Showing posts with label Colocassia. Show all posts
Showing posts with label Colocassia. Show all posts

Saturday, June 23, 2018

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.


I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body
These colocasia leaves are from our native Udupi.  I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).


2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.


5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.


7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.


11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.


14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.

Wednesday, July 12, 2017

Shallow Fried Colocasia Fritters

Kesu /Colocasia Leaf grows well during rainy season and it is fresh green and filled with vitamins and minerals. We do use Kesu leaves in our daily diet once in a while. It is helps to keep our body warm during the rainy season. I tried this pan fried Colocasia fritters and it taste just yum yum.


I have used channa dal/ Kadale bele and moong dal/Hesaru bele with some spices.
Let us see some benefits of using Colocasia Leaves.
Kesu/Colocasia leaves are rich in anti oxidants. They are rich in Vitamin C and it helps to boost our immune system. Colocasia leaves contain Vitamin A and it helps maintain our eye health and prevent the eyes from diseases. They do contain dietary fibers and good for easy digestion and helps to keep away the constipation, indigestion and diarrhea problems. Colocasia leaves contain very little fat and it has no cholesterol. It also helps to control the cholesterol level in our body. They also helps in weight reduce. They help in reducing the inflammation and control the blood pressure in our body. They are good for nervous system.They contain amino acid and protein and helps in providing energy, regulating blood sugar levels and gives strength to muscles and strong bones.   
Remember that colocasia leaves can not be eaten raw. It must be cooked with tamarind or it starts to itch your tongue and throat.
NO ONION OR NO GARLIC USED in this Colocasia Tava fried Fritters. Happy to say that Colocasia leaves are from our garden which are grown in pots.
Try and enjoy you will really love them. Use tender leaves to get the best taste.

Things Needed :

Colocasia leaves : 8 to 10 (medium size and tender ones should be used)
Channa dal/Bengal gram / Kadale bele : 1/2 Cup 
Moong Dal/Hesaru bele : 1/2 Cup
Tamarind : 1 Small lemon size
Rasam/Sambar Powder : 2 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Ingh /Adafoetida : A little
Turmeric powder : 1/4 Teaspoon
Salt : As required 
Oil : 3 to 4 Tablespoon
Curry leaves : Handful/According to your wish.


Method :

1. Wash and soak channa dal and moong dal for 10 to 15 minutes.

2. Wash and clean the leaves. Let all the water dry from the leaves.
3. Remove the stem parts (thick veins on the backside of the leaves). Cut into small pieces.
4. Soak tamarind in very little water and let it get soft.
5. Grind dals with tamarind, Rasam powder and jeera. Use very little water.

6. Grind it to rava/semolina (medium size) consistency.
7. Remove from the mixi jar and put it to a big bowl. Add turmeric powder and salt.

8. Mix it well and keep it aside.

9. Keep a pan and put little coconut oil. Add mustard seeds and ingh. Let mustard splutter. Add handful of curry leaves.
10. Add cut colocasia leaves and fry. Now add the ground dal mixture and let it cook till soft.


11. Mix the mixture in between so that it does not get burnt at the bottom. Let it cook on low flame.
12. Let it cook completely. Let all the moisture disappear. Put off the fire and let it get cool down.


13. Keep a pan on the fire and let it get heated. Sprinkle some oil on the top.
14. Take a small portion of the dal - colocasia mixture and shape it as vada and keep on the pan.

15. Sprinkle some oil on the top and let it cook till it get golden red. Turn the other side and cook.
16. Now the Colocasia fritters are ready to serve. You can cook 3 to 4 at times.
17.Repeat the same with remaining dal - colocasia mixture.

Note :

Take care of water quantity while grinding the dals. Use of any brand rasam powder is optional.
I have used home prepared rasam powder. Use of tamarind should be taken care or the fritter might give a itching feel while eating. Use only the tender leaves. Use of coconut is optional. I did not use.
Use of cooking oil is optional. I used coconut oil for shallow fry. The quantity of cooking oil is optional. More/less.  Use of jaggery is optional. I did not use it. I have used tender stems of colocasia leaves. Remove the outer layer of the stems and then cut into small pieces and use it.
You can use Palak/Spinach, methi leaves or Dil leaves instead of colocasia leaves. Do not add tamarind if you are using these leaves.
Time : 30 Minutes.
Serves : 6 to 8 Fritters can be prepared. (According to size ).

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.

Monday, March 6, 2017

Colocassia Dry Curry

Colocossia/Kesuvina soppu is grown in our home in the pots.  I usually prepare chutney or gojju with these leaves.

Remember to use tender colocassia. It is always good to use tender leaves that gives us good result. This is a Colocassia leaves dry curry and we can have them this curry with plain rice, chapatis, any type of roti or rotti and even pooris.
Its sweet, sour and spicy. We do love the combination of sweet, sour and spicy.
I have used jaggery, home made spice powder and tamarind pulp.
Let us see Some benefits of eating " Coconut" in our diet.
Coconut is rich in fiber and energizing. Dietary fibers can boost our health by helping the bowel movements to be normal. They help us to prevent blood sugar and lowering blood pressure. It also protect against from diabetes and boost immune system. Coconut helps to improve cholesterol levels.
Fresh coconuts have anti fungal, anti viral and anti bacterial properties. It also improves the digestion and helps absorb nutrients, vitamins and minerals. They contain minerals like manganese, copper, potassium, phosphorus and zink. These minerals in coconut help to maintain the normal body functions and promote health.
Lets see the recipe Now :

Things Needed :

Cooking :
Colocassia leaves and stems : 1 Big bowl. ( 8 to 10 leaves and stems from the same leaves)
Jaggery : 2 Tablespoons
Tamarind : 2 marble size (1/2 lemon size)
Spice powder : 2 to 3 Tablespoons
Salt : As required
Seasoning : 
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Oil : 1/2 Tablespoon
Curry leaves : 6 to 8
Corinader leaves : 2 Tablespoons
Adding :
Fresh coconut : 2 to 3 Tablespoons
Coconut oil : 1 Tablespoon
Method :
1. Wash and clean colocassia leaves, remove the hard part behind the leaves and cut into small.
2. Cut the stems of the leaves carefully and remove the unwanted outer layer from the stems.

3. Soak tamarind in hot water and squeeze out the pulp to a bowl and keep it aside.
4. Grate coconut and keep it aside. It should be fresh.
5. Wash curry leaves and coriander leaves and cut into small.
6. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and urid dal.
7. When mustard seeds splutter add curry leaves and ingh/asafoetida.

8. Add cut colocassia leaves and fry nicely. Add tamarind pulp and jaggery.
9. Add turmeric powder and salt. Mix it well and let it cook till soft.

10 Add spice powder and mix it well. Let all the moisture disappear.

11. Shift the curry to a serving dish. Add a tablespoon of coconut oil. Mix it well.

12. Add cut coriander leaves and Fresh grated coconut. serve " Colocassia Dry Curry " curry with the main dish you have prepared.

Note : 

You can use palak/spinach or Harave/Amaranth leaves to prepare same curry. Do not add so much tamarind or jaggery. Palak does not take so much of tamarind. so very little tamarind should be used. Use of jaggery optional. You can use onions. (optional). Use of more jaggery or chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Spice powder recipe :

Dry roast urid dal and coriander seeds with a teaspoon of oil. Add red chilly while frying the spice. Put off the fire and add one handful of curry leaves and mix all the ingredients well. 
Dry grind it once it is cooled. Using home made spice powder taste good.