Tuesday, June 12, 2018

Taro Stems With Coconut (Chembu Thandu Thoran)

Taro Stem Thoran w/Rice & Taro Leaf Lentil Stew
Taro Stem Thoran is a delicious side dish to go with any type of Indian stews made with lentils or served by itself with rice, other grains or breads. I like to roll it up in a roti burrito fashion for a lovely snack or lunch on the go. If I do not have enough taro stems, I like to add kale or chard (silver beet) stems, their leaves or diced zucchini, also. Beet greens and stems are great too. This time added chard stems.

I used very mild green chiles, New Mexico Chiles - the plants were gift from a neighbor :)! The taro and chard were homegrown as well.

If using dried coconut, use unsweetened.

Ingredients:

14-16 fresh Taro Stems 
1 Tsp Oil
1/2 tsp Brown Mustard seeds
1 Tbsp Chana Dal
1 Tbsp Urad Dal
2 dry Red chiles, broken into two
1-2 Green Chiles, chopped
1 stem fresh Curry Leaves
1/2 tsp Turmeric
1/2 tsp freshly ground Cumin seeds
1/2 tsp Sea Salt
1/4 cup grated Coconut, fresh, frozen or dry

Method:

Trim the taro stems and remove the strings like a celery by lightly peeling. Slice the stems in medium slices or chop into small cubes.

Heat a skillet with the oil and add mustard seeds, the dals and red chile; when mustard seeds subside popping, add green chile, curry leaves, and the taro stems. Stir well, cover and cook over moderate heat for about 20 minutes or until soft and cooked well.

Sprinkle the ground cumin and the coconut on top and stir and cook until hot.

Remove from heat and serve hot with rice or other grains and sambar, a dal or bean dish.

Enjoy!!

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