Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

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