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.

Green Tomato Sweet and Spicy Curry

Green Tomatoes Sweet and Spicy Curry is a bit sweet curry/menasukai/kairasa/gojju. Tomatoes are from our garden and makes me more happy to tell you Thats a nice thing to have plants at home. You can just pluck it and prepare it.

I have used green raw tomatoes, colocasia stems (which are also from our home garden) and some spices which adds to the taste.
Green tomato curry taste like menasukai as we say in Kannada which is one of the traditional dish. Menasu Kai (green chilly) is very famous and a must dish during feast. It has savoury, sweet and spicy taste.
Let us see some benefits of using " Turmeric powder " in our cooking.
Turmeric/Haladi/Yellow Powder has been used in India as spice and medicinal herb for thousands of years. The Curcumin is the main ingredient in turmeric and it has anti inflammatory and anti-oxidant properties. It helps the body to fight against infections and has the ability to repair the damages caused. It also helps to improve brain function and lower the risk of brain disease. It lowers the heart diseases. It is also said that turmeric helps to prevent cancer. Turmeric is a good remedy for joint inflammation. It helps to control diabetes, reduces the cholesterol level in our body and a good immunity booster.
Let us see the recipe now : Happy to use tomatoes which are grown in our garden.

Things Needed :

To Cook :
Green Tomatoes : 10 to 12 (Small sized)
Kesuvina Dantu/Colocasia stems : 1 Cup
Jaggery : 2 Tablespoons
Tamarind Pulp : 2 Tablespoons
Salt : As required

For frying : Spices :
Methi/Fenugrik Seeds : 1/4 Teaspoon
Urid dal : 1Teaspoon
Channa Dal : 1 Teaspoon
Red chilly :Byadagi chilly : 5 to 6
Coriander Seeds : 1 Tablespoon
Jeera : 1/2 Teaspoon
Sesame Seeds/Ellu/Til : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

For Grinding :
Coconut : 1/2 Cup
Fried spices
For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cut tomatoes and colocasia stems into small pieces. (Remove the outer layer of colocasia stems before cutting into small)

2. Soak gooseberry size tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
3. Keep a pan on the fire and heat. Add 1/2 teaspoon of oil, 1/4 teaspoon of methi/fenugrik seeds.
Fry it till they turn slightly brown. Add red chilly and fry for 30 seconds.
4. Add Urid dal, channa dal and fry nicely. Add coriander seeds and sesame seeds. Fry for a minute.

5. Add curry leaves. 1/2 teaspoon of jeera/cumin seeds and put off the fire. Add ingh.
6. Mix all the ingredients well and let it cool. Grind it with little water and remove from the mixi jar.
7. Add coconut to the fried ingredients and grind it nicely with required water.

8. Keep a pan on the fire and heat. Add 1 teaspoon of oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh/Asafoetida, cut tomatoes and colocasia stems. Mix it nicely and fry.
10. Fry nicely for 5 minutes and add tamarind pulp and jaggery. (2 to 3 tablespoons).
11. Add little turmeric powder and required salt. Let it cook till it turns soft.

12. Add ground spice coconut mixture and mix it well. Boil it for 3 to 4 minutes.

13. Shift the ready " Green tomato Sweet and Spicy Curry" to a serving bowl.

14. Serve with the main dish you have prepared.

Note :

Adding colocasia stems is optional. Adding more/less jaggery is optional. Adding more/less chilly is optional.
Time  30 Minutes.
Serves : 3 to 4. 

Home grown tomatoes from our garden.

Kempu Harive -Kesu dantu Huli (Red Amarant - Colocasia stem curry)

Kempu Harive/Red Amaranth leaves and - Kesu (Colocasia leaves) Dantu (stem) curry is a side dish and it goes well with all the main dishes like plain rice, any type of rotis, poori or chapati, dosa - idli etc.

I have used Amaranth leaves, Colocasia stems, some spices and coconut. It is an traditional gravy and you will surely love it. If you do not want to use colocasia stem, then substitute with drum sticks or any leaves which have hard stem like dantina soppu.
Let us see some benefits of eating Amaranth Leaves in our diet.
Kempu Harive/Red Amaranth leaves are loaded with healthy benefits. They help to stimulate the growth and reduce the inflammation. They boost bone strength and lower blood pressure. Improve our immune system and maintain healthy hair. Helps to lose weight. They are loaded with proteins and antioxidant properties. It is good for digestion and it is gluten free. It helps in good eye sight because it has Vitamin A helps to boost the eye health. Amaranth Leaves contain Vitamin A, Vitamin C, Vitamin K and Folate (A type of Vitamin B which is essential for growth and reproduction of the cell). and minerals like manganese, magnesium, calcium and potassium. Amaranth leaves are low in fat and carbohydrates and calories.
" NO ONION OR GARLIC" is used in Kempu Harive  - Kesu Dantu Huli. The spices are used as raw and not roasted.
Lets see the recipe :

Things Needed : 

To Cook:
Toor Dal : 1/2 Cup ( 2 Handful )
Kempu Harive/Red Amaranth Leaves : 1 Bundle (Small bundle).
Kesu Dantu/Colocasia stems : 1 Big Bowl
Tamarind : 1 small goose berry size (Nelli kai)
Salt : Required Salt :
To Grind : 
Coconut : 1 Cup (Fresh)
Coriander Seeds : 2 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Red Chilly (Byadagi) : 4 to 5
To Add : 
Ground spice mixture
Mustard seasoning
Green chilly : 2 to 3
Ingh/Asafoetida

Method :

1. Wash and cut Amaranth leaves into small and keep it aside.

2. Wash and remove the outer part of Kesu stem and cut them into small and keep it aside.

3. Wash and cook Toor dal separately and let it cool.
4. Put cut amarant leaves, kesu stem pieces, tamarind pulp and salt to a big pan or pressure cooker.
5. Add 1/2 cup of water and cook them till they turn soft. (Pressure cooker : 4 to 5 whistles). Put green chilly as they are. ( No need to cut or slit).

6. Grate coconut and grind it with chilly, coriander seeds and jeera. Use required water to grind.

7. Now add cooked dal to cooked leaves mixture and mix it nicely. Cook for a minute.
8. Add a pinch of turmeric powder and ground spice mixture. Mix it well. Cook for 2 to 3 minutes.

9. Shift the Huli/Curry to a serving bowl. Add mustard seasoning. (Optional).

10. Serve with the main dish you have prepared.

Note :

Adding tamarind pulp helps the kesu stem not to itch. Leaves and stems should be cooked till soft.
Adding any sambar powder instead of raw spices is optional. Adding onion/garlic to the curry is optional. Adding jaggery is optional. I have not added.  The consistency of the curry taste better when it is thick. (Adding little water and turn the curry bit loose if you do not like the thick curry). Use of pressure cooker to cook leaves and stems it better because it turns them soft. (Not fully melted).
Time : 30 Minutes
Serves : 4 to 5 

Kesuvina Soppu (Colocasia Leaves) -Toor dal Dry Curry

Kesu/Colocasia Leaves are used in curries, Patrode.  ( A special dish from Udupi, Dakshina Kannada, Malnadu). Kesu Leaves are rich with iron and is good to have during winter and rainy season since it helps to keep our body warm.
We can prepare many dishes using kesu/colocasia leaves like chutney, gojju, curries, spicy dosas, Kesu leaves upma, gasi etc the list goes on.
I have prepared dry curry using Kesu Soppu/Colocasia as we call it. I have used toor dal and some spices to prepare this curry. This curry might take little time but it taste really good.
Kesuvina soppu/Colocasia leaves and Toor Dal dry curry goes well with plain rice, chapatis and pooris.

I have seen one of our close friend preparing this type of curry. She has used cluster beans and toor dal. The combination is superb good and goes well with hot rice and spoon of ghee.
Cluster beans is seasoned with mustard seeds and then cooked on low flame. While cooking she added ground toor dal and spice mixture. It was cooked on low and medium flame. The clustered beans toor dal dry curry tasted fantastic. I have followed the exact way but used very littel oil.
There are 2 options to prepare this curry.
1. You soak and grind tour dal, grind with spices and steam and then powder the content and then add.it to cooked vegetable.
2. You grind tour dal with spices and then add it to the leaves and cook on low flame.
I have used the 2nd  method, though it takes little more time, but its authentic.
Lets see the recipe Now.
                 No Garlic OR No Onion Recipe.

Things needed:

Kesu Leaves : 6 to 8 Leaves.
Green chilly : 1
Toor Dal : 1/2 Cup (3 Handful )
Coconut : 2 Tablespoons
Daniya/Coriander seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Red chilly powder : 2 Teaspoon
Tamarind : 2 Marbles size
Salt : As required
Ingh : a pinch
Ginger : An inch
Oil : 2 To 3 Tablespoons
Mustard seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 8 to 10

Method :

1. Wash and soak toor dal for an hour. Wash and slit green chilly
2. Wash and cut Kesu/Colocasia Leaves and cut it into small pieces.

3. Grate coconut, grind it with toor dal, red chilly powder, corinader seeds, ingh, curry leaves, ginger and jeera. (use very little water)

 4. Grind it like rava /rave consistency. (not fine paste).

5. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.

6. Add curry leaves when it splutter. Add, slit green chilly, ingh and kesu leaves. Add tamarind pulp.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame.
9. Add very little water and a spoon of oil. Mix it well and let it cook on low flame for 6 to 8 minutes.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame. Sprinkle water inbetween so that it cooks well. I

10.Stir in between while cooking. It takes about 8 to 10 minutes to cook completely.
11. Add coriander leaves and little coconut on the top.

12. Shift the Kesu -Toor dal curry to a serving dish.

Note :

It should be cooked on low flame and make sure it has cooked well. (Do not allow it burn at the bottom). Adding more/less chilly is optional. Adding more oil is also optional. Adding more oil helps to cook the dish quickly. Adding more spice is optional. I have added tamarind pulp.
You can use any edible leaves to prepare this dry curry. (Use your choice of leaves instead of colocasia leaves. Reduce the tamarind. Let it be very little). Use of cluster beans and cabbage also can be used..
Time : 20 Minutes
Serves : 3 to 4
You can also prepare Cutlet with this Cococasia Dry Curry.
All you need is
2 Boiled Potatoes, garam masala and jeera powder little salt.
Take big bowl and smash boiled potatoes,
Add a bowl of Colocasia - Toor Dal dry curry ( 3 to 4 Tablespoons of Dry curry),
1/2 Teaspoon of garam masala, 1/2 Teaspoon of jeera powder and required salt.
Mix all these ingredients well and divide them into small portion.
Keep a dosa tava on the fire. Add a spoon of oil and heat.
Take a small portion of cutlet mixture and pat it on your palm and give a shape.
Put this patted cutlet on the tava. Roast or shallow fry on both sides.
Use of oil is optional. More/Less. Use of more oil is taste. Use of less oil is healthy. I did it with minimum oil.
Repeat the same with remaining cutlet dough. Serve cutlets with chutney or ketch up/Sauce.