Ingredients: சேம்பு இலை / colocasia leaves-3 to 4 துவரம்பருப்பு / Pigeon dal - 1 cup கடலைப்பருப்பு / Bengalgram- 2 tsp பெருங்காயம்/ Asafoetida- 1/2 tsp உப்பு / Salt - To taste சிவப்பு மிளகாய் / Red chilli -5 to 6 கருவேப்பிலை / curry leaves- 3 tsp கடுகு / Mustard- 1/2 tsp உளுத்தம்பருப்பு / Black gram dal - 1/2 tsp சீரகம் / cuminseeds - 1/2 tsp எண்ணை / Oil - 4 to 5 tablespoonfuls Method: Wash Bengal gram & pigeon dal ( Toor dal )and soak for 2 hrs. Wash colocasia leaves and keep aside. Grind soaked dals, salt, asafetida, curry leaves & red chili in a mixer coarsely. Keep the dal in the leaves little and roll in each stage, again keeping some more like that. Then steam the rolls in cooker for 15 minutes and cool that. Cut in nice slices slowly so that the rolls does not break. Heat oil in pan, add mustard,ulad dal, jeera and curry leaves. Then slowly add the rolls in the pan one by one and fry on both the sides. Our colocasia curry/ rolls r ready to serve with tea. Method 2: Different Method in Maharashtrian style. Make paste of Besan( Chana dal powder) , haldi, red chili powder, Garam masala, salt& little Aam chur powder. Spread this in the colocasia leaves and roll. Fry the rolled pieces in oil and serve hot. This can be served as a snack item also. Enjoy Ranjis Flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Thursday, May 24, 2018
Ranjis Flavours: சேம்பு இலை கறி/ Sembu ilai curry/ sembu ilai rolls/ colocasia rolls
Ingredients: சேம்பு இலை / colocasia leaves-3 to 4 துவரம்பருப்பு / Pigeon dal - 1 cup கடலைப்பருப்பு / Bengalgram- 2 tsp பெருங்காயம்/ Asafoetida- 1/2 tsp உப்பு / Salt - To taste சிவப்பு மிளகாய் / Red chilli -5 to 6 கருவேப்பிலை / curry leaves- 3 tsp கடுகு / Mustard- 1/2 tsp உளுத்தம்பருப்பு / Black gram dal - 1/2 tsp சீரகம் / cuminseeds - 1/2 tsp எண்ணை / Oil - 4 to 5 tablespoonfuls Method: Wash Bengal gram & pigeon dal ( Toor dal )and soak for 2 hrs. Wash colocasia leaves and keep aside. Grind soaked dals, salt, asafetida, curry leaves & red chili in a mixer coarsely. Keep the dal in the leaves little and roll in each stage, again keeping some more like that. Then steam the rolls in cooker for 15 minutes and cool that. Cut in nice slices slowly so that the rolls does not break. Heat oil in pan, add mustard,ulad dal, jeera and curry leaves. Then slowly add the rolls in the pan one by one and fry on both the sides. Our colocasia curry/ rolls r ready to serve with tea. Method 2: Different Method in Maharashtrian style. Make paste of Besan( Chana dal powder) , haldi, red chili powder, Garam masala, salt& little Aam chur powder. Spread this in the colocasia leaves and roll. Fry the rolled pieces in oil and serve hot. This can be served as a snack item also. Enjoy Ranjis Flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
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