Colacasia leaves are famous in Konkani's cuisine. In konkani we say as 'TERE PAN'. The first dish which struck my mind is the Pathrode . I am the most craziest fan of pathrode. I could have them any time- day, night or everyday I could say😝😝 U can check out for Pathrode recipe HERE.
Now todays recipe is the dish made of its stem which is fully loaded with vitamins, iron, fiber and minerals. Well there are many dishes made using leaves and stem but here I have come up with the simple UPKARI which is dry type and this can be served along with the simple meal or with Kanji (peej)
Point to be noted : These stems should be cooked properly if not they may cause irritation which will lead the mouth and throat to itch.
NOTE: Colacasia plants with purple stems are considered less toxic compared to green stemmed ones.
INGREDIENTS
10 TO 11 Colacassia stems
2 tsp Coconut oil
1 tsp Mustard seeds
2 tsp Red Chilly powder
2 tsp Tamarind extract
2 tsp Sambhar powder
3 tbsp Water or less.
Salt to taste
METHOD
Wash the stems thoroughly and peel the outside part to remove any tough fibers. Then cut the stems into 1 inch long pieces. Heat oil in a pan. Add mustard seeds and red chilly powder followed by the cutted stem. Add salt, tamarind extract, little water and cook till the pieces become tender. Once its cooked and the water get dryed, add sambar powder. Give it a quick stir and remove from the flame.
ENJOY!!
Point to be noted : These stems should be cooked properly if not they may cause irritation which will lead the mouth and throat to itch.
NOTE: Colacasia plants with purple stems are considered less toxic compared to green stemmed ones.
10 TO 11 Colacassia stems
2 tsp Coconut oil
1 tsp Mustard seeds
2 tsp Red Chilly powder
2 tsp Tamarind extract
2 tsp Sambhar powder
3 tbsp Water or less.
Salt to taste
Wash the stems thoroughly and peel the outside part to remove any tough fibers. Then cut the stems into 1 inch long pieces. Heat oil in a pan. Add mustard seeds and red chilly powder followed by the cutted stem. Add salt, tamarind extract, little water and cook till the pieces become tender. Once its cooked and the water get dryed, add sambar powder. Give it a quick stir and remove from the flame.
ENJOY!!
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