Kesu /Colocasia Easy Gojju

Kesu/Colocasia is grown plenty during the rainy season. In some parts of South Canara there were some rains and Colocasia has grown nicely for this season. We do eat the leaves very often mostly in rainy season because it keeps our body warm and Colocasia leaves do have plenty of medicinal values in them.

I have prepared varieties of curries and other dishes using Colocasia./Kesu.
MenasuKayi in Southa Canara is a very famous dish and it is finger licking dish. It goes well with almost all the main dishes like dosa, idli, chapati, poori, kadubu etc etc.
The traditional Yummy dish is prepared with fresh fried spices.

Here I have tried an easy way and Kesu Menasukayi has lovely finger licking taste that it got over for ONE time only. ☺

NO ONION or NO GARLIC IS USED IN THIS CURRY.

Let us see the recipe now :

Things Needed :

To Cook :

Kesu /Colocasia leaves : 8 to 10 leaves
Tamarind : 1 Big Marble size
Turmeric powder : A little
Jaggery : 2 Tablespoons
Methi Seeds : 3 to 4
Salt : As required :

To Grind :

Sambar Powder : 2 Tbspoons
Sesame Seeds : 2 to 3 Tbs
Coconut : 1 Cup. (3 to 4 Tb)

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1 Tsp
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash and cut Kesu/Colocasia leaves and keep it aside. Use tender leaves.
2. Wash and soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Pressure cook cut Kesu leaves, tamarind pulp, jaggery,methi seeds,  salt and turmeric with little water.
4. Cook for 5 to 6 mintues. leave it for cooling.

5. Dry roast sesame seeds till it turn golden brown.
6. Grate fresh coconut and grind it with Sambar powder. Add required water while grinding.

7. Now keep a pan and put cooked Kesu leaves and boil.

8. Add ground coconut mixture and mix it well.

9. Let it cook for 3 to 4 minutes.

10. Shift it to a serving dish and add seasoning done in coconut oil. Serve as one of the side dish for lunch or with any other main dishes of your choice.

Note :

Remove the hard part behind the leaf if it is very hard.It is always better to use tender leaves.
Adding any brand sambar powder is optional. I have used home prepared Sambar powder. Use of more jaggery is optional. Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Fresh Sambar Powder :

Dry roast the spices one by one on low flame.

Coriander Seeds :1 Cup
Byadagi chilly : 8 to 10
Methi Seeds : 1 Tsp
Urid dal : 1 Tsp
Channa dal : 2 Teaspoon
Jeera : 2 Tsp
Curry leaves : 1 Handful : Optional
Ingh / Asafoetida : A little

Fresh Sambar Powder