CHAMAKURA POTLALU
A delicious stuffed parcels of colocasia leaves makes a perfect accompaniment or side dish with some sumptuous dal and rice.
Servings: 4 people
Equipment
- Skillet
Ingredients
- 10 Colocasia / Taro leaves
- 1½ cups Chana dal/Bengal gram dal
- 1 medium Onion finely chopped
- 1 tbsp Red chilli powder
- Salt to taste
- 1 tsp Turmeric powder
- ½ inch Ginger root
- ¼ cup Cilantro finely chopped
- 3 tbsp Oil
Instructions
Soak the lentils
- Wash and soak the chana dal/bengal gram dal for minimum of 4 hours.
Prepping
- In a blender add soaked chana dal, chopped ginger root, red chilli powder, salt, turmeric powder and in a pulse mode grind it to coarse paste without adding any water.
- Transfer the blended chana dal mixture to a mixing bowl, add chopped onion, chopped cilantro and give it a nice mix. Taste and adjust the salt.
- Wash and remove the stalks of colocasia leaves and keep aside.
- Take a two tablespoonfuls of mixture and place it on the bottom side of leaf and wrap it like a parcel and place them on a plate.
- And repeat the process for the remaining leaves.
Cooking the parcels
- Heat a skillet and add three tbsps of oil and once its hot, carefully place all the wrapped parcels.
- Cover the skillet with a lid and cook it on a medium flame for 5 minutes.
- Now flip them and cover the skillet and cook for 5 more minutes on medium flame.
- Serve warm parcels with hot rice and sumptuous dal or stews.
