Taro Stem Thoran w/Rice & Taro Leaf Lentil Stew |
Radish Leaf w/Mung dal Thoran (l) & Kale Stem w/carrot Thoran (r) |
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
1-2 Green Chiles, chopped
1 stem fresh Curry Leaves
1/2 tsp Turmeric
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!!
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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