November, 2025 - Vinaya's Culinary Delights

Thali Meal – 159.

Posted on November 30, 2025November 30, 2025 by vinayaprabhu2

Here is a Thali meal with a variety of preparations made of Tora leaves. On the platter are rice, Tora leaves stir-fry, Thambli, Sannapolo, Dumplings, stir-fry made of the dumplings and roasted dumplings.

Recipe links to all are posted below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/tora-leaves-sannapolo/

https://vinayasculinarydelights.com/tora-leaves-dumplings-upkari/

https://vinayasculinarydelights.com/tora-leaves-stir-fry/

https://vinayasculinarydelights.com/roasted-tora-dumplings/

https://vinayasculinarydelights.com/tora-leaves-taikilya-tambli/

https://vinayasculinarydelights.com/tora-leaves-dumplings/

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Tora leaves Sannapolo.

Posted on November 29, 2025November 29, 2025 by vinayaprabhu2

Sanna polo is a pancake like preparation albeit a spicy one. It can be made using onion or with a variety of greens. Cabbage too is a popular choice. Today I am posting one using a combination of tora leaves and onion.

Ingredients:

One bunch Tora leaves washed and chopped fine

2 onions chopped fine

125 gms Arhar dal

125 gms rice

1/2 of a coconut

6 roasted Guntur chillies

6 roasted Byadgi chillies

1 tbsp tamarind paste

Salt

Oil for roasting the Sannapolo.

Method:

Wash and soak the rice and arhar dal for two hours. Drain. Keep aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop in the arhar dal and rice and grind to a consistency of fine semolina. Tip this batter into a bowl. Add salt, the chopped tora leaves and onion and mix thoroughly. The batter should neither be too thick nor thin.

Heat a griddle/ tava. Pour a ladleful of batter and spread it to the thickness that you would prefer. I like mine slightly thick. Drizzle with oil. Roast on a low flame and flip and roast on the other side till done. Do not compromise on oil as it tastes best when roasted on both sides using atleast a teaspoon of coconut oil on each side. Remove and serve hot with dal rice.

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Tora leaves dumplings upkari.

Posted on November 26, 2025November 26, 2025 by vinayaprabhu2

I have posted the recipe for the Tora leaves dumplings earlier in here as well as how the leftovers can be sliced and roasted. Here is a fragrant and delicious upkari made with the same dumplings.

Ingredients:

Leftover Tora leaves dumplings

2 tbsps oil

1 tsp mustard seeds

A large pinch of fenugreek seeds

2 onions finely chopped

1 dry red chilly

Salt if required.

Method:

Crush the Tora leaves dumplings with your fingers. Heat oil in a pan. Add the mustard seeds and after they splutter add the fenugreek seeds. Toss till they change colour. Add the dry red chilly. Toss. Tip in the onions and roast till translucent. Add the crushed Tora leaves dumplings and mix thoroughly. Check for salt. Heat over a low flame till done. Serve with dal rice.

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Tora leaves stir-fry.

Posted on November 20, 2025November 20, 2025 by vinayaprabhu2

Tora leaves are a seasonal delicacy. Available during the monsoons in abundance, a stir-fry adding jackfruit seeds is invariably made in every Konkani household during this season.

Ingredients:

Two bunches tender Tora leaves

15 jackfruit seeds

9 cloves of garlic

1 tsp jaggery

3 dry red chillies broken into bits

Salt

1 tbsp coconut oil

3 tbsps grated coconut.

Method:

Clean the Tora leaves, wash and chop them roughly. Peel the jackfruit seeds, wash and pressure cook them with a little salt. Crush the garlic cloves. Heat the oil in a pan. Add the garlic and roast to a golden brown. Add the dry red chilly bits and toss. Add the tora leaves, cooked jackfruit seeds, salt and jaggery along with the water left behind after cooking the jackfruit seeds. Cover and cook till done. Garnish with grated coconut. Serve hot.

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Tree Taro leaves fritters.

Posted on November 19, 2025November 20, 2025 by vinayaprabhu2

Tree Taro leaves or Maralva paan as it is known in my mother tongue Konkani are leaves akin to Colocassia but sturdier and are found growing on trees. With a pink and purple underside and dark green exterior these are used to make fritters which can be either deep fried or shallow fried.

Ingredients:

21 Tree Taro leaves

250 grams rice

125 gms urad dal

6 roasted Byadgi chillies

6 roasted Guntur chillies

1 tbsp tamarind paste

A kidney bean size of asafoetida

Salt

Rice flour

Oil to fry the fritters.

Method:

Soak the rice for two hours. Dry roast the urad dal to a golden brown. Drain the rice and grind it along with the roasted chillies, asafoetida and tamarind to a smooth paste. Powder the roasted urad dal and mix it thoroughly along with the salt with the rice paste. The batter should be thick so that it stays in place when spread on the leaves.

Clean the tree taro leaves well and place them upside down. Apply the batter on the underside of the leaf which is facing up and place another leaf on top. Keep applying and placing about seven layers of leaves . Fold the ends of the leaves and bring them to the centre. Roll it into a tight log and place it aside. Similarly finish off with the remaining leaves. Cut the logs into one inch thick slices. Dust it with dry rice flour and deep fry to a rich brown on a medium flame till crisp.. Serve hot.

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Roasted Tora leaves dumplings.

Posted on November 17, 2025November 17, 2025 by vinayaprabhu2

I have already posted the recipe for the Tora leaves dumplings earlier in this website. Tora leaves are a seasonal delicacy hence I make a big batch of either dumplings or fritters and freeze them… Here is a post on how the leftover dumplings can be used by slicing and roasting them on a griddle.

Slice the Tora leaves dumplings into pieces of equal size. They should not be more than half an inch in thickness so that it’s not only easier to roast but slicing them thin also ensures that they turn crisp.

Place these slices on a hot griddle/ tava. Drizzle with oil. I normally prefer coconut oil to roast all the authentic Konkani preparations. You may use oil of your choice. Roast them to a deep golden brown, flipping them over till they turn crisp. Serve hot.

Posting the link to the dumplings here.

https://vinayasculinarydelights.com/tora-leaves-dumplings/

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Tora leaves/ Taikilya Tambli.

Posted on November 13, 2025November 13, 2025 by vinayaprabhu2

Tora leaves known as Taikilo in Konkani, Takla in Marathi and Togate soppu in Kannada are a seasonal delicacy. Found abundantly during the monsoons, the tender leaves are used in a variety of preparations. As the season ends, the leaves lose their tenderness and become slightly bitter.

Here is a Tambli prepared from the tender leaves.

Ingredients:

1/4 cup very tender tora leaves

1/2 cup buttermilk

1/4 cup grated coconut

2 tsps cumin seeds

1/4 tsp pepper corns

1 green chilly chopped

1 tsp oil

For seasoning:

2 tsp oil

1 tsp cumin seeds

Method:

Wash and clean the tora leaves. Heat one teaspoon oil in a pan and roast the leaves, chilly, pepper and cumin together. Tip it into a blender along with the coconut and salt and grind to a smooth paste.
Transfer it to a serving bowl, add buttermilk and 1/4 cup water. Heat two teaspoons oil in a pan. Drop in the cumin seeds and when they crackle tip them into the tambli.
Serve it chilled over rice.

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Ivygourd and potato stir-fry -2.

Posted on November 12, 2025November 12, 2025 by vinayaprabhu2

Here is another simple yet delicious and easy to make preparation of Ivygourd also known as Tindora or Tendli . It can be served along with Chapati or also with Dal rice.

Ingredients:

250 gms Ivygourd, ends snipped and chopped lengthwise

2 medium sized potatoes peeled and chopped lengthwise

1 tbsp oil

1 tsp cumin seeds

A pinch of asafoetida

3 green chillies minced

Juice of half a lemon

Salt

Finely chopped coriander leaves for garnishing.

Method:

Heat the oil in a pan. Add the cumin seeds and after they splutter add the asafoetida and minced green chillies. Saute till the chillies change colour on a very slow flame. Add the ivygourd and potatoes. Mix well. Add 250 ml/ one cup of water and bring to a boil. Add salt, cover and cook till done. Add the lemon juice, mix thoroughly and switch off the stove. Add finely chopped coriander leaves, mix and serve hot.

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Tora leaves dumplings.

Posted on November 3, 2025November 3, 2025 by vinayaprabhu2

Tora leaves are a seasonal delicacy and a variety of preparations from stir-fries, dumplings and fritters are made each of which are unique and delicious.. here is a dumpling which is also called a muddo in my mother tongue Konkani.

The recipe is similar to the cabbage sanna khotto which I have posted in my website. Just replace the cabbage with lots of finely chopped tora leaves.

Posting the recipe link to the same.

https://vinayasculinarydelights.com/cabbage-sannakhotto-steamed-dumplings-recipe/

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