The monsoon months herald a variety of vegetables that have to be seen to be believed! Tender Colocassia leaves, wild ones, hog plums, bamboo shoots, tree Colocassia, taro leaves to name just a few. The delicacies that are made from these various greens and vegetables are amazing! Posting a seasoned Colocassia roll today. I have already posted two different varieties earlier which you can find under the catagory ‘Coconut based preparations’ of this website.
18 large and small Colocassia leaves
200 gms rice
200 gms Arhar Dal/ split pigeon peas
30 roasted Bedgi chillies
2 tbsps tamarind paste
1/2 of a large coconut
A piece of Hing/Asafoetida slightly larger than a kidney bean
2 onions chopped fine
5 tbsps oil
1 tbsp mustard seeds
1 tbsp Urad dal/split black gram
1/2 tsp methi/Fenugreek seeds
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Chop the onions fine and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Heat oil in the pressure cooker. Add the mustard, and after it splutters add the Urad dal followed by methi seeds. Once the Urad dal has turned golden brown pour in two glasses of water into the seasoning. Gently lower the Colocassia logs into the cooker. Cover and cook to six whistles. Serve warm with Dal and rice.
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