Colocasia Rava Rotti is one of the side dish for lunch. Normally colocasia rotti is prepared using raw rice. I have used rava instead of rice and prepared this Rotti.
We from Udupi, normally use this rotti for lunch as one of the side dish. This colocasia rotti is eaten with coconut oil and the plain rice mixing together. The taste is lovely and you will surely enjoy the spicy taste.
Colocasia leaves are good for our body and it helps to protect our body from cold. The leaves are fiber rich.
Let us see the recipe Now :
Ingredients :
Medium Size Rava/Semolina : 1 Cup
Colocasia leaves : 8 to 10
Coconut : 1/2 Cup
Coriander seeds : 1 Tbs full
Jeera /Cumin Seeds : 1/2 Tsp
Tamarind : 1/2 Lemon size
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Turmeric Powder : A pinch
Jaggery : 1 Tbs
Cooking Oil : 2 to 3 Tablespoons
Method :
1. Wash and cut out the stick on the top of Colocasia leaves.
2. Cut the leaves into small.
3. Grate coconut and grind it with coriander seeds, tamarind, turmeric powder, jeera and byadagi chilly. Use required water. At last put jaggery and grind it for 1 to 2 minutes.
4. Put 1 cup of Rava/Semolina in a big bowl. Add salt. Add ground mixture. Add cut colocasia leaves.
5. Mix all the ingredients nicely.
6. Keep a tava on fire and heat. Sprinkle some oil on the tava.
7. Spread a handful batter on hot tava like dosa. (Better use fingers to spread the batter on tava).
8. Add some oil on top and cook on medium and low flame.
9. Turn the other side and cook till it turns golden brown.
10. Take out from tava and serve Kesu /Colocasia Rava Rotti .
Note :
Use of tamarind is a must. Adding more jaggery is optional.
Use of rice flour instead of rava is optional. Time : 30 Minutes. Serves : 3 to 4 Thin Rotti.
Mango Tokku/Chutney is prepared during the mango season. Raw green mangoes are used to prepare this type of Mango Tokku. I use this tokku for chutney, or mango curd curry and for preparing Mango chitranna, or any other rice item which needed savoury.
I have used Raw Mango, green chilly, ingh and salt.
Let us see the recipe Now :
It is very simple and quick and can be kept in the fridge for 6 months or more.
Things Needed :
Grated Mangoes : 2 to 3 (Medium size)
Salt : 2 Tablespoons
Turmeric powder : 1/2 Tsp
Ingh : A little To Season :
Cooking Oil : 2 to 3 Tbsp
Mustard seeds : 1 Teaspoon full
Green chilly : 5 to 6 or more
Ingh /Asafoetida : A little
Method :
1. Wash mangoes and dry it completely wiping in a clean towel.
2. Grate mango and keep it aside. Wash green chilly and wipe the wetness completely.
3. Cut green chilly in to small or slit in the middle.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add ingh/asafoetida and cut green chilly. Fry for 2 minutes nicely.
6. Add grated mango and stir slowly.
7. Add salt and turmeric powder and stir on low flame.
8.Stir for at least 6 to 8 minutes so that all ingredients are mixed and you will see mango is cooked .
9. See that all the moisture is disappear and Mango tokku turns thick and leaves the pan.
10. Put off the fire and mix it once and leave it for cooling.
11. Store in a glass bottle once it is cooled.
12. You can use this mixture to make chutney with other ingredients instead of tamarind, good combination for curd rice. You can also use this for preparing chitranna, vanghibath. mango curd curry etc.
Note :
You can grate the mango with its outer layer. I have used the mango completely except the seed.
Use of more chilly is optional. Use of coconut oil is useful. Use more mustard seeds so that pickle will not get fungus.
Stir nicely so that no moisture remains in the mixture. Keep it in a fridge, so that it last long.
It can stay more than six months. (Keep it in a fridge). Time : 20 to 25 minutes Serves : As You use it .
Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka.
The brinjal /Mattina gulla has a special taste and any dish You prepare has a yummy taste. I am joking, it is really true.
These Mattina Gulla is brought from my brother in law when he came last week. I forgot post the gulla pic, since I was so busy with house chores.
I have used small mango with these Brinjal and the taste was heavenly.
I have written about Mattina Gulla and has some yummy recipes too in my blog. The seeds of Mattina Gulla was given to people in Mattu when they were struggling to lead normal life because of poor living. Shree Guru Vadhirajaru blessed and gave the seeds of Mattina gulla to those people who were very poor. With the blessings of Guruvarya, the brinjals gave a good yield and had the best taste in them. So these Mattina Gulla from Mattu has become very famous in that area and the poor people survived by selling these Gulla /Brinjals.
Even now the first yield of Mattina Gulla is given to Udupi Krishna Matt as a samarpane.
One has to taste Mattina Gulla Curry in Krishna Temple, in his or her life time to get the divine taste of the Curry.
No onion or No garlic is used in this Mattina Gulla - Mango Curry.
Let us see the recipe now :
Ingredients :
Mattina Gulla /Brinjal : 2 Spices To Fry :
Urid dal : 1 Teaspoon
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander seeds : 1 Tbs
Red chilly /Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little To Grind :
Fried ingredients
Coconut : 1 Cup
Raw Mango : 1 (Small one) To Add :
Salt : As required
Jaggery : 1 Tablespoon
Turmeric powder : A little
Pepper Pods : 3 to 4 Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 1 Tablespoon + 1tsp
Method :
1. Wash and cut Brinjal into big pieces. Soak the pieces in plain water for 10 minutes.
2. Prepare seasoning with mustard seeds, ingh and curry leaves. Add 2 green chilly.
3. Add cut brinjal pieces to seasoning and stir slowly.
4. Add a cup of water and little turmeric powder. Let it cook till soft. (Not very soft).
5. Keep a pan on the fire and add 1 teaspoon of oil. Add 1/4 tsp of methi seeds.
6. Fry till they turn slightly golden brown. Add urid dal and fry till they turn golden brown.
7. Add coriander seeds and byadagi chilly. Fry all the ingredients nicely for a minute on low flame.
8. Put off the fire and add ingh/asafoetida. Mix it well and let it cool.
9. Grate a cup of fresh coconut.
10. Wash and cut mango into small pieces.
11. Grind coconut, cut mango pieces,pepper pods and fried ingredients with required water.
12. Add salt and jaggery to cooked brinjal and stir slowly. Let it boil.
13 Add ground coconut mixture to cooked Brinjal. Mix it nicely and let it cook for 2 to 3 minutes.
14 Shift the curry to a serving dish and add cut coriander leaves.
15. Add a tablespoon of coconut oil on the top and serve.
Note :
Adding little coconut oil on the top just before serving taste best. (Optional).
You can use any type of brinjal to prepare this curry.
Adding more chilly is optional.
Adding tamarind instead of raw mango is optional. Time 30 Minutes.
Palak /Spinach leaves are healthy leaves and filled with iron and other minerals and vitamins.
Leaves are to be in your diet to keep you healthy. Here I have prepared Palak - Gongura Dal.
Gongura dal is prepared using Gongura Chutney.
Gongura chutney is used instead of tomatoes/lemon/tamarind. Palak dal turned as yummy and spicy.
Dal should be consumed with hot rice and a spoonful of ghee.
Let us see some benefits of eating ghee in our diet.
Ghee helps to rejuvenates the body from inside out. It nourishes and protect the brain health.
Ghee is rich in Vitamins and Minerals. It contain Vitamin A, Vitamin E, Vitamin K 2 and Good cholesterol. Ghee is good for cough ( ghee mix with ginger powder helps to cure cough) It improves our eye sight and good for constipation. Gee helps to boost our immunity system and it has anti inflammatory properties.
Ghee is an excellent source of good fats and ghee helps to remove the toxins in our body. It helps to improve metabolism of our body.
The Palak leaves are from our pot, home grown and its organic.
Let us see the recipe now :
Things Needed :
To Cook :
Palak /Spinach leaves : 1 Bundle
Toor dal : 1/2 Cup To Add :
Gongura Chutney : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon To Season :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Green chilly : 2
Ingh /Asafoetida : A little
Curry leaves : 6 to 8
Method :
1. Clean and wash Palak leaves.
2 Cut them into small.
3. Wash toor dal and cook with palak leaves. (Pressure cook).
4. Keep the cooked palak, toor dal on the fire.
5. Add Salt, little turmeric powder and mix it. Let it boil for 2 minutes.
6. Add a tablespoon of Gongura Chutney and mix it well. Let it boil for 2 to 3 minutes.
7. Shift Palak - Gongura Dal to a serving dish.
8. Prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves.
9. Add the seasoning to Palak - Gongura dal and it is ready to serve. Add a tablespoon of ghee.
10. We had Palak - Gongura dal for lunch.
Note :
Adding moong dal instead of toor dal is optional.
Adding onion and garlic is optional.
Gongura Chutney adds taste and savoury to dal.
Use of ghee is adds to the taste. Time : 30 Minutes. Serves : 3 to 4. Gongura Chutney Recipe : Link https://adige.somayajiskitchen.com/2015/07/gogura-kenaf-leaves-chutney.html
These spring onions are grown in our pots, on the terrace and even kesu leaves are also from home.
I just thought and remembered the curry that Leela dodda prepares and prepared this curry.
The combination of Spring onions and kesu leaves goes in hand and hand. the combination is also gives out the good taste.
I have used kesu leaves, spring onion leaves and the onions attached to the stem, rasam powder, coconut, tamarind and turmeric powder. Fried little urid dal and red chilly/byadagi chilly.
Let us see the recipe now :
Things needed :
To cook :
Spring Onions : 1 Small bundle
Kesu leaves : 10 to 15 To Fry :
Urid dal : 1 Teaspoon
Byadagi Red chilly : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8 To Add :
Cut onion pieces : 1 Small cup
Tamarind Pulp : 2 Tbs
Turmeric powder : A pinch
Salt : As required
Jaggery : 2 to 3 Tbs
To Grind :
Coconut : 1 Cup
Fried Urid mixture
To Season :
Oil : 1 Tablespoon
Mustard seeds : 1 /2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Ingh /Asafoetida : A pinch
Method :
1. Wash and cut kesu leaves, spring onion leaves and the onions at the edge.
2. Keep a pan add oil, mustard seeds and jeera. Soak tamarind in hot water and squeeze out the pulp.
3. Let it splutter. Add cut onions and fry for a minute. Add cut kesu leaves and spring onions.
4. Mix all the ingredients nicely and stir. Add tamarind pulp and salt. Add turmeric powder. Add 1/2 cup of water.
5. Add jaggery and 1/2 cup of water. Let the leaves cook till soft.
6. Grate coconut and keep it aside.
7. Keep a pan on the fire and add 1/2 tsp of oil. Fry urid dal and red chilly till the dal turns golden brown.
8. Add curry leaves and ingh. Add rasam powder and grated coconut. Let the mixture be cool.
9. Grind the coconut - urid dal mixture using little water.
10. See that the leaves are cooked till soft. Add ground coconut mixture and mix it well.
11. Cook for 2 to 3 minutes and shift the curry to a serving dish.
12. Serve with plain rice or chapati or idli or dosa or any choice of your main dish.
Note :
Do not use much water to grind. You can adjust the thickness of the curry by using less water.
Use of more jaggery is optional. One should use tamarind pulp to avoid itching feeling from kesu leaves. Use of more chilly is optional. Use of more oil is optional. It taste better but not good for health. Time : 30 Minutes
Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals. After eating the fruit we throw away th...
About
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music. Learn More →
