By Devi Poojari
July 12, 2024
A leafy green that is widely consumed during the monsoon season, the wildly growing Colocasia or arbi ka patta is used widely in Indian regional cooking. Tap to see some delicious preparations that you can recreate at home, to make the most of this seasonal green.
Also known as alu vadi or patra, this steamed and pan-fried delicacy from Karnataka is enjoyed as a snack or an accompaniment to meals.
This Maharashtrian preparation of arbi leaves cooked with peanuts and lentils, makes for a hearty stew-like preparation that is eaten with rice.
A Mangalorean preparation of chopped Colocasia leaves mixed with a rice flour batter, the tev dosa is most often enjoyed for breakfast with tomato or coconut chutney.
Traditional to the GSB cuisine of the Konkan region, this monsoon specialty also utilises another seasonal specialty of ambade or Indian hog plums.
The combination of coarsely ground lentils cooked with chopped Colocasia leaves is a South Indian delicacy known as usili – flavoured with curry leaves and spices.
Rich in antioxidants and other nutrients, this robustly flavoured chutney uses tamarind, red chillies and garlic for additional flavour.
Swap the usual onion or palak pakodas this monsoon by replacing the key ingredient with chopped arbi leaves, to make crispy and savoury pakodas.