Kesu Suruli Palya. (Colocasia Leaf Spicy Curry)/ Tetla D. K. Special

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.

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