Kesu Spicy Curry are simple and an easy dish.
In Facebook page there is one ladies group called " Pakashale/ಪಾಕಶಾಲೆ and me also the member of that group. I like that group because there are so many ladies who give good suggestions,tips and put up their recipes too. I read this recipe there and tried it. It is simple as we also do the same but something little different. Malini Guruprasad one of the Pakashale member has done this Karakali and she had put up the recipe in Pakashale Page.
We normally cook Kesu leaves with tamarind pulp and green chilly and then grind it as chutney. It can be done both the ways like adding the fresh grated coconut or without coconut. Both are yummy to have with plain rice and coconut oil. The chutney with out coconut is known as KARAKALI. Some people use garlic while seasoning and some add ingh/asafoetida since they do not eat garlic.
But this recipe is still simple. You just cook till it the leaves turn soft. Thats it. Karakali is ready to eat. Here too people who like garlic use garlic while seasoning and some ingh/ asafoetida.
Let us see the recipes now :
Kesu leaves : 10 to 15 Leaves
Green chilly : 2 to 3 or 4
Tamarind Pulp : 2 To 3 tablespoons
Salt : As required
Turmeric Powder : A little
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 4 to 5
2. Soak half lemon size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
3. Keep a pan on the fire and heat. Add coconut oil and heat. Add mustard seeds and let it splutter.
4. Add washed and slit green chilly and fry for a minute. Add ingh and curry leaves.
5. Add cut Kesu /Colocasia leaves and stir a bit. Add turmeric powder, tamarind pulp and required salt.
6. Add 1/2 cup of water and mix all the ingredients nicely and let it cook till the leaves are soft.
7. Shift the curry to a serving dish once it is done.
In Facebook page there is one ladies group called " Pakashale/ಪಾಕಶಾಲೆ and me also the member of that group. I like that group because there are so many ladies who give good suggestions,tips and put up their recipes too. I read this recipe there and tried it. It is simple as we also do the same but something little different. Malini Guruprasad one of the Pakashale member has done this Karakali and she had put up the recipe in Pakashale Page.
We normally cook Kesu leaves with tamarind pulp and green chilly and then grind it as chutney. It can be done both the ways like adding the fresh grated coconut or without coconut. Both are yummy to have with plain rice and coconut oil. The chutney with out coconut is known as KARAKALI. Some people use garlic while seasoning and some add ingh/asafoetida since they do not eat garlic.
But this recipe is still simple. You just cook till it the leaves turn soft. Thats it. Karakali is ready to eat. Here too people who like garlic use garlic while seasoning and some ingh/ asafoetida.
Let us see the recipes now :
Kesu /Colocasia Spicy Gojju :
Things Needed :Kesu leaves : 10 to 15 Leaves
Green chilly : 2 to 3 or 4
Tamarind Pulp : 2 To 3 tablespoons
Salt : As required
Turmeric Powder : A little
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 4 to 5
Method :
1. Wash and cut kesu leaves and its stems into small. ( Remove the outer thread if the stems are big and grown.2. Soak half lemon size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
3. Keep a pan on the fire and heat. Add coconut oil and heat. Add mustard seeds and let it splutter.
4. Add washed and slit green chilly and fry for a minute. Add ingh and curry leaves.
5. Add cut Kesu /Colocasia leaves and stir a bit. Add turmeric powder, tamarind pulp and required salt.
6. Add 1/2 cup of water and mix all the ingredients nicely and let it cook till the leaves are soft.
7. Shift the curry to a serving dish once it is done.
Note :
Adding tamarind pulp will help to remove the itchyness in Kesu leaves. Do not add any jaggery to it. It should be spicy. We used ghee while eating instead of coconut oil. Coconut oil just got over. Time : 15 Minutes.
Serves : 2.
Serves : 2.
