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Saturday, January 6, 2018

Kesuvina Dantu Palya / Colocasia Stems Subji

15 - 20 medium sized Kesuvina Kaalu(Dantu) / Colocasia Stems
1 medium sized Onion
4 - 5 tsp grated Coconut
5 - 6 Green Chillies
3/4 - 1 tsp Tamarind powder / Unde Huli Hudi
Grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1 tsp Black Gram Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
2 - 3 tsp Oil


Remove the outer skin of colocasia stems and chop them into 1/2 - 3/4 inch sized pieces as shown in the picture below. Cut the green chillies into two pieces and onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies, onion and fry them about 3-4 mins in meidum/low flame.

Add chopped colocasia stems, turmeric powder, salt, tamarind powder, jaggary and fry them for about 1-2 mins in medium flame.

Cook the Palya in low/medium flame by covering a lid without adding any water. Once colocasia stem is cooked, add grated coconut and mix well.

Keep the Palya in low flame for about 2 mins. It goes well with Rice, Chapathis.