Kesu Spicy Curry /Karakali

Kesu Spicy Curry are simple and an easy dish.

In Facebook page there is one ladies group called " Pakashale/ಪಾಕಶಾಲೆ and me also the member of that group. I like that group because there are so many ladies who give good suggestions,tips and put up their recipes too. I read this recipe there and tried it. It is simple as we also do the same but something little different. Malini Guruprasad one of the Pakashale member has done this Karakali and she had put up the recipe in Pakashale Page.
We normally cook Kesu leaves with tamarind pulp and green chilly and then grind it as chutney. It can be done both the ways like adding the fresh grated coconut or without coconut. Both are yummy to have with plain rice and coconut oil. The chutney with out coconut is known as KARAKALI. Some people use garlic while seasoning and some add ingh/asafoetida since they do not eat garlic.
But this recipe is still simple. You just cook till it the leaves turn soft. Thats it. Karakali is ready to eat. Here too people who like garlic use garlic while seasoning and some ingh/ asafoetida.
Let us see the recipes now :

Kesu /Colocasia Spicy Gojju :

Things Needed :
Kesu leaves : 10 to 15 Leaves
Green chilly : 2 to 3 or 4
Tamarind Pulp : 2 To 3 tablespoons
Salt : As required
Turmeric Powder : A little
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 4 to 5

Method :

1. Wash and cut kesu leaves and its stems into small. ( Remove the outer thread if the stems are big and grown.
2. Soak half lemon size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
3. Keep a pan on the fire and heat. Add coconut oil and heat. Add mustard seeds and let it splutter.
4. Add washed and slit green chilly and fry for a minute. Add ingh and curry leaves.
5. Add cut Kesu /Colocasia leaves and stir a bit. Add turmeric powder, tamarind pulp and required salt.
6. Add 1/2 cup of water and mix all the ingredients nicely and let it cook till the leaves are soft.
7. Shift the curry to a serving dish once it is done.

Note :

Adding tamarind pulp will help to remove the itchyness in Kesu leaves. Do not add any jaggery to it. It should be spicy. We used ghee while eating instead of coconut oil. Coconut oil just got over. Time : 15 Minutes.
Serves : 2. 

Akki Rotti (Rice Flour Roti)

Akki (Rice) rotti or Ubbu rotti is bit difficult to prepare and I feel it needs lots of experience like practice makes perfect.

Usually this rotti cooked on the tava first, when it is half done it is to put on the charcoal fire and it fluffs up like pulka. thats how it got its name Ubbu Rotti. Now a days it is easy since, we have all the modern facilities like gas.  I have tried this rotti only cooking on the tava.
Akki (rice) is a palate food of South Indians. People eat rice and rice items most of the time. They also prepare different types of rice items like, Idly, dosas, rotti, different types of rice items like the list go on. I liked this perticular Rotti since it has no oil and its healthy and yemmy. Its not at all heavy.
Rice is a great source of complex carbohydrates which give us the energy we need. Brown Rice contains all the amino acids essential for building and maintaining muscle tissue and make upanti bodies, enzymes and hormones. Brown rice help to reduce the bad cholesterol, brown rice contain oil in its outer layerand this help lower bad cholesterol.
This recipe of Akki Rotti is with minimu ingredients and can be eaten for breakfast, lunch or for dinner. I am sure with Your favourite side dish, Akki rotti will steal every one's heart and bring smile and happy tummy too.

Things Needed :

Rice flour : 2 Cups
Water : 2 Cups
Ghee : 1 Tea spoon
Salt : to taste

Method :

1. Keep water for boiling.
2. Slowly add the rice powder to boiling water and mix it nicely till it thickens.

3. Now put off the gas and shift the mixture to a bowl.
4. Kneed the rice flour dough nicely adding a tea spoon of ghee.

5. Now divide the dough into small portions.
6. Take a small portion and make as a ball.

7. Keep 3 to 4 table spoons of dry rice flour in the bowl.
8. Now touch the ball size dough with dry flour.
9. Roll this like a chapati gently with the help of roller.

10. Take this rotti and put it on the tava and cook . It raises like Pulka.

11. Turn the other side and cook for  10 to 20 seconds.

12. Akki rotti is ready to serve.
13. Repeat the same with remaining dough.
14. Serve Hot rotti with a spoon of fresh ghee on the top and the side dish you like.

15. We had this rotti with coriander, coconut Chutney.
Prepare Coconut coriander chutney with  grinding coconut, coriander leaves and green chilly, salt and a pinch of ingh (Asafetida) with required water. Give a mustard and curry leaves spurt.

Note : You can also cook half done roti on the gas. But I did not. The rice powder quality also matters. You can add little water if the dough is very hard and brittle while rolling the roti.
Serves : 2 to 3
Time : 40 minutes.