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Idhar (colocasia leaf rolls)

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Colocasia leaves spread with spiced urad dal paste, rolled, steamed, sliced and cooked in a tangy curry.

Region: ChhattisgarhOccasion: Monsoon meals and special lunchesTime: 1 hour 15 min (plus soaking)Serves: 4Vegetarian

Ingredients

  • 8 colocasia (arbi) leaves
  • 1 cup urad dal, soaked 4 hours and ground thick
  • 1 tsp ginger-chilli paste
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • Salt to taste
  • 2 tbsp tamarind pulp or ½ cup sour curd
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 onion and 1 tomato, chopped

Method

  1. Mix the urad paste with ginger-chilli paste, turmeric, chilli powder and salt.
  2. Wash the leaves, remove the thick veins and spread a thin layer of paste on each.
  3. Stack two or three leaves, roll them up tightly and steam the rolls for 20–25 minutes.
  4. Cool and slice into rounds; fry them lightly if you like.
  5. Make a curry: fry mustard, onion and tomato in oil, add tamarind or curd, water and salt, and bring to a boil.
  6. Add the slices and simmer for 5 minutes. Serve with rice.

History

Colocasia grows well in the wet fields and gardens of Chhattisgarh, and its leaves are used in many monsoon dishes.

Significance

Idhar is a dish for special meals and guests. The tamarind or curd balances the itchiness of the leaves.

Sources