Rashmi Sharma Arbi Ke Patte Ka Raita is a traditional and unique Indian dish that combines the earthy flavors of arbi ke patte (colocasia leaves) with the cooling creaminess of yogurt. This dish is a great accompaniment to spicy meals and is commonly found in various parts of India, especially in North India. The soft and flavorful leaves are cooked and blended with a yogurt-based sauce, giving it a refreshing and nutritious side dish.
Here’s a simple and flavorful recipe to make Arbi Ke Patte Ka Raita:
Arbi Ke Patte Ka Raita Recipe | What Is The Recipe Of Arbi Ke Patte Ka Raita
Ingredients
- 2 cups chopped colocassia leaves arbi ke patte
- 1 tsp lemon juice
- 2 cups whisked low-fat curds dahi
- salt to taste
- 1 tsp oil
- 1/4 tsp mustard seeds rai / sarson
- 1/4 tsp cumin seeds jeera
- a pinch of asafoetida hing
- 1 whole dry kashmiri red chilli broken into pieces
- 5 curry leaves kadi patta
- For The Garnish
- a sprig of coriander dhania
- For Serving
- methi crispies/spicy pudina khakhras
Instructions
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Place the colocassia leaves in a steamer, sprinkle lemon juice evenly over it and steam for 7 to 8 minutes. Keep aside to cool.
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Once cooled, combine the cooked colocassia, curds and salt and leaves in a deep bowl and mix well. Keep aside.
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For the tempering, heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds.
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When the seeds crackle, add the asafoetida, red chillies and curry leaves and sauté on a medium flame for 30 seconds.
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Add the tempering to the raita, mix well and refrigerate for at least 1 hour.
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Garnish with a sprig of coriander and serve chilled with methi crispies or spicy phudina khakhras.
Tips:
- Choosing Arbi Leaves: Make sure to use fresh, tender arbi leaves. The larger, older leaves can be tough and fibrous, which may not give the best texture for raita.
- Roasting the Cumin: Roasting cumin powder before adding it enhances its aroma and flavor, making your raita even more delicious.
- Texture: If you like a smoother consistency, you can blend the cooked arbi leaves with yogurt for a smoother texture instead of leaving them whole.
- Vegan Version: For a dairy-free or vegan option, use plant-based yogurt (like soy or coconut yogurt) and skip the ghee in the tempering.
Serving Suggestions:
- With Rice and Dal: Arbi Ke Patte Ka Raita pairs beautifully with dal chawal (lentils and rice), especially with spicy curries.
- With Paratha or Roti: It can also be enjoyed with roti, naan, or paratha for a light and refreshing side dish.
- Perfect for Summer: This raita is particularly refreshing in the summer months as the yogurt helps cool down your palate while the arbi leaves add a unique flavor.
Arbi Ke Patte Ka Raita is a unique and flavorful dish that combines the richness of yogurt with the distinct taste of arbi leaves. It’s a great way to use this nutritious leafy green and turn it into a delicious, creamy side dish that complements a wide variety of Indian meals!
