Kesuvina Soppina(Colocasia Leaves) Chutney

Ingredients:
15-18 medium sized Colocasia leaves / Kesuvina Eele or (4-5 cups of chopped leaves)
15 Red Chillies
1.5 cups grated Coconut
3 tsp Black Gram seeds
3 strands of Curry leaves (1.5 for Masala, 1.5 for Seasoning)
1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder (2/3 for Masala, Remaining for Seasoning)
Salt to taste
Medium Lemon sized Tamarind
Small lemon sized Jaggary
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5 tsp Coconut Oil (2 tsp for Masala, 3 tsp for Seasoning)

Recipe:
Wash colocasia leaves, remove the stem and keep them aside.

Chop them into medium sized pieces as shown in the picture below.

Put 2 tsp oil, red chillies, black gram seeds in a pan and heat. Once it turns into light golden in colour, add asafoetida powder, turmeric powder, curry leaves and fry them for few seconds. Add grated coconut and fry them in medium/low flame for about 2-3 mins.

Put chopped colocasia leaves, tamarind, jaggary, salt and little amount of water in a heavy bottomed vessel and cook them well.

Once its cooled room temperature, ground the fried masala and cooked colocasia leaves together into smooth paste by adding little amount of water.
Put 3 tsp oil, mustard seeds, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add asafoetida powder, curry leaves, ground chutney and mix them well.

Keep this in low flame for about 3-4 mins. (You can also add the garlic seasoning at the end.) It goes well with Dosas/Rottis/Rice.

Sorekayi(Bottle Gourd) Payasa

Ingredients:
1 large Bottle Gourd / Sorekayi or 7-8 cups chopped Bottle Gourd
1.5 - 2 tsp Rice flour / Ground Rice Batter
3 - 4 cups Jaggary / Bella
4 cups fresh Coconut Milk
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Peel the bottle gourd, remove the inner part, seeds and chop them into medium sized thin pieces as shown in the picture below.

Grind 4 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped bottle gourd in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked bottle gourd and bring them to boil.

Add thick coconut milk and bring them to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 10 cups of Payasa.