Colocasia Stem Kayirasa | Kesuvina Kandada Gojju
Ingredients
- Colocasia stem - 10 to 15 Chopped pieces 1.5 cups
- Tamarind- Small lemon sized
- Powdered jaggery- 1/8 cup
- Salt- 3/4 tsp
- Rasam powder- 1 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- 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. Chop them in to medium sized pieces.
Method
- Soak tamarind in 1/2 cup of water for about 15 minutes. Heat a pan adding all the seasoning ingredients in the order mentioned. As the mustard seeds sizzle, include chopped stem.
- Saute the stem for about a minute, then add tamarind extracted juice. Discard the residue of tamarind. Add salt, jaggery and rasam powder. Let it boil for few minutes. Switch it off.
- Mouth sizzling tasty colocasia stem kayirasa is ready to serve with steamed rice.
Notes
- Choose the colocasia which has no itching characteristic. Some tend to itch the throat and tongue.
- The stem takes very less time to cook, so do not saute for longer.
- If overcooked, the stem doesn't taste good, so let it be crunchy.
- Balance sweet and sourness for the perfect tasting kayirasa.