mustard paste

  • 1/2 tsp black mustard seeds
  • 2 tsp yellow mustard seeds
  • 1 tsp poppy seeds
  • 1 medium onion
  • 7 to 8 garlic pods
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 to 3 cloves

Mix all in a small jar and blend with little water to form a smooth and fine paste.

Gram flour mixture  for Arbi leaves

  • 1 cup flour/Besan
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp oil 
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • salt

Mix all the ingredients in a bowl and add little water to form a thick paste.Keep it a side.


Instructions

Submerge the leaves in water for 10 minutes and dry them using  a wet cloth.

Cut the stem and remove the veins from the backside of each leaf using your hand.

Making stalked coated leaves

  1. Prepare gram flour mixture and whisk the mixture before applying it on the leaves.
  2. Take one leaf and place it upside down on the chopping board.Now apply the prepared  mixture on the leaf and make a thin layer using your finger.Make sure the mixture should be coated evenly on the leaf.
  3. Now place another leaf on the earlier coated leaf and apply the batter.Repeat the same process for  rest of the leaves and stalked coated leaves.
  4. Though i have used both medium and large leaves so always try to make the base with large leaf.
  5. Now roll the leaves from the upper side and thinly apply little mixture on folding.Tightly hold the leaves and make a roll which should be formed like a cylindrical shape.

Spiral cut of the leaves

  1. Now steam the rolled leaves at least 20 minutes.Steaming helps to get rid of the itchiness of the taro leaves.After steaming the colour of the leaves are changed to dark green .Allow it to warm and slice into thick shapes.
  2. Heat 1 tbsp oil in a pan and fry all the sliced leaves until crisp and brown.Off the gas.

Preparing gravy

  1. Heat oil in a pan until smoky.Now add fennel seeds ,when they crackled add chopped onions and tomatoes.Fry until tomatoes are get mussy.
  2. Now add prepared mustard posto paste and fry around 1 minute.
  3. Add 1.5 cups of water and salt into it.When the gravy start to boil add boiled potatoes into it.Stir them well.Simmer until get a slightly thick gravy come out.Off the gas.
  4. Now add fried taro leaves,green chili on the top of the gravy.
  5. You could  add more water into the gravy and add fried leaves.Cook for 7 to 8 minutes until leaves coated with the gravy.

It goes well when paired with steamed rice along with some side dishes..

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