Arbi Patta Curry – Curry Recipe With Colocasia Leaves

 Arbi patta is mostly used to make fritters but you can also make varieties of dishes with it like I m showing you to make curry with it. This curry is made with simple and with easily available ingredients. Hope you like it as you did like my previous recipe Mango Curry.


  • Six Large Arbi Or Colocasia Leaves
  • Twelve Fenugreek Seeds
  • Two Tablespoons Oil
  • One-Fourth Cup Bengal Gram Split
  • Half Cup Peanuts
  • Ten Cashew nuts
  • Half Cup Chopped Coconut
  • Two Green Chilli Finely Chopped
  • Water As Required
  • Three Tablespoons Gram Flour
  • One Teaspoon Seedless Tamarind Soaked In Warm Water For Half An Hour
  • One And A Half Teaspoons Of Jaggery
  • Half Teaspoon Red Chilli Powder
  • Half Teaspoon Garam Masala Powder
  • Salt As Required
  • Half Teaspoon Mustard Seeds
  • Half Teaspoon Cumin Seeds
  • One Pinch Of Asafoetida
  • Eight Curry Leaves


  1. Soak one-fourth cup of Bengal gram and a half cup of peanut in hot water for half an hour.
  2. After half an hour drain and keep it aside.
  3. Also, soak one teaspoon of seedless tamarind in one-fourth cup of hot water. After soaked squeeze the pulp from the tamarind in the soaked water and keep it aside.
  4. Rinse the arbi leaves well and chopped them.
  5. Heat one tablespoon oil and crackle the fenugreek seeds.
  6. Then add arbi leaves.
  7. Stir and saute till the leaves wilt.
  8. Add soaked and drained peanuts, cashew nuts, chopped green chili, soaked Bengal gram and chopped coconut.
  9. Add water, stir and cover the pan with a lid.
  10. Simmer over a medium heat till the Bengal gram is cooked and softened.
  11. If the water dries out add some more water and continue to cook with lid.
  12. Later add three tablespoons of gram flour and stir well.
  13. Mash the leaves while sitting.
  14. Then add tamarind pulp, jaggery, and garam masala, red chili powder, and salt.
  15. Add water as required to get the medium consistency not so thick not so thin.
  16. Now simmer without a lid for 5 minutes on a low flame.
  17. Switch off the heat and cover the lid.
  18. In a small pan heat one tablespoon of oil.
  19. Splutter mustard and cumin seeds in the oil. Then add curry leaves, asafoetida, and turmeric powder.
  20. Stir in arbi leaves.
  21. Serve arbi leaves curry with steamed rice or flatbread.


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