Colacasia Masala Curry

#ColacasiaMasalaCurry - #SepangkizhanguMasalaCurry : #Colacasia is commonly known as Taro and its origin is believed  to be South India and Southeast Asia.
This is known as Saepangkizhangu - சேப்பங் கிழங்கு in Tamil.
It is called Arabi in Hindi. Here in Raipur, CG its leaves are also used for cooking.
We have already seen a Colacasia Curry.
Here we will see another way of preparing a dry curry with colacasia.
Colacasia should be cooked well, otherwise it irritates throat.

Ingredients :
1/4 kg	Colacasia
1 pinch	Turmeric powder
1/4 cup	Cauliflower florets
1/4 cup	Mushroom chopped
1/2 Tsp	Salt [ adjust ]
For Masala :
3 Tsp	Coconut scrap
2 or 3	Red chilly
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1/2 Tsp	Coriander powder
2 cloves	Garlic
1	Onion diced
10	Curry leaves
20 to 25	Mint leaves
1 Tbsp	Coriander leaves
1/2 Tsp	Salt
To Temper
1 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil
coriander leaves to garnish

Method :
Wash colacasia well and take in a vessel.
Add water till it completely immerses all colacasia in the vessel and then add 3/4 Tsp of salt.
Pressure cook for a whistle and then cook for 8 minutes after reducing the flame to SIM position.
Take out only after the steam completely subsided.

If you are able to remove the skin very easily, then the tuber has been cooked well.
Otherwise cook for some more time.
Remove skin and chop into equal sized pieces. Keep aside.

Grind all the ingredients except onion with very little water. After grinding well add onion.
Run the mixie only for a few seconds. Onions should not be ground into a smooth paste.

Heat a kadai with oil over a medium flame.
Crackle mustard and then add split black gram and roast till golden color.
Then add the florets of cauliflower, turmeric powder and enough salt. saute for a minute.
Close and cook until three forth done.

Then add colacasia pieces and saute for a minute.

Now add mushroom and saute for some time.

Finally add the prepared masala and adjust salt.

Stir well and allow to simmer until water evaporates from the curry.
Keep stirring at regular intervals to avoid sticking to the bottom of the kadai.

Garnish with coriander leaves and transfer into a serving bowl.

A perfect side dish for sambar rice, 

rasam rice and other mixed rices.







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Turkish berry masala curry

Brinjal phata phat curry

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Mudakkattan-Keerai-Dosai - Balloon-Vine-Leaf-Dosai

#MudakkattanDosai - #BalloonVineLeafDosai : #Mudakkattan is a wild creeper grows on waste land, along the village road sides and also around the fence of gardens.
It is known as Balloon Vine or Love in a puff or Heartseed or Heartseed vine. The botanical name is Cardiospermum halicacabum.and Cardiospermum corindum.

The leaves are rich source of antioxidants and its an anti inflammatory agent.
It is found that the extracts of the leaves reduces fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Now comes the recipe to prepare a tasty dosai using this leaf.

Ingredients :
For Batter :
1 Cup	Raw Rice
1 Cup	Idly Rice [ Boiled Rice ]
1 Tbsp	Black Gram [ Urad dhal ]
1/2 Tsp	Fenugreek
2 Tsp	Salt
1 Cup	Mudakkattan Keerai [ Balloon Vine leaf ]
To Temper :
1/2 Tsp	Mustard Seeds
1 Tsp	Cumin Seeds
1 Tsp	Oil
1 or 2	Red Chilly, break into pieces
To Chop :
1 or 2	Onion
10	Curry Leaves
Oil to make dosai

Method :

Take all the ingredients for batter except salt and mudakkattan keerai in a vessel.

Wash two or three times and soak in water for 3 hours.

After three hours grind using a mixer grinder into a smooth batter.

Transfer into a container and add salt.

Mix well and allow to stand for 6 to 8 hours or overnight in a warm place to ferment.

Half an hour before start making dosai wash the leaves and chop nicely.

Take in a mixer jar and grind without adding water.

Run for half a minute and stop.

Then again run for half a minute and stop.

Now add little water and grind into a smooth paste.

When the leaves are made into a paste in a blender or mixer with water, it looks like a fruit pulp in green color and its gooey in nature.

Transfer the ground paste into the fermented batter.

Mix well with a ladle. Keep aside for 15 to 20 minutes.

Heat a kadai with oil and splutter mustard seeds and cumin seeds.
Then add red chilly pieces and fry well.
Now add curry leaves and turn off the stove.
Transfer the tempering into the batter.

Mix well.

Heat a dosai tawa on a stove over medium flame.
Spread oil on the tawa and keep a big ladle full of batter at the center of the tawa after the tawa has been heated to required temperature.
Spread the batter over the tawa using the back of the ladle and make a circular dosai with even thickness.
Sprinkle chopped onion over the surface of the dosai and apply drops of oil over and along the rim of dosa.
Close with a lid for a minute.
After a minute open the lid and flip it using a dosai ladle.
Cook the other side well.
Transfer on to a serving plate.

Continue making dosai in the same way till the dosai batter gets over.

Serve hot with Poondu milagai podi [ Garlic chutney ] 

or any spicy chutney of your choice.

Tasty healthy green dosai ready to enjoy!!!

Other recipes you might like to try

Cholam dosai

Masaal dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

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Coriander-Seeds-Drumstick-Leaf-Powder

#CorianderSeedsDrumstickLeafPowder : Many children and even some adults do not like to eat #greenleafyvegetable.  Somehow the greens have to be included in the daily diet of those people in some way. So the greens can be dried in the shadow and made into a tasty powder along with other condiments.
Wash drumstick leaves thoroughly and spread on a clean and dry cloth. The excess water will be absorbed by the cloth. Transfer the leaves over to a clean and dry plate. Allow to dry in the shadow or inside the house for three to four days or until the leaves become brittle. this can be stored in an air tight container for future use.
 Here let us see a powder which can be relished by mixing with rice using #Drumstickleaves and #corianderseeds to get the nutrients of #Drumstickleaves.

Ingredients :
1/2 Cup	Coriander Seeds
1/2 Cup	Drumstick Leaves[murungai keerai] dried
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic
1/2 Tsp	Oil

Method :

A week before doing this powder get 1 cup of drumstick leaves.

Wash 2 or three time and drain water completely.

Spread on a clean and dry cloth in a corner of your house to remove excess water.

Allow the leaves undisturbed for a day.

The next day transfer the leaves on to a clean and dry plate.

Keep it inside the house in open condition for 3 to 4 days or until the leaves completely lose its water content and become brittle.

Start doing the powder following the method given below only after the leaves are brittle.

Heat a kadai on a stove with 1/2 Tsp of oil over slow flame.

Roast coriander seed stirring continuously with a ladle.

Add red chilly also along with coriander seeds.

Roast until coriander seeds give out a very good aroma.

Transfer on to a plate.

Dry roast salt to remove water content of it.

Turn off the stove and add dried drumstick leaves.

Keep in the hot kadai for 2 to 3 minutes only.

Then transfer on to the plate along with coriander seeds.

Take roasted coriander seeds, roasted red chilly and salt in a mixie jar.

Make into a coarse powder.

Then add drumstick leaves and grind into a fine powder.

Finally add garlic with skin intact and grind for few second.

Now the aroma of the powder must have hit your nose!!

Healthy tasty aromatic Coriander drumstick leaf powder is ready.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar or vatha kuzhambu.

You might also like to try

Coriander powder - Kothamalli podi

Flax seeds powder for rice

Flax n poduthalai powder for rice

Curry leaf powder - Karuveppilai podi

Pepper [ milagu ] powder

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