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

Method:

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