Dill Chitranna:

Dill or Anethum graveolens or Sabsige as it is known in Karnataka is strongly aromatic, with many health benefits to its credit. It can be eaten both raw and cooked.

Amaranth (Kempu Harive Soppu) Sasive:

There is Amaranth or Kempu Harive, available in red and green forms in the market, whose nutritional value seems endless – calcium, potassium, iron, manganese, and more.

Colocasia leaves (Kesu) pathrade:

Colocasia or taro leaves are great for boosting immunity and are rich in vitamins A and C, dietary fiber, which aids in preventing colon cancer, and large quantities of protein.

Brahmi (vandalaga soppu) tambli:

Brahmi, well known, but scarcely available in the market, is easy to grow at home. Its leaves eaten raw first thing in the morning are supposed to be a great stimulant.

Palak Akki Rotti (Spinach pancake):

Spinach or palak is widely used in most parts of India, hence requires little introduction.

Dill Chitranna:

Ingredients

2 cups – Raw rice
1 ½ cups – Dill
1 ½ tsp – Mustard seeds
1 ½ tsp – Urad dal (split black gram)
1 tsp – Channa dal (split Bengal gram)
4-5 – Green chilies (cut into halves length-wise)
A pinch – Asafoetida
1 ½ tsp – Turmeric
1 cup – Grated coconut
2-4 tsp – Cooking oil
Juice of 1 lemon
2 tsp – Salt

Method

* Cook two cups of raw rice in two glasses of water. Make sure you don’t overcook the rice. Set it aside and let it cool a bit.

* Chop dill leaves finely.

* In a pan, add oil and prepare seasoning with mustard, urad, channa dal, asafoetida, turmeric, and chili.

* Once the mustard seeds crackle, add the dill and blend it with the seasoning while on flame for a minute.

* Add coconut, salt, and some lemon juice.

* Remove from the flame and mix it with rice.

* Add more salt and lemon juice as per taste.

Amaranth (Kempu Harive Soppu) Sasive:

Ingredients

2 cups – Amaranth
1 cup – Grated coconut
2 tsp – Mustard seeds
2 cups – Yogurt
3-4 – Green chilies
Salt – To taste

For Seasoning

1 tsp – Mustard seed
1 tsp – Urad dal
1-2 – Red chilies (dried)
A pinch – Asafoetida
1 tsp – Cooking oil

Method

* Finely chop amaranth leaves and cook for 5-7 minutes.

* Blend grated coconut, chilies, and mustard seeds in a mixer to form a fine paste.

* Mix the paste and cooked amaranth in Yogurt and add salt.

* Season with mustard, urad, red chilies, and asafoetida.

Sasive is ready! It can be eaten with hot rice. By the way, in Kannada Sasive also means mustard seeds.

Colocasia leaves (Kesu) pathrade:

Ingredients

20 – Colocasia leaves
2 cups – Raw rice
3 tbsp – Urad dal
3 tbsp – Toor dal
2 tsp – Coriander seeds
1 tsp – Cumin seeds
1 tsp – Fenugreek seeds
1 cup – Coconut
½ cup – Jaggery
Tamarind is the size of a lemon
5-6 Red Chillies (Byadgi)
1 tsp – Turmeric
2 tbsp – beaten rice (poha) if you want soft and not crispy pathrades
Salt – to taste

Method

*Soak rice, urad, toor, coriander, cumin, and fenugreek seeds and tamarind in water for 1 ½–2 hours. Add poha if you want the patrades to be soft. Grind this mixture with coconut, jaggery, and red chilies to form a semi-fine paste. Add turmeric and salt. Your batter is ready.

*Clean and spread the batter on the underside of the leaf. Place the rest of the leaves one above the other.

*After spreading batter on each leaf. Roll the leaves to form a cylindrical shape. Spread batter on the outside and steam it for 20 minutes.

*Remove and cool and cut the steamed block into thin slices.

*Place it on a Tawa and cook with oil for 5 minutes. Kesu patrade is ready.

*If you do not want to follow such a lengthy procedure, replace colocasia with palak, green Amaranth, or Malabar Spinach. Prior steaming can also be avoided for these leaves.

*Chop them finely, mix in batter (use batter just enough to soak the leaves), and spread on a hot Tawa to form a semi-thin layer.

*Add required amount of oil. Cook for five-seven minutes on both sides. Pathrade is ready.

*Pathrade can be eaten with butter or honey.

Brahmi (vandalaga soppu) tambli:

Ingredients:

1 ½ cup – Brahmi leaves (you can replace with Hongonne soppu (Sessile Joyweed), palak (Spinach), or Malabar spinach)
1 cup – Grated coconut
3-4 – Black pepper
1 – 1 ½ tsp – Cumin seeds
2 cups – Yogurt
Salt – To taste
Green chilies – To taste

Method

* Cook Brahmi leaves for five minutes in a pan with very little water (3-4 spoons) on low flame for five minutes.

* Cool and blend it finely with coconut, black pepper, jeera, and chopped green chilies in a mixer.

* Add it to yogurt and add salt.

Tambli is ready. It can be eaten with hot rice.

Palak Akki Rotti (Spinach pancake):

Ingredients

4 cups – Spinach
3 cups – Rice flour
1 cup – Yogurt
1 cup – Grated coconut
1 tsp – Cumin seeds
3 – green chilies
Salt – To taste
Water – enough to mix the flour for a soft semi-solid consistency

Method

* Chop spinach leaves and mix with flour, cumin seeds, and yogurt.

* Add salt. Add the required amount of water gradually in a cup to form a semi-solid paste.

* Pat the paste on a heat-resistant oven liner — like a Teflon oven liner — or a banana leaf into a roundel.

* Make a small hole with your finger in the middle of it and turn it on a hot Tawa. Remove the sheet/leaf.

* The rotti or pancake will stick to the Tawa and cook. Cook both sides.

Palak akki rotti is ready to be served with coconut chutney, chutney powder, sambar, or lemon pickle.

visit ebounti groceries to procure all ingredients and fresh green leaves

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