Cooking Green Taro Leaves | Green Taro Leaves Recipe

In this exciting video, we present to you a delightful recipe featuring Green Taro Leaves, a popular ingredient in Kerala cuisine. Get ready to embark on a culinary adventure as we show you how to create a delicious dish that perfectly captures the flavors and essence of Kerala.

Green Taro Leaves, also known as chembu leaves or colocasia leaves, are widely used in traditional Kerala cooking. These vibrant, nutrient-rich leaves add a unique taste and texture to various dishes. And today, we will be showcasing a recipe that highlights their incredible flavors.

Ingredients

Taro stem - 2 to 3 nos
Birds eye chilli - 7 to 8 nos
Garlic - 6 to 7 nos
Cumin seed - 1 tsp
Grated coconut - 1 cup
Turmeric powder - 1/2 tsp
Mustard seed - 1 tsp
Malabar tamarind - 1 nos
Salt - 1 or 2 tsp
Oil - 1 or 2 tsp

Method

First, we have to cut the taro stem lengthwise and peel off the outer skin.
Clean it well, chop the stem into small pieces and set it aside.
Then grind the bird's eye chilli into a fine paste.
Again, we have to grind the grated coconut and turmeric powder.
Now add the garlic and cumin seeds grind them well into a coarse paste and keep aside.
Add salt to the chopped taro stem mix them well. .
Squeeze out the thick water and keep it aside.
Heat oil in a pan, add mustard seeds and let them splutter.
Then add dry red chilli and shallots.
Saute them well for a few minutes.
Then add chopped taro stems and saute them well for a few minutes.
Add the coarsely ground coconut mix and salt.
Saute and cook them well for a few minutes.
Then add malabar tamarind.
Cover them and cook them well.
Remove the lid and saute them well.
Cook for a few minutes, remove from the fire and set aside.
Serve the tasty taro stem stir fry with meals.