TaikiLo is an herb seen only during monsoon season in India, and these grow profusely everywhere. TaikiLo leaves are also known as Cassia tora/Senna Tora, the botanical name, and Tora leaves which is the more common name. TaikiLe leaves grow wild in the monsoons, and pop up here and there and everywhere, as they are in the “weeds” category.
In Mangalore, the "TaikiLo" leaves start popping up after the first rains in the yard or "hittal", as we call it in Konkani. I remember my mamama and also my aunt going out there, to pick the fresh leaves. My cousins and I would also sometimes go out and help by picking those nice green leaves and bring them in. Some time later, we were all enjoying the “ambadaw or dangar” for lunch. These leaves have a distinct flavor, and is something that grows on you, and possibly that is the reason, year after year we looked forward to this delicacy.
I remember walking home from my school in Bandra, as in those days, Bombay was not the concrete jungle it is today. We used to walk on a dirt path through a field of flowers (a shortcut) on our way home. One day, I think it was sometime in June when the rains had just started, we noticed the taikiLo, and guess what we did! We picked as many as we could and brought them home and enjoyed "dangar" that night.
I live in the US now, and I am happy to say that I have TaikiLo growing in my backyard garden, and I can enjoy this delicacy here as well. In case you don't have Tora leaves/TaikiLo, you can easily replace them with amaranth leaves or moringa (drumstick) leaves in the recipe. Other preparations that can be made from these leaves are ambadaw, tambaLi, sanna poLLaw, muddaw and upkari.
TaikiLe Dangar
Recipe
Ingredients:
• 2 cups Taikilo (Tora leaves), packed (you can substitute amaranth leaves or moringa leaves too)
• 1 heaped cup Sonamasuri rice (soak for about 2 hours)
• 1 Tbsp Grated coconut
• 6-7 Byadgi Dry red chilli (or to your spice level)
• 3 pinches hing/ asafoetida powder
• 2 tbsps Urad Dhal roasted and powdered
• marble sized Tamarind
• Salt To taste
• Canola oil or Coconut Oil - For deep frying
Steps:
1. Blend the soaked rice, red chillies, coconut, hing powder, a small piece tamarind. Grind it to a coarse paste.
2. Add 2 heaping tablespoons roasted & powdered urad dal to the above mix.
3. Add the finely chopped taikilo leaves.
4. Add salt to taste, and mix well.
5. Make small balls , flatten & deep fry on medium heat to make sure it is fried evenly.
6. Enjoy them hot!
Notes:
To make the urad dal powder, take 2 tablespoons of urad dal, dry roast it in a small pan, until you get a nice aroma and powder it. You can also use toor dal instead of urad dal flour, soak the dhal for 1 or 2 hours and grind it along with the rice.
