Geeths Dawath Food Blog
Taikile leaves or taikilo is often seen only during monsoon season.In English it means Cassia tora and thojanku as in the local language Tulu.We prepare varieties of dishes with these leaves.My aayi (granny) says that, it is the poor mans food and has lot of medicinal benefits.I still remember we used to go in search of these leaves with aayi when we were kids and it was really fun those days….This batch of leaves is from our factory site where our humble caretaker Krishna gets us everything from time to time.Other dishes prepared with these leaves are(in konkani terms) Sannapolo(spicy dosa),muddo(steamed dumplings), tambali(chutney),taikilo and bikkand galnu upkari (stir fry with jackfruit seeds)etc.This is one of the monsoon special dish and the recipe credit goes to my Amma.Dangar goes best with the main course.Same recipe may be prepared with cabbage and onion,drumstick leaves,colocasia leaves etc.
Ingredients:
Taikile leaves-2 cups,chopped finely
Urad dal powder-1/2 cup*(or toor dal)
Rice-1 cup
Long red chillies-10-12
Tamarind-a pinch
Coconut-grated,2 tsp
Asafoetida(hing)-1/4 tsp
Salt- to taste
Method:
- Soak rice for an hour or 2 and grind it with chillies,tamarind and grated coconut to a coarse mixture.(not too coarse nor thin,add only few tsps of water if needed)
- Transfer it to a mixing bowl,add urad dal powder,hing,salt to taste and bind it well.
- Make round balls and slightly flatten it.
- Heat oil,drop the balls and fry it on both sides until crisp and brown in colour.
- Serve it hot.
My notes:
For urad dal powder,take 1/2 cup of urad dal,dry roast it until you get a nice aroma and powder it.
If you are using toor dal instead of urad dal flour ,soak it for 1 or 2 hours and grind it with rice.
If you are using toor dal instead of urad dal flour ,soak it for 1 or 2 hours and grind it with rice.
Great for this season ! Yum