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 :
Grated fresh coconut : 1 Small cup
To Add :
Salt : As required
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.