Chaama aaku Potlalu | Arbi/Taro/Colocasia Leaf Potli

Chaama aaku Potlalu – Chaama aaku(leaf) is has different names… arbi, taro, colocasia leaves. Today’s post is a versatile dish made of Arbi leaves. Chamaku potlalu are made with combination of chamaku(arbi leaves), chana dal, cilantro and few spices. These potlalu goes well as a side with rice and dal. These can be served as a snack as well. Taro leaves are a low calorie green leafy vegetable that’s high in potassium, folate, and vitamins C and A. Combining with chana dal makes it more protein rich and nutritious.

Here is the simple recipe made with arbi leaves.

How to make Chaama aaku Potlalu

PREP TIME: 5 MINS  COOK TIME: 20 MINS  TOTAL TIME: 25 MINS  COURSE: MAIN COURSE /SNACK/SIDES CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

  • chaama aaku(arbi leaves) – 12
  • chana dal – 1 cup
  • green chilli paste – 2-3 tsp
  • coriander leaves
  • curry leaves
  • jeera – 1 tsp
  • ginger – 2″
  • mint leaves – fresh or dry
  • salt – 3/4 tsp to 1 tsp

Instructions

  1. Rinse and soak chana dal for atleast 3-4 hrs or overnight.
  2. Keep 2 tsp of soaked chana dal aside for later use.
  3. Cut the stems of the arbi leaves, rinse them.
  4. In a blender add soaked chana dal, ginger, coriander leaves, mint leaves, curry leaves, salt and jeera. Blend it to a coarse paste without adding any water.
  5. Transfer the ground paste into a mixing bowl, add green chilly paste and dal from step 2. Mix everything well until combined.
  6. Take a arbi leaf, place ground dal paste in the center of the leaf and fold the leaf from 4 sides.
  7. Heat a pan with 2-3 tbsp oil, place the leaves in the pan with flaps down. Shallow fry these packets/potlams both sides on med low flame until the leaf turns brown and crispy. Slow cooking helps cook the dal paste inside the leaf. Follow the same procedure with all the leaves.
  8. Serve hot with steamed rice and dal. This is served as a curry or side. This dish can be served as a snack too.

Tips

  1. Do not add water while grinding/blending.
  2. Adjust chilli paste as per your spice level.

Step by step photo instructions

  1. Rinse and soak chana dal for atleast 3-4 hrs or overnight.

2. Keep 2 tsp of soaked chana dal aside for later use.

3. Cut the stems of the arbi leaves, rinse them.

4. In a blender add soaked chana dal, ginger, coriander leaves, mint leaves, curry leaves, salt and jeera. Blend it to a coarse paste without adding any water.

5. Transfer the ground paste into a mixing bowl, add green chilly paste and dal from step 2. Mix everything well until combined.

6. Take a arbi leaf, place ground dal paste at the center of the leaf and fold the leaf from 4 sides.

7. Heat a pan with 2-3 tbsp oil, place the leaves in the pan with flaps down. Shallow fry these packets/potlams both sides on med low flame until the leaf turns brown and crispy. Slow cooking helps cook the dal paste inside the leaf. Follow the same procedure with all the leaves.

8. Serve hot with steamed rice and dal. This is served as a curry or side. This dish can be served as a snack too.

2 Comments Add yours

  1. Bernadine says:

    Looks delicious Siri! Lovely evening 🙂

    Liked by 1 person

    1. Sirisha says:

      tastes too.. thankyou..

      Liked by 1 person

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