Categories: Genaral
Ingredients
- Prep Time: 30 mins (Excluding Soaking Time)
- Cooking Time: 20-30 mins
- Serves: 3-4
- Ingredients:
- 12-14 Colacasia/Taro/Collard Greens Leaves
- 1 cup Rice
- 1/2 cup Fresh/Frozen Coconut
- 1/2 cup Urad Dal
- 1/4 cup Split Moong Dal
- 11/2 tbsp Coriander Seeds
- 1/2 tbsp Jeera/Cumin Seeds
- 1 small Lime sized Tamarind Pulp
- 1 tbsp Jaggery
- 12-15 Red Chillies (Adjust according to taste)
- Salt to taste
Directions
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Soak rice, urad dal and moong dal in water for atleast 4 hours and rinse.
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First grind coconut, coriander seeds, jeera, jaggary, tamarind pulp, red chillies to smooth paste and keep aside.
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Next grind rice, urad dal and moong dal with water to coarse paste. The consistency and texture of the batter should be as that of idli batter.
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Mix in both the paste and keep it aside.
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Wash colacasia or collard green and pat them dry with kitchen towel.
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Remove the thick veins of the green with small sharp knife or peeler. Lightly crush these veins with pestle so that rolling becomes easy. If the leaves are quite tender then no need to remove the veins.
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Now pick the largest leaf and place it upside down, meaning the side where you have removed the veins is facing you. Apply thin coat of ground masala all over the leaf and place another leaf on top of it. Repeat the same procedure by placing 7-8 layers of leaves.
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First fold both the edges along the length and then start rolling, tucking the sides in between till you reach the end of leaf. When rolled, it will look like swiss-rolls.
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Place these rolls in a steamer and cook for 20-30 minutes on a medium flame. Once cooked, leave it in steamer for at least 15 minutes before serving them.
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Once it is slightly cooled down, take a sharp knife and slice them into ½ inch slices.
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Serve them with a tsp of coconut oil poured on top and a piece of Jaggery.
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Tips:
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Undercooked colacasia leaves can cause itchiness and irritation. So make sure that you cook them well.the itchiness is caused by the needle like calcium oxalate crystals present in the leaves. These crystals tend to be extremely irritating to the throat and mouth lining, causing burning and stinging sensation. (Source: www.ntbg.org)
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Adding urad dal and moong dal reduces the heat produced by chillies and colacasia leaves.
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Tamarind is added to reduce the itchiness of colacasia leaves. So increase the amount of tamarind if the leaves are quite mature.