Dals + Rava Patrode ( Colocasia Upma )

Kesu ( in kannada language ) or Colocasia leaf is used in cooking in many parts of India. Patrode from Dakshnina Kannada is very famous dish all over the world I can say. During the rainy season these leaves grow up nicely and every household will prepare some or the other dish using these "KESU" leaves mostly in Dakshina Kannada as I know.

This leaf should be cooked with sufficient Tamarind Pulp or it may itch your mouth, throat and even your hands. (It is only certain kind of Colocasia needs more tamarind).

Normally raw rice is used as main ingredient. Here I have used Different dals and a cup of Medium size rava instead of raw rice.

Now Lets see some benefits of Colocasia leaves.
Colocasia contain carbohydrates, proteins, dietary fiber and less of fats and zero cholesterol. It contains the minerals like, sodium, potassium, copper, iron, calcium, manganese, magnesium, zinc and vitamins such as B,  Vitamin C , Vitamin A, Vitamin K. It is anti oxidants and promote good health. Even the roots of Colocasia roots contain all these valuable contents.   
Dals are good protein and carbohydrate contents. They are rich in vitamins and dietary fibers. They help us to keep our health in good conditions.
Here is a recipe of "Dals + Rava Patrode idli or gidde as we call it in Kannada language and Patrode Upma we call it Patrode Oggarane...means Patrode Tadaka. I am sure it will be liked by all age group. This dish is good for breakfast or as snack.

Things Needed:

Colocasia leaves : 8 to 10
Toor Dal: 1 Cup
Channa Dal : 1/2 Cup
Whole Moong : 3/4 Cup
Urid Dal : 2 Tablespoons
Methi (Fenugeek) seeds : 1 Teaspoon
Coriander seeds : 4 Tablespoons
Jeera : 2 Table spoons
Tamarind : One handful
Turmeric powder : 1/4 Teaspoon
Jaggery : 4 Tablespoons
Salt : To taste
Ingh (Asafoetida) : a pinch
Coconut : 1 Cup
Rava : 1 Cup
Red chilly : 8 to 10
Cooking oil  Or ghee : 1 Tablespoon

Method : 

1. Wash and soak dals for 2 to 3 Hours

2. Grate coconut and grind with tamarind, coriander seeds, jeera, Ingh and red chilly. Add salt and jaggery.

3. Grind Dals till paste and remove from the mixi. Now mix ground dals and coconut mixture. Keep it aside.

4. Wash and remove the thick stem behind the colocasia leaves.

5. Cut the leaves in to small pieces and keep it aside.

6. Mix Rava (Semolina) with ground coconut - dal mixture.

7. Mix cut pieces of colocasia leaves to rava dal ground mixture.

8. Wash idli plates and apply oil to all the plates.
9. Now put a spoon of mixed rava dal colocasia leaves mixture to each idli plate. (Each mould in idli plate).

10. Steam cook in idli cooker or pressure cooker for 30 to 40 minutes.

11. Put off the gas and remove the plates from the cooker.

 12. Serve hot colocasia dal idli with butter and jaggery or prepare Patrode oggarane.

Note :

Do not make the dough too watery. It will be difficult to keep in idli plates. Let it be bit thicker than idli batter.
Adding jaggery is optional (more  or less ). You must add sufficient tamarind or when you eat patrode idli it starts itching. You can try this dal leaves idli with Palak leaves or dil leaves or Cabbage. (do not use lot of tamarind if you are using Palak or Cabbage). Mild spice will taste better. I have used some beetle leaves along with colocasia leaves. Since I did not want to throw it away I cut them into small and mixed with  the other leaves.
Time : 40 minutes
Soaking time : 2 hours
Serves : 5

Patrode Oggarane (Patrode Tadaka)

Things Needed : 
Ready Patrode (Colocasia leaves Idli)  : 10 to 15
Coconut : 2 Table spoons
Coconut Oil : 2 Table spoons
Mustard Seeds : 1 Tea spoons
Urid Dal : 1 Tea spoon
Jaggery : 2 Table spoons
Curry leaves : 8 to 10
Red chilly : 2

Method :

1. Cut or make idli into small pieces.

2. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
3. Let the mustard seeds splutter. Add chilly and curry leaves.

4. Now add cut colocasia idli pieces and mix it with fried mustard seeds and urid dal.
5. Add jaggery and mix it well and leave it for 2 minutes on low flame.
6. Now add grated coconut and put off the gas. Shift Patrode Oggarane to a serving bowl.

7. Serve when it is hot or cold.

Note :

You can use any cooking oil of your choice. Using jaggery is also optional. Use of coconut is also optional, but using coconut adds to the taste.
Time : 10 minutes.
Serves : 4

Madake Kalu + Alasande Mudde Palya (Thick Curry).

Peas and lentils provide us protein. Vegetarians must add lentils and pulses in our daily diet. Using pulses in our diet is to help our bones to be strong and nurture our body, with the essential nutrients we need.. Make a point and cook different pulses at least twice in a week. There are so many different edible pulses in the nature. Pulses contain minerals, protein and other beneficial factors.
This particular recipe contain Moth Bean Seeds ( Madake Kalu in Kannada) and Cow Peas (Alasande Kalu).

Now lets see the benefits of eating these Moth Bean Seeds and Cow Peas
Moth Bean Seeds are good and potential reservoir of Protein and other essential minerals and vitamins. It is rich in protein and calcium and an excellent supplement to cereal diet and people who are suffering from mal nutrition.
Cow Peas helps to maintain cholesterol levels. It is an excellent source of soluble dietary fiber and protein. It controls blood cholesterol. They are loaded with antioxidant agents , vitamin A and vitamin C.

Here is a recipe of Madake or Matake Kalu (Moth bean Seeds) and Alasande Kalu (Cow peas) Mudde Palya. We can have this Palya or curry with chapatis. rotis, pooris, dosa , idli and even rice.

Things Needed:

To Cook :

Madake Kalu (Moth bean seeds) : 1 Cup
Alasande Kalu (Cow peas) : 1 Cup
Palak : 1 Bundle
To Add :
Garam Masala : (optional) : 1/2 Teaspoon
Coriander leaves : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Turmeric Powder : a pinch
Lemon : 1 Teaspoon

Ginger : 1 Teaspoon (grated)
Coconut : 2 Tablespoons (Fresh and grated).
Salt : to taste

To Season :
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Green chilly :  2
Curry Leaves : 6 to 8

Method :

1. Wash and soak Moth bean seeds and cow peas for 3 to 4 hours.

2. Wash and cut Palak leaves in to small pieces. Wash and remove the skin of ginger and grate and keep it aside.
3. Now pressure cook the pulses and leaves together with 1 cup of water for 10 minutes. Leave it for cooling
4. Keep a pan on the fire. Add oil and heat. Add mustard seeds and methi seeds. Let the mustard splutter.

5. Add jeera and cut green chilly. Fry for 10 seconds.

6. Add cooked pulses and palak.

7. Add turmeric powder and salt and grated ginger.
8. Mix it well. Add water if needed. Add garam Masala powder.

9. Let it boil for 5 minutes nicely. (Till it thickens). Add coconut.
10. Remove the mudde palya from the pan to a serving dish.
11. Add coriander leaves and lemon juice. Mix it well.
12. Serve ready mudde palya with chapatis or the main dish you prepared.

Note :

You can soak these pulsed in boiling hot water for 1 hour and then cook. (or soak it for 4 to 5 hours in normal water). You can add onions and garlic to this palya. (optional). You can also add grated coconut to this palya. (optional). You can also add cut tomatoes while frying green chilly.( Optional).  I You can also add rasam powder instead of garam masala powder. Adding a spoon of ghee will taste good. Cook pulses till soft to get the better taste. Do not add lots of water while cooking since this is dry palya. You can remove the extra stock from the cooked pulses and use it for some gravy or rasam.
Time :   Pulses Soaking time :  1 hour in  HOT boiling water OR .....  3 to 4 hours in normal water.
Cooking time : 30 minutes.
Servings : 3 to 4