Скачать или смотреть Tetla gassi| colocasia leaves knot curry| Aati special| Mangalorean Monsoon Recipe

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🍲 Padengi Tetla Gassi Recipe
Ingredients (serves 4–6)
1 cup sprouted green moong
20 colocasia leaves (rolled & knotted)
5 hog plums, roughly pounded
15 jackfruit seeds
1 cup field marrow
½ fresh coconut, grated (~½ cup)
5–6 dried Byadgi (or Kashmiri) red chillies
1 marble-sized tamarind ball
1 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp turmeric powder
4 garlic cloves
1 tsp urad dal
1 tsp rice grains
Salt, to taste

Tempering (optional but recommended): 2 tsp coconut oil, 1 tsp mustard seeds, 1 red chilli, 1/2 tsp asafoetida, few curry leaves

Instructions
Prepare ingredients

Boil 1 cup Field marrow
1cup sprouted moong until tender, add jackfruit seeds, hog plums, salt and cook well.
Roll each colocasia leaf into a knot (“tetla”), Add to the vessel and cook till soft retaining the knots.
Spice-coconut paste
In a blender combine grated coconut, dried chillies, tamarind, cumin, coriander, turmeric, blend into a smooth paste.

Now transfer the paste and bring it to a gentle boil, using more reserved water to adjust thickness.
Note: To avoid Itching
As the colocasia leaves itch at the throat, care should be taken to choose the leaves, add enough tamarind, if needed add jaggery.
The leaves should be aired to soften before knotting.
After Knotting tie up in a cloth and keep it for a day.

Temper (optional)

Heat coconut oil in a small pan, temper mustard seeds until they pop, add chilli, asafoetida and curry leaves.

Pour over the curry just before serving and stir gently.

Serve

Enjoy piping hot with steamed rice, neer dosa, or kottige (idlis steamed in jackfruit leaves)


Why It’s a Treasure 🌟
Tetla Gassi is not just a dish—it’s a living tradition. With its labor of communal cooking and rich seasonal produce, it connects people to ancestral customs. The unique handling of colocasia leaves and the interplay of moong, tamarind, and hog plums make this a rare and memorable culinary experience