How to make Kembu Kari -
Delicately spiced colocassia leaves cooked with dal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia Leaves, Split Pigeon Pea
Cuisine : Karnataka
Course : Main Course Vegetarian
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For more recipes related to Kembu Kari checkout Aaluchi Patal Bhaji , Aaluchi Patal Bhaji, Arbi Ke Patton Ki Sabzi. You can also find more Main Course Vegetarian recipes like Waterchestnut and Mushroom Stir Fry Paneer Khurchan Chole Potato Bravas Au Gratin-SK Khazana
Kembu Kari Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kembu Kari Recipe
Colocassia Leaves 10-12
Split Pigeon Pea soaked for ½ hour 1 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Oil 1 tablespoons
Mustard seeds 1/4 teaspoon
Dried red chillies 1-2
Garlic crushed 3-4 cloves
Curry leaves 8-10
Coconut scraped 1/4 cup
Lemon juice 1 tablespoon
Method
Step 1
Wash and wipe the colocassia leaves dry and trim the thick veins. Shred them finely.
Step 2
Boil five cups of water in a non stick pan and add the shredded leaves and drained dal.
Step 3
Cover and cook for twenty minutes or until the dal is tender.
Step 4
Stir in turmeric powder, red chilli powder, coriander powder and salt
Step 5
Cook further for a couple of minutes and remove from heat.
Step 6
Heat oil in another non stick pan and add mustard seeds.
Step 7
As they splutter add red chillies and garlic and sauté until garlic turns golden brown.
Step 8
Add curry leaves and the cooked dal and colocassia leaves and let it come to a boil.
Step 9
Serve hot garnished with coconut and lemon juice.
Nutrition Info
Calories : 988 Kcal
Carbohydrates : 127.1 gm
Protein : 49.1 gm
Fat : 31.4 gm
Other : Fiber- 28.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
