Karkali

Karkali is a traditional South Indian dish made from colocasia (arbi) leaves cooked with tamarind, green chilies, and garlic — rich in flavor, tangy, and perfectly spiced, best enjoyed with hot rice.

Ingredients

1. A big bunch of colocasia (arbi) leaves
2. 1 cup thick tamarind pulp
3. 8–10 spicy green chilies (finely chopped)
4. 8–10 cloves of garlic (finely chopped)
5. 2 tbsp coconut oil
6. ½ cup water (adjust as needed)
7. Salt to taste

Instructions

1. Prepare the Colocasia Leaves

   • Wash the colocasia leaves thoroughly to remove any dirt.
   • Pat dry and place each leaf upside down.
   • Carefully remove the thick central veins — if not removed, the dish may turn itchy when eaten.
   • Chop the leaves as finely as possible.

2. Cook the Colocasia Leaves

   • Heat coconut oil in a deep pan on medium flame.
   • Add finely chopped green chilies and sauté for a minute.
   • Add the chopped colocasia leaves and cook until they wilt down.
   • Add salt and tamarind pulp, then mix well.
   • Pour in about 2 cups of water and stir to combine.
   • Cover the pan and cook on a low flame for 20–30 minutes.
   • Check every 10 minutes — if the mixture begins sticking to the bottom, add more water as needed.
   • Continue cooking until the colocasia leaves are completely soft and start disintegrating.
   • This long cooking process is essential to remove the natural itchiness of colocasia leaves.

3. Blend the Mixture

   • Once the leaves are fully cooked, turn off the heat and allow the mixture to cool slightly.
   • Blend it into a smooth paste using a blender or hand mixer.

4. Prepare the Tempering

   • Heat coconut oil in a small pan.
   • Add finely chopped garlic and fry until it turns deep golden brown.
   • Pour this garlic tempering over the prepared colocasia mixture and mix gently.

5. Serve

   • Serve Karkali hot with steamed rice.
   • Enjoy the tangy, spicy, and earthy flavors that make this dish a comforting traditional favorite.