Kempu Harive -Kesu dantu Huli (Red Amarant - Colocasia stem curry)

Kempu Harive/Red Amaranth leaves and - Kesu (Colocasia leaves) Dantu (stem) curry is a side dish and it goes well with all the main dishes like plain rice, any type of rotis, poori or chapati, dosa - idli etc.

I have used Amaranth leaves, Colocasia stems, some spices and coconut. It is an traditional gravy and you will surely love it. If you do not want to use colocasia stem, then substitute with drum sticks or any leaves which have hard stem like dantina soppu.
Let us see some benefits of eating Amaranth Leaves in our diet.
Kempu Harive/Red Amaranth leaves are loaded with healthy benefits. They help to stimulate the growth and reduce the inflammation. They boost bone strength and lower blood pressure. Improve our immune system and maintain healthy hair. Helps to lose weight. They are loaded with proteins and antioxidant properties. It is good for digestion and it is gluten free. It helps in good eye sight because it has Vitamin A helps to boost the eye health. Amaranth Leaves contain Vitamin A, Vitamin C, Vitamin K and Folate (A type of Vitamin B which is essential for growth and reproduction of the cell). and minerals like manganese, magnesium, calcium and potassium. Amaranth leaves are low in fat and carbohydrates and calories.
" NO ONION OR GARLIC" is used in Kempu Harive  - Kesu Dantu Huli. The spices are used as raw and not roasted.
Lets see the recipe :

Things Needed : 

To Cook:
Toor Dal : 1/2 Cup ( 2 Handful )
Kempu Harive/Red Amaranth Leaves : 1 Bundle (Small bundle).
Kesu Dantu/Colocasia stems : 1 Big Bowl
Tamarind : 1 small goose berry size (Nelli kai)
Salt : Required Salt :
To Grind : 
Coconut : 1 Cup (Fresh)
Coriander Seeds : 2 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Red Chilly (Byadagi) : 4 to 5
To Add : 
Ground spice mixture
Mustard seasoning
Green chilly : 2 to 3
Ingh/Asafoetida

Method :

1. Wash and cut Amaranth leaves into small and keep it aside.

2. Wash and remove the outer part of Kesu stem and cut them into small and keep it aside.

3. Wash and cook Toor dal separately and let it cool.
4. Put cut amarant leaves, kesu stem pieces, tamarind pulp and salt to a big pan or pressure cooker.
5. Add 1/2 cup of water and cook them till they turn soft. (Pressure cooker : 4 to 5 whistles). Put green chilly as they are. ( No need to cut or slit).

6. Grate coconut and grind it with chilly, coriander seeds and jeera. Use required water to grind.

7. Now add cooked dal to cooked leaves mixture and mix it nicely. Cook for a minute.
8. Add a pinch of turmeric powder and ground spice mixture. Mix it well. Cook for 2 to 3 minutes.

9. Shift the Huli/Curry to a serving bowl. Add mustard seasoning. (Optional).

10. Serve with the main dish you have prepared.

Note :

Adding tamarind pulp helps the kesu stem not to itch. Leaves and stems should be cooked till soft.
Adding any sambar powder instead of raw spices is optional. Adding onion/garlic to the curry is optional. Adding jaggery is optional. I have not added.  The consistency of the curry taste better when it is thick. (Adding little water and turn the curry bit loose if you do not like the thick curry). Use of pressure cooker to cook leaves and stems it better because it turns them soft. (Not fully melted).
Time : 30 Minutes
Serves : 4 to 5 

Lady Finger - Tomato Curry

Lady Finger/Bendekai/Okra is liked by many. It is loaded with healthy medicinal values. 

I have used tomatoes and lady finger and prepared this curry.
Lets see some benefits of eating Lady Finger in our diet. 
Lady finger is loaded with soluble and insoluble fiber. It helps in easy digestion of food and good for people who suffer from constipation. It is good for diabetes. It contain Vitamin K and it is good for strengthening bones in our body. It is said that it is good for sun stroke. It does contain good nutrients and good for obesity. Lady finger contain Vitamin C and good for healthy skin. It controls the levels of cholesterol and improves the immunity system in our body. Lady finger is loaded with antioxidants.
Lets see the recipe Now : No Onion or No garlic is used in this Lady Finger - Tomato Curry .

Things Needed :

To cook :
Lady Finger : 250 Grams
Tomatoes : 2
To Add : 
Masala Powder : 2 Tablespoons
Jaggery : 1 Tablespoon
Lemon : 1 Teaspoon
Sat : Required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons.
Green chilly : 1
To Season : 
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Methi seeds : 3 to 4
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and remove all the moisture from lady finger and cut into thin slices.
2. Wash and cut tomatoes (remove the seeds) and keep it aside.

3. Wash and cut coriander leaves, curry leaves and keep it aside. Slit green chilly.
4. Keep a pan and put oil. Put mustard seeds and let it splutter.
5. Add jeera/cumin seeds, methi seeds, curry leaves and ingh.
6. Add cut lady finger pieces and fry nicely till they turn soft.
7. Add tomatoes and jaggery and fry nicely till it is cooked. (On medium flame). Add cut green chilly.

8. Add salt, masala (spice powder) and mix it well. Let it cook on low flame for 2 minutes. Add lemon extract (1/2 Lemon) and put off the fire.

9. Shift the ready curry to a serving dish and add cut coriander leaves.

10. Serve as one of the side dish with rice, chapati, poori or roti.

Note :

No need to add any water. Fry lady finger pieces nicely in oil. So it does not become sticky. Adding any spice powder to curry is optional. (I have added home made spice powder). Adding onions and garlic is optional. Adding jaggery is optional.
Time : 20 minutes
Serves : 2 to 3 

Home Made Spice powder Recipe :

Dry roast :

4 to 5 Tablespoons of Coriander seeds
1 Teaspoon of Jeera /Cumin Seeds
1 Teaspoon of Channa dal (Kadale bele)
1 Teaspoon of Urid dal
8 to 10 Red byadagi chilly
Ingh /Asafoetida : a littel
Curry Leaves : One handful.

Dry roast each ingredients separately till they turn slightly brown. Dry grind once they turn cool.
Store in air tight bottle.