I have used Kesu / Colocasia leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.
Things Needed :Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little
1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.
2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.
6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.
7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.
9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.
10. Serve with your choice of main dish.
Note :Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.
Curry Powder :Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon, red chilly/byadagi ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds 1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )