Koduvi Bhajji or Koduve Bhajji is a coconut based Kochi GSB Konkani recipe made with green koduvi leaves goes well with rice, kanji (rice gruel) or roti. Koduvi also known as Koduve or Koduwe is a very small and nutritious green leafy vegetable slightly bitter in taste. Koduvi Bhajji recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Koduvi Bhajji.
Ingredients:-
Green Koduvi leaves. -2 cup tightly packed
Grated Coconut. -1 cup
Dry Red chillies. - 6
Turmeric powder. -1/4tsp
Tamarind. - a gooseberry size
Hing powder. -1tsp
Coconut oil. -2tsp
Salt. -to taste
Instructions:-
1).Clean and seperate the koduve leaves from its tiny roots and chop the cleaned koduvi leaves into very small pieces.
2). Wash the chopped koduve leaves 2 to 3 times thoroughly in water to remove the dust and keep them in colander to drain the excess water.
3). Wash and soak tamarind in little water and extract tamarind pulp and keep aside.
4). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding little water. Keep aside the ground coconut masala paste.
Method:-
1). Transfer the ground coconut masala paste into a cooking pan. Add 1cup of water into the cooking pan and mix well to make it to a little gravy consistency.
2). Add required salt and extracted tamarind pulp into the pan and bring it to boil.
3). Add hing powder and coconut oil into the pan and mix well.
The following ingredients are needed to prepare Koduvi Bhajji.
Ingredients:-
Green Koduvi leaves. -2 cup tightly packed
Grated Coconut. -1 cup
Dry Red chillies. - 6
Turmeric powder. -1/4tsp
Tamarind. - a gooseberry size
Hing powder. -1tsp
Coconut oil. -2tsp
Salt. -to taste
Instructions:-
1).Clean and seperate the koduve leaves from its tiny roots and chop the cleaned koduvi leaves into very small pieces.
2). Wash the chopped koduve leaves 2 to 3 times thoroughly in water to remove the dust and keep them in colander to drain the excess water.
3). Wash and soak tamarind in little water and extract tamarind pulp and keep aside.
4). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding little water. Keep aside the ground coconut masala paste.
Method:-
1). Transfer the ground coconut masala paste into a cooking pan. Add 1cup of water into the cooking pan and mix well to make it to a little gravy consistency.
2). Add required salt and extracted tamarind pulp into the pan and bring it to boil.
3). Add hing powder and coconut oil into the pan and mix well.
4). Simmer the gravy until the rawness of the masala goes off and switch off the flame.
5). Add chopped koduve leaves into the cooking pan and do not stir them. Gently press the koduvi leaves into the coconut masala gravy with a spatula.
6). Cover the pan with a lid and keep it for 15 to 20 minutes.
6). Cover the pan with a lid and keep it for 15 to 20 minutes.
7). The koduve leaves will soften and cook very fast in the steaming hot gravy in the pan.
8). Transfer the Koduve Bhajji curry to a serving bowl.
A very tasty and healthy Koduvi Bhajji is ready to serve hot with rice or kanji (rice gruels) and a perfect side dish for roti too.
8). Transfer the Koduve Bhajji curry to a serving bowl.
A very tasty and healthy Koduvi Bhajji is ready to serve hot with rice or kanji (rice gruels) and a perfect side dish for roti too.
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