अरीकंचन की सब्जी | Traditional Mithila Curry Recipe

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Mithilanchal prasidh arikanchan leaf curry | Arkanchan curry recipe | Learn how to make this spicy curry with step-by-step photos and video. Arikanchan ki sabzi is one of the popular and traditional recipes from Mithila. If you know about the mithilanchal cuisine, you heard the name of this leaf. And it is very popular in the Mithila region. And I also belong from the mithilanchal. I love this curry because the curry is very spicy and tastes very similar to fish curry. You can serve this curry with rice or roti. we always make this curry for lunch or dinner. Arikanchan leaves are very similar to taro leaves or Arabi leaves. But it is not the taro leaf. You can get these arikanchan leaves besides small ponds or lakes. But if you do not get them easily, you can use taro leaves/Arabi ke patte for this curry.

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INGREDIENTS

  • 15 to 16 arikanchan leaves
  • 5 to 6 tbsp besan/gram flour
  • 2 to 3 tbsp water

For masala

  • 2 medium size onions
  • 20 to 25 garlic cloves
  • 11 to 13 dry red chilies
  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 tbsp yellow mustard seeds
  • 1 and a half tbsp salt
  • ½ tbsp turmeric powder
  • 4 to 5 dry mangoes/1 to 2 tbsp lemon juice
  • 500 to 600 ml water
  • 60 to 70 ml mustard oil

For rice batter

  • 2t to 3 tbsp soaked rice
  • Some water
  • 1 tbsp lemon juice

How to make arikanchan leaf curry?

Take some arikanchan leaves. You can see that arikanchan leaves are very similar to Arabi leaves. but it is different and you can not buy these leaves from the market. you can easily find these arikanchan leaves on the pond’s sides. Wash them well and leave them for 5 to 10 minutes under the sunlight.

After that take some besan. Add water and make a thick paste. Add water in batches.

Now take a big size arikanchan leaf. Add 1to 2 tbsp besan and spread it evenly with your fingers. Then place another leaf. And repeat the process till the end.

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After that make a tight roll. Add some more paste and stick the leaves with each other.

Now cut both edges and again make another tight log from that edges. Now leave it for 15 to 20 minutes under the sunlight.

For the masala, take a mixture jar, add onions and garlic. Add some water and make a smooth paste.

Take another jar, add spices. Add 4 to5  tbsp water. Again make a smooth paste.

Now, take a jar, add soaked rice, and 3 to 4 tbsp water. Make a smooth paste. Pour this in a bowl. Add some water.

Add lemon juice. Make a thin batter.

Now take the rolls and cut them into slices.

After that dip the arikanchan slice into this. You can also skip this process and just fry these arikanchan slices without this batter. and for that, take s3 to 4 tbsp oil in a pan. add arikanchan slices and cook them for 2 to 3 minutes on medium to high flame. SO YOU CAN CHOOSE ANY METHOD.

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For frying, take a kadhai, heat some oil for 1 to 2 minutes on high flame. Fry the arikanchan slices for 2 to 3 minutes on high flame. Fry all of them like this. When it turns golden in color remove it from the oil.

Now in the same oil, add 2 bay leaves, add 1 teaspoon of cumin seeds. Add onion and garlic paste. Cook them for 10 to 12 minutes on high flame. Keep stirring the onions. When it is dry add salt and turmeric. Mix well.

Add masala into this. Again cook the masala for 15 to 20 minutes on medium to high flame.

Then add water mix well. Cook the curry on high flame.

When it starts to boil, add fried arikanchan slices. And cook them for 15 to 20 minutes on medium flame.

Then add dry mango slices, or you can add lemon juice. Mix well and cook for 2 to 3 minutes on high flame.

After that turn off the heat. Arikanchan ki sabzi is ready. Serve this curry with rice or roti.

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