Kesu /Colocasia Easy Gojju

Kesu/Colocasia is grown plenty during the rainy season. In some parts of South Canara there were some rains and Colocasia has grown nicely for this season. We do eat the leaves very often mostly in rainy season because it keeps our body warm and Colocasia leaves do have plenty of medicinal values in them.

I have prepared varieties of curries and other dishes using Colocasia./Kesu.
MenasuKayi in Southa Canara is a very famous dish and it is finger licking dish. It goes well with almost all the main dishes like dosa, idli, chapati, poori, kadubu etc etc.
The traditional Yummy dish is prepared with fresh fried spices.

Here I have tried an easy way and Kesu Menasukayi has lovely finger licking taste that it got over for ONE time only. ☺

NO ONION or NO GARLIC IS USED IN THIS CURRY.

Let us see the recipe now :

Things Needed :

To Cook :

Kesu /Colocasia leaves : 8 to 10 leaves
Tamarind : 1 Big Marble size
Turmeric powder : A little
Jaggery : 2 Tablespoons
Methi Seeds : 3 to 4
Salt : As required :

To Grind :

Sambar Powder : 2 Tbspoons
Sesame Seeds : 2 to 3 Tbs
Coconut : 1 Cup. (3 to 4 Tb)

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1 Tsp
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash and cut Kesu/Colocasia leaves and keep it aside. Use tender leaves.
2. Wash and soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Pressure cook cut Kesu leaves, tamarind pulp, jaggery,methi seeds,  salt and turmeric with little water.
4. Cook for 5 to 6 mintues. leave it for cooling.

5. Dry roast sesame seeds till it turn golden brown.
6. Grate fresh coconut and grind it with Sambar powder. Add required water while grinding.

7. Now keep a pan and put cooked Kesu leaves and boil.

8. Add ground coconut mixture and mix it well.

9. Let it cook for 3 to 4 minutes.

10. Shift it to a serving dish and add seasoning done in coconut oil. Serve as one of the side dish for lunch or with any other main dishes of your choice.

Note :

Remove the hard part behind the leaf if it is very hard.It is always better to use tender leaves.
Adding any brand sambar powder is optional. I have used home prepared Sambar powder. Use of more jaggery is optional. Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Fresh Sambar Powder :

Dry roast the spices one by one on low flame.

Coriander Seeds :1 Cup
Byadagi chilly : 8 to 10
Methi Seeds : 1 Tsp
Urid dal : 1 Tsp
Channa dal : 2 Teaspoon
Jeera : 2 Tsp
Curry leaves : 1 Handful : Optional
Ingh / Asafoetida : A little

Fresh Sambar Powder

Carrot Uttappa

Uttappa is a puffed dosa with some vegetables or onion pieces. Here I have tried with carrots and the batter used here is idli batter. Idli batter has semolina instead of rice. I have steamed medium sized rava, cooled it and added to fermented urid batter. After preparing idli, the remained batter is used for preparing Carrot Uttappa.

Idli batter is slightly different from dosa batter. Idli batter has more urid dal and the  the rice used will be rava consistency.
Carrot Uttappa is good for breakfast, or in the evening or for dinner. Carrots are full of fiber and rich in vitamins and minerals.

1. RAVA - URID IDLI To prepare Idli batter please follow the link given below

Urid dal is full of protein and rich in fiber. South Indian breakfast is easy to digest, helps you be cheerful and keeps you energetic Whole day.
Let us see the recipe Now :

Ingredients :

Idli Batter : 1 Bowl
Carrot : 1
Chilly Powder : 1/2 Tsp
Ginger : 1/2 Tsp
Salt : A little

Method : 

1. Wash and grate carrot, remove the outer layer of ginger and grate it.
2. Mix carrot and ginger gratings, salt and chilly powder nicely and keep it aside.
2. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.
3. Add very little oil and put a ladle of batter on the hot pan.

4. Add some grating mix and put a tsp of oil on top.

5. Cover and cook on medium or low flame.

6. Turn the other side and cook for a minute.

7. Take out the Carrot Uttappa from the pan and serve with your choice of side dish.

8. Prepare the same with remaining Uttappa.

Note :

Rice Urid dal Idli batter link is given at the top. Please follow to get the good idli batter.
Use of oil is optional. Adding coriander and curry leaves is optional. I did not have the coriander leaves so could not add it. Better use less spice for good health.  No onion or garlic is added because it might cause acidity. I am not in favour of onions and we do not use much onions.
Time : 30 Minutes.
Serves : 3 to 4 .