Saturday, June 10, 2017

Kesu Suruli Palya. (Colocasia Leaf Spicy Curry)

Kesu/Colocasia leaf) is known for its healthy benefits and grows well in rainy season and it is the right time we should make use of it.

Suruli means Roll and the curry is done using the leaves. I have used tender kesu leaves, some spices, jaggery and tamarind.
My aunt and my sister in law used to prepare this Suruli palya during rainy days. We call it as Kotli.
Let us see some benefits of using Kesu/Colocasia) leaves in our diet.
The leaves of colocasia are very easily digested once it is cooking. It is rich in dietary fiber. It is good for people who suffer from constipation. Kesu leaves do not contain any cholesterol. It helps to reduces the cholesterol levels in our body. They are rich in amino acid and good for healthy skin. It helps to prevent the wrinkles.
They are rich in Viamin A, Vitamin B 2, Vitamin B 3, Vitamin B 5 and Vitamin B 6. They do contain folic acid, Vitamin C, Protein, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Carbohydrates.
It is an authentic and traditional dish from Udupi. During the rainy season these leaves grow generously and you get healthy leaves filled with good healthy properties. They are tender and soft. Make use of tender leaves and roll them and put a knot and then fry or cook on low flame.
No onion or garlic is used in this recipe.
This " Kesu Suruli Palya/Colocasia Leaf Spicy Curry " goes well with plain rice or any rotis and chapatis.
These leaves are from our garden which has grown in small pots.
Remember You must use tender colocasia leaves. It cooks nice and soft.
Let us see the recipe Now :

Things Needed :

To Cook :
Colocasia Tender Leaves : 10 to 12
Tamarind : 2 Marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
To Add :
Fresh grated coconut : 2 to 3 Tablespoons
Mustard seeds : 3/4 Teaspoon
Jeera/Cumin Seeds : 1/4 Teaspoon
Red chilly : 4 to 5
To Season :
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash colocasia leaves nicely and let all the water disappear from them.
2. Roll the each leaf and tie a knot and do prepare the same with remaining leaves.

3. Grate coconut and dry grind it with mustard seeds and 1/4 teaspoon of jeera/Cumin Seeds.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add a pinch of asafoetida and curry leaves.
6. Add rolled colocasia leaves. Mix it slowly. Add turmeric powder.

7. Soak tamarind in hot water and squeeze out the pulp and add it to colocasia leaves.
8. Add required salt. Let it cook till soft. ( Need to add tamarind while cooking or it might have itchy feeling while eating ).
9. Cook on medium and slow flame till it turns soft.
10.Add jaggery and mix it well. Let it mix with all the leaves.


11. Check  colocasia and make sure the leaves are cooked nicely.
12. Add dry ground coconut mixture and mix it well. Let it cook on low flame for a minute.

13. Mix in between, so that it does not get burnt while cooking. Add a teaspoon of coconut oil on the top.
14. Shift Kesu Suruli Palya to the serving bowl and serve with the dish you have prepared.

Note :

Remember to use the tender colocasia leaves to get the good taste.
Adding tamarind pulp to the curry helps the curry to cook fast and it does not itch while eating.
Adding more spice is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves :  2 to 3.

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