ಕೇಸು/ Kesu/ Colocasia Sasive/ Colocasia Mustard Curry

Kesu/ Colocasia leaves are good to eat during the rainy season and it helps us to keep our body warm.

I have prepared sasive/mustard based curry using Kesu leaves.  We do have some leaves grown in pots in our terrace garden.
It is an easy dish and one should remember to use proper amount of tamarind while cooking. Or it starts to itch and the food goes waste.
I have used some kesu leaves, mustard seeds, green chilly and seasoned in coconut oil.

Let us see some benefits of having Kesu Leaves in our diet. 

Kesu leaves are loaded with potassium, minerals, vitamins and healthy properties. It has vitamin C, vitamin A and C. They are rich in fiber and protein. It is gluten free and helps in lowering the blood pressure. It helps in building strong immune system in our body. It is rich in disease fighting antioxidants. It helps in good digestion. It is said that it is good for diabetes.
 Let us see the recipe now :

Ingredients : 

To Cook :
Kesu /Colocasia Leaves : 10 to 15 (Small ones)
Tamarind : 1 lemon size (small lemon)
Salt : As required
Turmeric : A little
Jaggery : 2 Tbs
To Grind :
Coconut : 1 Cup : 5 to 6 Tablespoons
Mustard Seeds : 1/2 Tsp
Green chilly : 2 to 3
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1 Wash and remove the hard part behind the leaves, cut it into small pieces.

2. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter. Add curry leaves and ingh.

3. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Add cut Kesu leaves and fry for a minute. Add tamarind pulp. Add turmeric, salt and jaggery.
5. Let it cook till soft.

6. Grate coconut and grind it with 1/2 tsp of mustard seeds, 2 to 3 green chilly.

7. See that kesu leaves are soft. Add ground coconut mixture to kesu curry and mix it well.

8. Boil it for 2 to 3 minutes.

9 Shift it to a serving dish and serve as one of the side dish for lunch.

10. We had this Kesu Sasive for lunch.

Note : 

Use of tamarind should be proper. Adding less jaggery is optional. Use of coconut oil is optional. I have used some home grown Palak/Spinach leaves with Kesu leaves. (Optional). Use of more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3 .

Rava - Oats Idli

Today's  Food is breakfast food. It is Rava - Oats Idli.

This idly is healthy and yummy, easy to prepare and good breakfast and keeps us energetic for the whole day.

I have used medium rava/semolina, a cup of curd and a small cup of Oats.
The idli turns very soft and spongy and yum to have it.
Let us see the recipe Now :
Rava/Semolina : 3 Cups
Oats : 1 Small Cup
Curd : 1 Cup ( Better to Use savoury curd)
Salt : As required
Water : As required
Eno Salt : 1 Teaspoon
For Seasoning : 1 Tsp Oil
Mustard seeds : 1 Teaspoon
Curry Leaves : 8 to 10

Add caption

Method :

1. Take a big bowl. Add Rava, curd, salt and mix it well.

2. Add oats and required water and mix the batter nicely to Idli batter consistency.
3. Add seasoning done with mustard seeds, curry leaves and cashews. (optional).

4. Let the batter settle for 5 minutes.
5. Wash idli plates and apply ghee for each plate.

6. Add 1 teaspoon of Eno salt and mix the batter nicely.

7. Put the batter to idli plate and steam for 10 minutes. ( Pressure cooker or idli steamer).

8. Remove the done idlis and sprinkle some water on idli and take it out to a bowl.

9. Serve hot idli with ghee, sambar and coconut chutney.

Note :

Use of savoury curd results good idlis. Use of cooking soda instead of Eno is optional.

Roasting Rava in seasoning is optional. Use of medium size rava is best.
Time : 20 Minutes.
Serves : 3 to 4 .

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Simple Aloo Jeera Dry Curry

Aloo / Potato is one of my favourite vegetable and I do feel many will join me and say Hurry .
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.

Lets see the recipe now:

Ingredients :

To Cook :
Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon

Method : 

1. Wash and peel off the skin of potatoes.
2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.

12. Add cut coriander leaves and serve as one of the side dish.

Note :

Add water little by little so that potatoes will not be overcooked. Adding more oil is optional.
Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.

Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.

Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.

Quick - Ondelaga - Lady Finger Sasive

Ondelaga - Lady finger or Lady's finger sasive /mustard curry is delicious to eat with plain rice. Sasive mean Mustard seeds ( In Kannada Language ). Mustard seeds are used in the curry so that it is known as Sasive.

Minimum ingredients are used in this curry. It is easy, simple, quick and healthy. We have a practice of eating or serving these types of
I had brought some home grown bendekai/Lady finger from my sister's house. They were very few and thought of preparing simple sasive.
This is called as Ooru bendekai, normally grown in Udupi and South Canara Region. Since it is grown in housed like kitchen garden it got its name as ooru bende./ Lady Finger.

Ondelaga leaves are known as Gotu Kola / centella Asiatic pennywort.
I have used Ondealga Gotu Kola leaves, fresh coconut, mustard seeds and green chilly to grind and fried lady finger and added to sasive. you can try this and enjoy this healthy Sasive. Sasive means mustard seeds and here we use mustard seeds to prepare this curd curry and the curry get the name as Sasive.
Ondelaga leaves should be used as raw and cooking the leaves will lose its medicinal values. Ondelaga leaves are good to control cholesterol level in our body. They also helps to control blood sugar level and blood pressure level. They are filled with nutritious value. They help in good digestion, immunity and they do contain loads of anti oxidant properties.

It is very nice to note we do have lots of Ondelaga leaves in our house. We grow them in pots. They can be used for chutneys while grinding, fresh lime juice or even in butter milk.
Ondealga - Lady Finger Sasive can be eaten with plain rice, chapatis, rotis etc it is curd based curry and goes well with almost all main dishes.
Quick Ondelaga - Lady Finger Sasive is - No Onion or No garlic dish 

Things Needed :

To Fry :
Lady Finger : 8 to 10 ( Small size )

To grind :
Coconut : 2 Tablespoons
Ondelaga Leaves : 1 Handful
Green chilly : 2
Mustard seeds : 1 tsp

For Seasoning :
Oil : 1 Tablespoon
Jeera /Cumin seeds : 1/4 teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asfoetida : A pinch for grinding and seasoning.

To Add :
Salt : As required
Curd /yogurt : 1 Cup
Coriander leaves : 1 Tablespoon

Method :

1. Wash and dry all water from bendikai/Lady's Finger. Cut Bendekai/Lady's finger into very small.
2. Wash curry leaves,coriander leaves and Ondelaga /Gotu Kola leaves and keep it aside. Cut coriander leaves into small pieces.
3. Grate coconut and grind it with, Ondelaga /Gotu Kola leaves, green chilly and 1/2 tsp of mustard seeds. Add required salt and  a pinch of ingh and churn for 1 minute.
4. Remove it from the mixi jar. Keep it aside.
5. Keep a small pan and put 1 tbs of oil. Add  1/2 tsp of mustard seeds, jeera/cumin seeds and a pinch of ingh/Asafoetida.
6. Let mustard seeds splutter. Add curry leaves, ingh /asafoetida  and add bendekai.
7. Fry the pieces till they turn crisp and turn golden brown.
8. Add this fried bendi/lady's finger to already grind sasive mix. Add curd and mix it well.

9. Shift the ready Ondelaga /Gotu Kola to a serving dish add cut coriander leaves  and serve as one of the side dish.

Note :

Use little mustard seeds ( 1/2 tsp for 1 cup of coconut approximately), so that mustard aroma is well mixed with coconut. Adding more chily is optional. Do not use very old curd. It might spoil the whole aroma of Sasive.
Time : 15 Minutes.
Serves : 2 to 3.

Hybreed Ondelaga leaves 

Home grown Ondelaga : Gotu Kola Leaves.