Alu Vadi/Patra n Birinda/Kokam/Purnali Juice

Alu Vadi/Patra n Birinda/Kokam/Purnali Juice

Taro /Colocasia Leaves -6 

To make sticky paste 

• Besan /Chickpea flour -3/4 th cup
•  Rice flour-1 tbsp
•  Tamarind pulp -  2 tblsp 
• Grated jaggery-2 tbsp
•  Turmeric powder- 1/4 th tsp
•   Red chili powder- 2 tsp
• Hing/Asafoetida- 2 pinch 
•  Coriander powder-1 tsp
• Cumin powder-1 tsp 
• Salt to taste
• Oil as required .

Garnishing

• Grated fresh coconut- 4 tsp 
• Roasted White sesame seeds- 2 tsp 
• Chopped coriander leaves- 2 tsp 

Method
 since 6 leaves,  so use 3 leaves for each roll.

Remove fibre from the leaves n wash thoroughly .

Pat the leaves dry .

In a bowl add besan, rice flour, grated jaggery, hing, turmeric powder, red chilly powder, coriander powder, cumin powder, tamarind pulp n salt . Mix well , then add little water to make a sticky paste ..dont make it as a dough nor too watery ... should be medium consistency . 

Place a huge leaf on the wooden board with back surface up and stalk end towards you. Smear the paste all over the leaf n place smaller leaf over it n apply the paste again . now fold n roll them , smear the fold with paste n shape them as cylinder tightly ... n steam for about 20 mts.

Allow the steamed rolls to cool completely ... n then make 1 n 1/2 inch thick slices n either deep fry or shallow fry it . remove on a tissue paper.

Arrange the fried vadis on a plate n sprinkle grated coconut, coriander leaves n white sesame seeds 

Birinda/Kokam/Purnali Juice

•  Dried Kokam Petals.. 10 /14 
•    Water ... 4 to 5 glasses
•  Sugar as per taste
• 
  

Method 
 
Wash the kokam petals to remove any dirt .

 In a vessel add water , add the kokam petals n boil for few mts . Allow it to cool .

Add sugar n stir well till sugar dissolves . 

.Refrigerate for 1/2 an hour n serve chilled .