Kesu Suruli Palya. (Colocasia Leaf Spicy Curry)/ Tetla D. K. Special

Kesu/Colocasia leaf) is known for its healthy benefits and grows well in rainy season and it is the right time we should make use of it.

Suruli means Roll and the curry is done using the leaves. I have used tender kesu leaves, some spices, jaggery and tamarind.
My aunt and my sister in law used to prepare this Suruli palya during rainy days. We call it as Kotli.
Let us see some benefits of using Kesu/Colocasia) leaves in our diet.
The leaves of colocasia are very easily digested once it is cooking. It is rich in dietary fiber. It is good for people who suffer from constipation. Kesu leaves do not contain any cholesterol. It helps to reduces the cholesterol levels in our body. They are rich in amino acid and good for healthy skin. It helps to prevent the wrinkles.
They are rich in Viamin A, Vitamin B 2, Vitamin B 3, Vitamin B 5 and Vitamin B 6. They do contain folic acid, Vitamin C, Protein, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Carbohydrates.
It is an authentic and traditional dish from Udupi. During the rainy season these leaves grow generously and you get healthy leaves filled with good healthy properties. They are tender and soft. Make use of tender leaves and roll them and put a knot and then fry or cook on low flame.
No onion or garlic is used in this recipe.
This " Kesu Suruli Palya/Colocasia Leaf Spicy Curry " goes well with plain rice or any rotis and chapatis.
These leaves are from our garden which has grown in small pots.
Remember You must use tender colocasia leaves. It cooks nice and soft.
Let us see the recipe Now :

Things Needed :

To Cook :
Colocasia Tender Leaves : 10 to 12
Tamarind : 2 Marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
To Add :
Fresh grated coconut : 2 to 3 Tablespoons
Mustard seeds : 3/4 Teaspoon
Jeera/Cumin Seeds : 1/4 Teaspoon
Red chilly : 4 to 5
To Season :
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash colocasia leaves nicely and let all the water disappear from them.
2. Roll the each leaf and tie a knot and do prepare the same with remaining leaves.

3. Grate coconut and dry grind it with mustard seeds and 1/4 teaspoon of jeera/Cumin Seeds.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add a pinch of asafoetida and curry leaves.
6. Add rolled colocasia leaves. Mix it slowly. Add turmeric powder.

7. Soak tamarind in hot water and squeeze out the pulp and add it to colocasia leaves.

8. Add required salt. Let it cook till soft. ( Need to add tamarind while cooking or it might have itchy feeling while eating ).
9. Cook on medium and slow flame till it turns soft.
10.Add jaggery and mix it well. Let it mix with all the leaves.

11. Check  colocasia and make sure the leaves are cooked nicely.
12. Add dry ground coconut mixture and mix it well. Let it cook on low flame for a minute.

13. Mix in between, so that it does not get burnt while cooking. Add a teaspoon of coconut oil on the top.

14. Shift Kesu Suruli Palya to the serving bowl and serve with the dish you have prepared.

Note :

Remember to use the tender colocasia leaves to get the good taste.
Adding tamarind pulp to the curry helps the curry to cook fast and it does not itch while eating.
Adding more spice is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves :  2 to 3.

Raw Jack Jeera Curry

Raw Jack Jeera Curry is a side dish and You can try this curry during the jackfruit season. Raw Jackfruit is filled with minerals and vitamins.

I have used Raw Jackfruit, some spices, toor dal and coconut.
Let us see some benefits of eating Raw Jackfruit in our diet.
Raw Jackfruit is full of fiber and provides energy. It is filled with carbohydrates and calories. It is a rich source of antioxidants, Vitamin A, Vitamin C. and B complex Vitamins. It contain good source of potassium, magnesium, manganese and iron.
Jackfruit is said to be having gas (Vaayu or Vaata) and it happens during the digestion. Gas can turn as acidity.  To reduce the gas in the food you need to use spices like jeera, ginger, ingh and methi seeds etc. ( These spices helps to reduce the gas).
No Onion or No Garlic in this " Raw Jack Jeera Curry ". 
" Raw Jack Jeera Curry" is one of the traditional dish done in Udupi and South Canara.
Let us see the recipe now:

Things Needed : 

Cooked raw jackfruit : 1 Bowl
Cooked Toor Dal : 1/2 Cup
Methi Seeds : 5 to 6
Tamarind : 1 Marble size
Coconut : 1/2 Cup (2 to 3 Tablespoons)
Rasam Powder : 2 Teaspoon
Jeera : 1/2 Teaspoon
Salt : To taste
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : a pinch
Curry leaves : 5 to 6

Method :

1. Remove the outer layer of raw jack and cut into pieces. Put it in water and wash it.
2. Pressure cook for 6 to 8 minutes with little water.
3. Wash and cook toor dal in a pressure cooker.
4. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

5. Grate coconut and grind it with rasam powder and jeera. (Use required water).
6. Remove from the mixi jar and keep it aside.

7. Keep a big pan. Put cooked raw jack pieces, cooked dal and tamarind pulp. Add a pinch of turmeric.
8. Add 5 to 6 methi seeds and required salt. Let it boil for 2 minutes.
9. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

10. Shift the curry to a serving dish. Add mustard seasoning and serve with main dish.

Ready to serve Raw Jack Jeera Curry

Note : 

Cooking raw jackfruit in pressure cooker helps the pieces to be soft. Or it takes longer time to cook.
Any brand of rasam powder is optional. I have used home prepared rasam powder. Adding little jaggery is optional. ( I have not added). Adding methi seeds while cooking helps to reduce the cholesterol in the curry. Adding jeera along with rasam powder helps to reduce the gas properties in the curry. Use of more chilly is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves : 3 to 4.
Recipe of Rasam Powder :
2 Tablespoons of coriander seeds
1/4 Teaspoon of methi/fenugrik seeds
1/4 Teaspoon of jeeera/cumin seeds
A pinch of asafoetids
Red byadagi chilly : 5 to 6
Dry roast methi seeds, add coriander seeds and fry for a minute. Add red chilly and fry for a minute. add jeera and put off the fire. Let it cool. Dry grind it and use it.