Ingredients

• 15-20 large colocasia (arvi) leaves
• 1/2 cup - fresh coconut milk
• 1/2 cup - tamarind extract (juice)
• 4 green chillies
• 1/2 cup - coriander leaves
• 30 cashewnuts
• 1 tbsp - gram dal (soaked for 2-3 hours)
• 1 cup - gram flour (besan)
• 3 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 3-4 pinches asafetida
• 1 tsp - cumin powder
• 1 tsp - jaggery (optional)
• 1 tbsp - oil
• Salt to taste
• For seasoning:
• 1 tbsp - oil
• 1/2 tsp - cumin and mustard seeds each
• 4-5 red dry chillies
• 1 tbsp - coriander leaves, finely chopped
• 1 tsp - groundnuts
• 1 tsp - red chilli powder

How to Make Colacasia curry

• Clean, wash and wipe dry the colacasia leaves.
• Cut into small pieces.
• Chop green chillies and coriander.
• Break the cashew nuts into two and wipe down with a cloth.
• Place a kadai on fire with a lot of water. Add 1/2 tbsp. oil to it.
• When the water starts boiling add the chopped colacasia leaves and let them boil till they are half cooked.
• Strain the water and add the remaining oil, gram dal, cashew nuts and fry for a few mins.
• Add the chopped chillies, coriander, turmeric and asafoetida powder.
• Pour one cup of water and let it cook for 5 mins.
• Mix the gram flour in the coconut milk and add to the gravy with tamarind paste, jaggery and salt.
• Let the mixture cook on low flame for 5 mins.
• Before serving, add the seasoning to the gravy and serve hot.