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Wednesday, November 12, 2008

Kesavina Kaalu(Dantu) Boluhuli(Gojju) / Colocasia Stems Rasam

12 - 15 Kesavina Kaalu(Dantu) / Colocasia Stems
Pinch of Turmeric powder
Large grape sized Tamarind
Large lemon sized Jaggary
1/2 tsp Chilly powder
1/2 tsp Rasam powder
Salt to taste
5 - 6 Curry Leaves
4 - 5 flakes of Garlic
1 tsp Mustard seeds
2 tsp Oil


Put tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.
Remove the outer skin of colocasia stems and chop them into 1/2 inch sized pieces as shown in the picture below.

Put chopped colocasia stems, jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, required amount of water in a vessel and cook them well. Add rasam powder and bring it to boil. Keep the Gojju in low flame for about 5 mins.

Remove the outer cover of garlic flakes, mash and put them in a pan. Add 1-2 tsp oil and fry them for few minutes until they turn golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Gojju. Mix well before serving. It goes well with Rice.


SMN said...

hey this is my all time fav ase avutta iddu timbale

Krishnaveni said...

Even for me its one of the fav dish :-)
Bangalore illi ningoge mangalore store galalli sikkuga heli..