Colocasia Stem Lentils Curry | Traditional Recipe
This curry is authentic recipe of Udupi-Mangalore region. During Monsoon season, when colocasia leaves abundant, this colocasia stem curry is prepared.
Servings: 4 people
Ingredients
- Colocasia stems- 20-30 nos. (chopped pieces 3 cups)
- Hogplum-2 to 3 nos.
- Powdered jaggery- 2 tsp
- Salt- 2.5 tsp
- Pigeon pea lentils (toor dal) - 1/2 cup
- Sambar powder- 3 tsp
To temper
- Coconut oil- 2 tsp
- Mustard seeds- 1 tsp
- Split blackgram lentils- 1 tsp
- Broken red chillies- 2 nos.
- Curry leaves- Few
- Asafoetida- 1/4 tsp
Instructions
Preparation
- Pressure cook the pigeon pea lentils till soft and mushy.
Method
- The colocasia leaves with stem look like this. This is the picture taken at my mother's place in India.
- Wash the stems under running water and peel the skin off. Trim the edge of hogpplum and chop it too. You can retain the seed.
- Take the chopped stem and hogplum in a cooking pan, add 2 cups of water, powdered jaggery, turmeric powder and salt. Let it cook in medium flame.
- Since the stems are tender, they get cooked fast. When it is cooked, add curry powder and continue cooking for few minutes.
- Next add cooked lentils and bring to boil. Adjust salt and consistency.
- Next heat a tempering pan, adding all the ingredients under "To temper" list, when the mustard seeds splutter pour it over curry. Deliciously tasting colocasia leaves curry is ready to serve with steamed rice.
Notes
- Choose the colocasia which is not itching. Some tend to itch the throat and tongue.
- I have used hogplum for sourness which gets very well with colocasia stem. If you don't have them, use tamarind.
- The stem takes very less time to cook, do not let it turn mushy.