Kesu /Colocasia Chutney

Kesu /Colocasia leaves are used to prepare patrode/ Udupi special and the stems are used for preparing chutney. We have grown some kesu leaves in pots. They do yield small leaves. I use it for making a spicy type of roti and we have that roti as one of the side dish during our lunch.

The stems are used for chutney or gojju. I did prepare this kesu chutney and thought of sharing it here.
It is one of the traditional dish of South Canara. It is very helpful for easy digestion and helps to improve your taste bud.
These Kesu leaves grows well in South Canara, Malenadu area during rainy season and they are used for varieties of dishes.
Let us see the recipe Now :

I have used :

Kesu /Colocasia leaves and stems : 10 to 12 : Small ones
Green chilly : 2
Coriander seeds : 1/2 Tsp
Tamarind : 1 Small marble size
Salt : As required
Turmeric powder : A pinch
Coconut : 1 Cup.
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ingh /Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Wash and clean Kesu leaves. Take away the over thread from stem and cut leaves and stems into small. Fry green chilly with 1/2 tsp of coconut oil.

2. Cook Kesu leaves with coriander seeds, tamarind, little salt and a pinch of turmeric powder. Use required water to cook. (You can pressure cook for 5 minutes).

3. Grate coconut.
4. Grind grates coconut with cooked leaves mixture and fried green chilly.
5. Shift the chutney to a serving dish.

6. Add mustard seeds, ingh, curry leaves and red chilly seasoning with coconut oil,  to chutney.
7. Kesu / Colocasia Chutney is ready to eat or serve.

Note :

Adding more chilly is optional. Tamarind should be used in proper quantity or the chutney might have itchy feeling.
Use of coconut oil is optional.
I have not used garlic or onion. It is optional.
Time : 20 Minutes.
Serves : 2 to 3. 

Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.

Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.