Showing posts with label kesuleaves. Show all posts
Showing posts with label kesuleaves. Show all posts

Tuesday, August 18, 2020

ಕೇಸು/ Kesu/ Colocasia Sasive/ Colocasia Mustard Curry

Kesu/ Colocasia leaves are good to eat during the rainy season and it helps us to keep our body warm.

I have prepared sasive/mustard based curry using Kesu leaves.  We do have some leaves grown in pots in our terrace garden.
It is an easy dish and one should remember to use proper amount of tamarind while cooking. Or it starts to itch and the food goes waste.
I have used some kesu leaves, mustard seeds, green chilly and seasoned in coconut oil.

Let us see some benefits of having Kesu Leaves in our diet. 

Kesu leaves are loaded with potassium, minerals, vitamins and healthy properties. It has vitamin C, vitamin A and C. They are rich in fiber and protein. It is gluten free and helps in lowering the blood pressure. It helps in building strong immune system in our body. It is rich in disease fighting antioxidants. It helps in good digestion. It is said that it is good for diabetes.
 Let us see the recipe now :

Ingredients : 

To Cook :
Kesu /Colocasia Leaves : 10 to 15 (Small ones)
Tamarind : 1 lemon size (small lemon)
Salt : As required
Turmeric : A little
Jaggery : 2 Tbs
To Grind :
Coconut : 1 Cup : 5 to 6 Tablespoons
Mustard Seeds : 1/2 Tsp
Green chilly : 2 to 3
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1 Wash and remove the hard part behind the leaves, cut it into small pieces.


2. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter. Add curry leaves and ingh.

3. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Add cut Kesu leaves and fry for a minute. Add tamarind pulp. Add turmeric, salt and jaggery.
5. Let it cook till soft.

6. Grate coconut and grind it with 1/2 tsp of mustard seeds, 2 to 3 green chilly.


7. See that kesu leaves are soft. Add ground coconut mixture to kesu curry and mix it well.

8. Boil it for 2 to 3 minutes.

9 Shift it to a serving dish and serve as one of the side dish for lunch.

10. We had this Kesu Sasive for lunch.


Note : 

Use of tamarind should be proper. Adding less jaggery is optional. Use of coconut oil is optional. I have used some home grown Palak/Spinach leaves with Kesu leaves. (Optional). Use of more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3 .

Friday, November 29, 2019

Spring Onion and Kesu Curry

These spring onions are grown in our pots, on the terrace and even kesu leaves are also from home.
I just thought and remembered the curry that Leela dodda prepares and prepared this curry.
The combination of Spring onions and kesu leaves goes in hand and hand. the combination is also gives out the good taste.


I have used kesu leaves, spring onion leaves and the onions attached to the stem, rasam powder, coconut, tamarind and turmeric powder. Fried little urid dal and red chilly/byadagi chilly.
Let us see the recipe now :

Things needed :


To cook : 
Spring Onions : 1 Small bundle
Kesu leaves : 10 to 15

To Fry :
Urid dal : 1 Teaspoon
Byadagi Red chilly : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To Add :
Cut onion pieces : 1 Small cup
Tamarind Pulp : 2 Tbs
Turmeric powder : A pinch
Salt : As required
Jaggery : 2 to 3 Tbs

To Grind :
Coconut : 1 Cup
Fried Urid mixture

To Season :
Oil : 1 Tablespoon
Mustard seeds : 1 /2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Ingh /Asafoetida : A pinch

Method :

1. Wash and cut kesu leaves, spring onion leaves and the onions at the edge.


2. Keep a pan add oil, mustard seeds and jeera. Soak tamarind in hot water and squeeze out the pulp.


3. Let it splutter. Add cut onions and fry for a minute. Add cut kesu leaves and spring onions.



4. Mix all the ingredients nicely and stir. Add tamarind pulp and salt. Add turmeric powder. Add 1/2 cup of water.

5. Add jaggery and 1/2 cup of water. Let the leaves cook till soft.


6. Grate coconut and keep it aside.
7. Keep a pan on the fire and add 1/2 tsp of oil. Fry urid dal and red chilly till the dal turns golden brown.

8. Add curry leaves and ingh. Add rasam powder and grated coconut. Let the mixture be cool.


9. Grind the coconut - urid dal mixture using little water.


10. See that the leaves are cooked till soft. Add ground coconut mixture and mix it well.

11. Cook for 2 to 3 minutes and shift the curry to a serving dish.





12. Serve with plain rice or chapati or idli or dosa or any choice of your main dish.


Note :

Do not use much water to grind. You can adjust the thickness of the curry by using less water.
Use of more jaggery is optional. One should use tamarind pulp to avoid itching feeling from kesu leaves. Use of more chilly is optional. Use of more oil is optional. It taste better but not good for health.
Time : 30 Minutes
Serves : 2 

Monday, May 6, 2019

Kesu Spicy Curry /Karakali

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 /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.
 

Friday, December 21, 2018

Kesu / Colocasia Spicy Palya.

Kesu /Colocasia Spicy Palya is one of the traditional dish that goes well with plain rice and coconut oil.

 In South Canara, the use of kesu is often tried with varieties of dishes. This is one of the dish that every one likes and when you are looking for some thing spicy, traditional, quick dish that helps as one of the side dish.
Colocasia or Kesu leaves are good for keeping our body warm. They are filled with fibers. Leaves are good to have since they are loaded with nutritious value.

Kesu /Colocasia Spicy Palya is one of the traditional dish from Udupi / South Canara.

No Onion or No Garlic is used in this Kesu / Colocasia Spicy Palya.

Ingredients :

Kesu Leaves : 10 to 15 : Small and medium sized
Raw Rice : 1/2 Cup
Methi /Fenugrik Seeds : 1/2 Teaspoon
Coriander Seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds : 1 Teaspoon
Red chilly : 6 to 8
Tamarind : 1/2 Lemon size
Salt : As required
Turmeric powder : A pinch
Ingh / Asafoetida : A pinch

Method :

1. Wash and soak raw rice and methi seeds for 10 to 15 minutes.


2. Grate coconut, grind it with coriander seeds, jeera, red chilly and tamarind.


3. Add soaked rice and grind it like rava consistency.


4. Add salt and churn for a few seconds.
5. Remove it from the mixi jar and keep it aside.
6. Now wash and clean Kesu /Colocasia leaves. Remove the stem part if it is hard.
7. Cut it into very small pieces.


8. Keep a pan on the fire and heat. Add 2 to 3 tablespoons of oil.
9. Add mustard seeds and urid dal. Let mustard seeds splutter.  Add ingh and a few curry leaves.


10. Put cut Kesu leaves and stir slowly.

11. Spread them evenly. Add ground rice - spice mixture like dosa batter on the top of the leaves.
12. Sprinkle some water on the top and cover. Cook on low flame for 5 to 8 minutes.


13.Now remove the cover and mix it slowly. Let cooked leaves and the batter mix well.

14. Cook on low flame till it is done. Add little oil on the top. ( 1 Tablespoon ).


15. Shift the Kesu /Colocasia Spicy Palya to a serving dish and serve.

Note :

Use a thick bottom pan to prepare this dish. Let the flame be low and medium while cooking this dish. Do not use so much water while grinding. Let the batter be like rotti consistency. Sprinkle some water on the top while it is cooking. You can repeat the process of sprinkling water on the top at least 4 to 5 times. So that it does not get burnt. Low flame helps the dish to cook well. Do not add any jaggery. It should be only khara/spicy and slightly savoury.
Time : 30 Minutes
Serves : 2 to 3.

Wednesday, November 28, 2018

Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.


I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :


1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.


2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.


6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.


7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.


9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.


10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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