Thagate soppu (called as Takla in Marathi, Chakavad in hindi, Cassia tora or Senna Tora in English, Tagate soppu or Chakthe soppu in Kannada) 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 and palya using these leaves. Here is the recipe of its chutney.
Ingredients
Thagate Soppu - one bunch
Urad dal - 2 spoons
Red chillies - 8 to 10
Oil - 1 spoon
Grated coconut - 5 to 6 spoons
Tamarind - 1 small lemon sized
Salt to taste
Method
Separate out the thagate leaves and discard the stem. Wash the leaves properly. Heat a thick bottomed kadai. Add urad dal, red cillies, oil and roast the same. Transfer the roasted contents on to the mixer grinder jar.
Add washed leaves on to the kadai and roast the same. Once water is evaporated add little oil and roat it till its cooked (as shown in the photo). Transfer the same onto the mixer grinder jar.
Grind roasted masala, roasted leaves along with tamarind juice and coconut. Add salt to taste and mix well.
We can serve this chutney along with rice / chapati / roti etc.
Senna tora chutney, senna tora recipes, chakte soppu chutney, chatni, chutni, chutney, tagate soppu recipes, chakavad recipes, cassia tora recipes
Comments
Post a Comment