Monsoon yumz ..Sprouted Moong N Kirla /Brined Bamboo Shoot Ghassi (coconut Based Gravy ) n Marlava Phana Podi ( Seasonal Colocasia leaves fries )
Sprouted Moong N Kirla /Brined Bamboo Shoot Ghassi (coconut Based Gravy )
Wash n Soak Green moong overnight , discard the water and tie it in a cloth tighty .. n allow it to sprout !
If using brinned bamboo shoots , then soak it in water the previous night , remove atleast 3 to 4 waters .. wash n keep aside ..
Pressure cook Bamboo shoots -1 whistle ..dont discard the water
Cook Sprouted moong with little water n salt..
Grind grated coconut, chilllies and tamarind to a very fine paste .. add this ground paste to the cooked moong along with cooked bamboo shoots .. bring a quick boil n season with mustard and curry leaves .
Marlava Phana Podi ( Seasonal Colocasia leaves fries )
Soak raw rice for 2 hours ..
Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it ..
Grind the chillies n tamarind to a fine paste n then add the soaked rice n grind it to medium coarse paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour .. mix well .
Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder... .. slice it n deep fry till crisp
Note : This Colocasia leaves are seasonal n only available during monsoon ... normally grown as a creeper on a tree . Add tamarind a little more to avoid the itching ...