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Rsai Patra
Category : Other recipes, Tamarind
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash and remove the thick stems and veins from the arbi leaves and keep aside.
- In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, salt, sugar and asafoetida, with a little water to make a paste.
- Placing one leaf on a flat board, apply the paste on the underside of the leaf.
- Place another leaf over the first one and apply the paste again.
- Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
- Make similar rolls with all the leaves, and arrange them on a greased sieve.
- Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and using your finger, grease the rolls with a little oil; let them cool.
- Soak the tamarind in 2 cups of water, boil and strain the pulp.
- Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, red chillies, jaggery, salt, dhania-jeera, garam masala and chilli powders.
- Bring to a boil, stirring constantly. Set aside. Cut the patra roll into slices.
- Just before serving, place the patras in the hot gravy, stirring gently.
- Serve hot, garnished with the coriander leaves and grated coconut.
Ingredients:
100 gms. colacassia (arbi) leaves,
100 gms. gram flour (besan),
1 tbsp. semolina (sooji),
1 tbsp. green chilli paste,
1 pinch soda bicard,
� cup sour yoghurt,
2 tsp. oil,
� tsp. turmeric powder,
salt and sugar to tatse,
� tsp. hing.
100 gms. colacassia (arbi) leaves,
100 gms. gram flour (besan),
1 tbsp. semolina (sooji),
1 tbsp. green chilli paste,
1 pinch soda bicard,
� cup sour yoghurt,
2 tsp. oil,
� tsp. turmeric powder,
salt and sugar to tatse,
� tsp. hing.
For the gravy :
2 lime-sized tamarind balls,
1 tbsp. oil,
1 tsp. mustard seeds,
2 tsp. poppy seeds (khus khus),
� tsp. asafoetida,
2 to 3 dry red chillies.1/4 cup grated jaggery (gur),
salt to taste,
1 tbsp. dhania-jeera powder,
1 tsp. garam masala powder,
chilli powder to taste
For the garnish :
a few sprigs coriander leaves,
finely chopped
grated fresh coconut.
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