Kesuvina Soppu (Colocasia Leaves) -Toor dal Dry Curry

Kesu/Colocasia Leaves are used in curries, Patrode.  ( A special dish from Udupi, Dakshina Kannada, Malnadu). Kesu Leaves are rich with iron and is good to have during winter and rainy season since it helps to keep our body warm.
We can prepare many dishes using kesu/colocasia leaves like chutney, gojju, curries, spicy dosas, Kesu leaves upma, gasi etc the list goes on.
I have prepared dry curry using Kesu Soppu/Colocasia as we call it. I have used toor dal and some spices to prepare this curry. This curry might take little time but it taste really good.
Kesuvina soppu/Colocasia leaves and Toor Dal dry curry goes well with plain rice, chapatis and pooris.

I have seen one of our close friend preparing this type of curry. She has used cluster beans and toor dal. The combination is superb good and goes well with hot rice and spoon of ghee.
Cluster beans is seasoned with mustard seeds and then cooked on low flame. While cooking she added ground toor dal and spice mixture. It was cooked on low and medium flame. The clustered beans toor dal dry curry tasted fantastic. I have followed the exact way but used very littel oil.
There are 2 options to prepare this curry.
1. You soak and grind tour dal, grind with spices and steam and then powder the content and then add.it to cooked vegetable.
2. You grind tour dal with spices and then add it to the leaves and cook on low flame.
I have used the 2nd  method, though it takes little more time, but its authentic.
Lets see the recipe Now.
                 No Garlic OR No Onion Recipe.

Things needed:

Kesu Leaves : 6 to 8 Leaves.
Green chilly : 1
Toor Dal : 1/2 Cup (3 Handful )
Coconut : 2 Tablespoons
Daniya/Coriander seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Red chilly powder : 2 Teaspoon
Tamarind : 2 Marbles size
Salt : As required
Ingh : a pinch
Ginger : An inch
Oil : 2 To 3 Tablespoons
Mustard seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 8 to 10

Method :

1. Wash and soak toor dal for an hour. Wash and slit green chilly
2. Wash and cut Kesu/Colocasia Leaves and cut it into small pieces.

3. Grate coconut, grind it with toor dal, red chilly powder, corinader seeds, ingh, curry leaves, ginger and jeera. (use very little water)

 4. Grind it like rava /rave consistency. (not fine paste).

5. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.

6. Add curry leaves when it splutter. Add, slit green chilly, ingh and kesu leaves. Add tamarind pulp.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame.
9. Add very little water and a spoon of oil. Mix it well and let it cook on low flame for 6 to 8 minutes.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame. Sprinkle water inbetween so that it cooks well. I

10.Stir in between while cooking. It takes about 8 to 10 minutes to cook completely.
11. Add coriander leaves and little coconut on the top.

12. Shift the Kesu -Toor dal curry to a serving dish.

Note :

It should be cooked on low flame and make sure it has cooked well. (Do not allow it burn at the bottom). Adding more/less chilly is optional. Adding more oil is also optional. Adding more oil helps to cook the dish quickly. Adding more spice is optional. I have added tamarind pulp.
You can use any edible leaves to prepare this dry curry. (Use your choice of leaves instead of colocasia leaves. Reduce the tamarind. Let it be very little). Use of cluster beans and cabbage also can be used..
Time : 20 Minutes
Serves : 3 to 4
You can also prepare Cutlet with this Cococasia Dry Curry.
All you need is
2 Boiled Potatoes, garam masala and jeera powder little salt.
Take big bowl and smash boiled potatoes,
Add a bowl of Colocasia - Toor Dal dry curry ( 3 to 4 Tablespoons of Dry curry),
1/2 Teaspoon of garam masala, 1/2 Teaspoon of jeera powder and required salt.
Mix all these ingredients well and divide them into small portion.
Keep a dosa tava on the fire. Add a spoon of oil and heat.
Take a small portion of cutlet mixture and pat it on your palm and give a shape.
Put this patted cutlet on the tava. Roast or shallow fry on both sides.
Use of oil is optional. More/Less. Use of more oil is taste. Use of less oil is healthy. I did it with minimum oil.
Repeat the same with remaining cutlet dough. Serve cutlets with chutney or ketch up/Sauce.

Millet -Rava Carrot Rotti

Millets/Jola/Jowar are known as one of the healthiest grain. Millet has become world wide favourite grain. It is always better to go for good diet and enjoy having healthy food.

Millet - Rava Carrot Rotti is good to have for breakfast. Millet and Rava both grains are easy to digest and provide good energy and keeps you full for a long time.

I have used Millet flour, Rava/Semolina and carrots, curry leaves, onions and some spices. 

Lets see some benefits of eating carrots in our diet.

Carrots helps to reduce cholesterol, improve vision. It also helps in reducing the signs of premature aginging. They help in taking care of good skin health, boost immunity and improve digestion. They are rich in antioxidants. They are rich in minerals and vitamins. They do contain Vitamin K, Vitamin A, Vitamin C and Vitamin B8. They do contain minerals like folate, potassium, iron, copper and manganese. Carrots are good for people who suffer from blood pressure and people who have constipation problems.
Lets see the recipe now. It is an easy recipe and anyone can try and enjoy.

Things Needed :

Millet/Jola/Jowar Flour : 2 Cups
Rava : ( Medium size): 1 Cup
Carrots : 2
Onion : 1
Curry Leaves : 1 handful (As you like more/less)
Coriander Leaves : 2 to 3 Tablespoons
Coconut : 2 Tablespoon
Ginger : Grated : 1 Teaspoon
Green chilly : 1
Salt : As required
Water : As required
Oil : 2 to 4 Tablespoons

 Method :

1. Wash and cut green chilly, curry leaves, coriander leaves into thin pieces.
2. Remove the outer layer of onion and wash it again. Cut into small pieces
3. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots and ginger. Wash it again and grate it.
5. Now take a big bowl. Put millet flour and rava/sooji/Semolina.
6. Add cut coriander, curry leaves, green chilly, onion, grated carrots and ginger.
7. Add salt and mix all the ingredients nicely.
8. Add required water and prepare rotti dough. It should be thicker than dosa and idli batter.

9. Keep a dosa pan/tava on the fire. Heat and sprinkle oil on the hot tava. Clean it with a kitchen tissue/towel.
10. Take handful of prepared rotti dough and spread it around the hot tava. (According to your wish).

11. Use your finger tips to spread. Let it be on low flame. (It helps to spread the rotti thin).
12. Spread it nicely in circle shape, sprinkle little oil on the top.
13. Slightly press with the spatula on the top around the rotti. It helps to give a thinner rotti.
14. Let it cook on medium and low flame. Turn the other side and cook for 10 to 20 seconds.

15. Millet - Rava Rotti is ready to serve.

Serve with little butter/ghee on the hot rotti with chutney.

16. Repeat the same with remaining rotti.

Note:

Let the dough be little loose.(Not very thick). It helps to spread the rotti easily on the tava.
Adding more vegetable is optional. You can add capsicum, cabbage etc. Adding more/less oil is optional. Do not make the dough very watery.
Time : 30 to 40 Minutes
Serves :  3 to 4  (According to the size).