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Posts Tagged ‘Colocasia leaves preparation’

Therya Panna Sambaru(colocasia Leaves Sambar).

This is an innovation in sambar brought about by Kankanies.The leaves enhance the taste of sambar.The preparation is similar to the common  sambar, except for the vegetable.

Ingredients:

colocasia leaves-5(de-veined,cleaned and chopped),

tur dal-1 cup,

corriander seeds-2 tsps,

chana dal-1tsp,

methi seeds-1 tsp,

red chillies-6,

hing 1/4 tsp,

fresh coconut scrapings-1tbsp,

turmeric powder-1/4 tsp,

tamarind-1 lemon size,

oil-2tsps,

mustard seeds-1 tsp,

salt to taste,

curry leaves.

Method:

Pressure cook tur dal.

Pressure cook leaves in two cups of water.

Extract tamarind pulp using a cup of water.

Heat 1 tsp oil in a pan. Fry chana dal, corriander seeds, methi seeds and the red chillies to golden brown.

Grind the fried items along with the coconut to a fine paste.

Mix the paste with the tamarind pulp, add turmeric powder, hing and salt and boil for 5  mts. Stir the mix in between.

Add cooked dal and the leaves and cook for another 2 mts. Add required water to bring the curry to have a gravy consistency.

Crackle mustard seeds in the remaining oil and add the curry leaves.

Add it to the curry and mix well.

Sambar is ready.

Note:

Sambar can be prepared with spring onions also as per choice.

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URID ( BLACK GRAM DAL )PATHARVODO 
Ingredients:
Tender colocasia leaves-10,
urid dal-1/2cup,
raw rice-1cup,
boiled rice-1cup,
red chillies-8,
hing-1/4tsp,
turmeric-1/2tsp,tamarind- small lemon size,
salt as required and
 oil-for deep frying.
No coconut is required for this  patharvodo.
Method:
 Remove the veins of the Colocasia  leaves and clean
them with water.
Soak the dal and rice together for 5 hrs.
Grind all the items to make the batter.
Make the patharvodo rolls(lolo) the normal way ( as explained under PATHARVODO), with only 5 leaves for a roll.
Cut the raw rolls in thick slices and deep-fry them in a kadai.
This is normally eaten when it is warm as a snack with tea/coffee .

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PHANNA PATHARVODO-Variation 3

The salient feature of patharvodo is that after cooking, it can be stored safely in freezer for many days. Therefore because of the laborious process of preparation,  many families prepare more rolls than what is required for one time consumption. The excess rolls are stored in the freezer for future normal or emergency usage. After defreezing ,it can either be sliced and roasted and eaten  as explained under variation 2 or make another variation as explained below.

The method of preparing fresh pattharvodo is same as given under Pattharvodo.

Ingredients :

Same as given under Patharvodo,

PLUS

2tsp of oil,

1tsp of mustard ,

1tsp uradal(blackgramdal) and

a few curry leaves

Method:

Take one roll of freshly cooked Patharvodo or defrosted, if it is stored in freezer.

Further , shred the roll by hands to very small uneven pieces of 1/2 to 3/4 ”  and do the phanna as is done in case of upkeri. Keep it under slow fire for about 5 mts. Roll the pieces in the kadai 2 to 3 times .

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Phanna Pattarvodo(Variation 2)
Ingredients:
Raw Patharvodo roll ( lolo)-1,( prepared as indicated under Patharvodo)
oil-2tsp,
uradal-1tsp and
mustard-1tbsp.
Method:
Place the raw  patharvodo(see patharvodo)  roll in a cooker container , crackle the mustard  and uradal in oil,and pour the
 crackled  oil on the top of  the roll and steam the roll as per the details given under
the normal Patharvodo , till cooked(Appx-1hr 30 mts).
Eat as indicated under Patharvodo.

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Phanna Patharvodo(Variation 1)
Prepare the RAW(uncooked) pathervodo roll in the same way as described under PATHARVODO,  using tendermost colocasia leaves.
 Make small rolls(lolos) using 3 to 4 leaves for each roll(lolo).
Ingredients:
 Raw pattarvodo rolls.
(See PATHARVODO  for the ingredients and process)
oil-3tbsp,
mustard seeds-2tsps  and
 uradal(blackgramdal)-2tsps.
Method:
 Cut the raw roll into slices. Keep kadai on the burner and put oil.
Crackle the mustard seeds and  uradal and put the slices. Pour
 1 cup of water and cook  on a low fire for 30mts.When half cooked,
roll over the slices to the other side and cook till the slices are fully cooked.
Now,  it is ready for eating.

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Patharvodo

This is a  favourite snack of  konkanis and  is relished as a breakfast or as a whole snack dish in the night for dinner. It is also used as a side dish while taking lunch or dinner with rice and other curries. Because of its soft texture, children relish it immensely. It is also very rich in nutrients like vitamins, calcium and also a bit of iron. But its preparation is a bit laborious. Because of its extensive acceptability as a favourite food item amongst konkanies, it is also prepared during some functions and also family get-togethers. This food item can be consumed as steamed by lightlydipping( just touching the oil ) in coconut oil or any refined oil of your taste or cut the rolls in slices , roast on a dosa tawa with a little oil and then eat. Roasted slices are so tasty that it is consumed with meals , tea in the evening or even as time pass while reading a book, working on a computer,etc. It is also used in roasted or deep fried form by the general population in Maharashtra and Gujarat. There are minor variaions in ingredients and methods locationwise. The preparation given below is followed by konkanis.

Removing veins from the leaf.

Colocasia leaves after removing veins.

Leaf with rice and coconut paste applied.

Arranging leaves layer by layer for applying the ground mixture.

Rolls ready for steaming

Patharvodo cooked , ready to eat.

Ingredients:

Colocasia leaves-10,(tender)
boiled rice-2cups,
raw rice-2cups,
coconut-1(medium),
chillies- 8,
turmeric-1tsp,
hing-1tsp,
tamarind-1big lemon size and
salt as required.
Method:
Clean and remove veins of the leaves.
Soak little tamarind in  1/2 bucketful of water
and put the leaves in that water so as to keep the leaves fully immersed and keep it  for 3 to 4 hrs for removing the ingredient in the leaves which cause itching/irritation in the throat while eating  patharvodo.
Soak rice for 6hrs.Grind with all the other items to a light course paste.
Salt should be slightly on the higher side to balance with the leaves.
Lay one reasonably large leaf on a large plastic sheet, spread the batter uniformly on it
with hands. Place another leaf on the top of it and
spread the batter again. Do it till the last leaf is done.Then slightly fold the long side edges inside and then roll all the leaves together slowly so that a round shaped cylindrical roll is formed and  then tie it with a thread. Only the outside surface of the roll should be exposed.
The pattarvodo can then be steamed in a pedavan( closed round steaming  pot),
keeping sufficient water to cook,  for 1hr and 30 mts.  This can also be cooked
in pressure cooker . In pressure cooker , the rolls  will have to be first placed in a shallow flat stainless steel or hindalium container and then placed properly in the cooker with some support below the flat vessel so that the vessel with rolls is placed just above the water level. Close the cooker with its lid , with safety weight.  After the first whistle, turn the flame to simmer mode. Cook the rolls for 45 minutes.Please ensure that enough water is put in cooker to take care of the 45mts cooking.

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