Thagate soppu (called as Takla in Marathi, Chakavad in hindi, Cassia tora or Senna Tora in English, Tagate soppu or Chakthe soppu in Kannada, tajank in Tulu) grows easily in rainy season. You can notice this herb alongside roads in the outskirts of Bengaluru or many places in coastal and the Malenadu region in Karnataka. My mother used to cook chutney, patrode, tambuli and palya using these leaves. You have already seen how to cook Chutney. Here is the recipe of its Patrode.
Ingredients
1. Rice - 1 cup
2. Bengal gram dal - 1 spoon
3. Toor dal - 1 spoon
4. Moong dal - 1 spoon
5. Roasted fenugreed seeds - 1/2 spoon
6. Red chillies - 6 to 7
7. Coriander seeds - 1 spoon
8. Grated coconut - 5 to 6 spoons
9. Jaggery - 1 medium lemon sized (optional)
10. Tamarind - 1 small lemon sized
11. Asafotida - 1 pinch
12. Salt to taste
13. Tagate soppu - 1 bunch
8. Grated coconut - 5 to 6 spoons
9. Jaggery - 1 medium lemon sized (optional)
10. Tamarind - 1 small lemon sized
11. Asafotida - 1 pinch
12. Salt to taste
13. Tagate soppu - 1 bunch
For tempering
Oil - 4 spoons
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Red chilly - 1
Method
Wash rice and soak in water along with ingredients 2 to 6 for about 5 to 6 hours. Grind along with coconut, jaggery, coriander seeds and tamarind to make it to thick batter (slightly thicker than Dosa batter). Add salt, asafotida and mix well.
Wash and remove the thick stem of tagate soppu and chop into fine pieces. Add chopped leaves into the batter and mix well. Transfer the contents onto Tatte Idli cooking plates (or any other steam cooking vessels) and steam cook for about 20 to 25 minutes. You can adjust the cooking time based on how thick the batter is on the plate. Switch of the stove and allow it to cool down.
Method
Wash rice and soak in water along with ingredients 2 to 6 for about 5 to 6 hours. Grind along with coconut, jaggery, coriander seeds and tamarind to make it to thick batter (slightly thicker than Dosa batter). Add salt, asafotida and mix well.
Wash and remove the thick stem of tagate soppu and chop into fine pieces. Add chopped leaves into the batter and mix well. Transfer the contents onto Tatte Idli cooking plates (or any other steam cooking vessels) and steam cook for about 20 to 25 minutes. You can adjust the cooking time based on how thick the batter is on the plate. Switch of the stove and allow it to cool down.
Now chop the cooked tagate soppina patrode into small pieces.
Heat a thick bottomed kadai. Add oil. When oil gets heated up, add bengal gram dal, mustard seeds, red chilly and turmeric powder. When mustard seeds start spattering, add cooked tagate soppina patrode. Cook by keep on stirring in medium flame for about 4 to 5 minutes.
Tasty and healthy tagate soppina patrode is ready to serve as evening snacks. Goes well with lunch too.'
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