Wednesday, October 9, 2013
I am hoping to celebrate my kitchen garden this month. So today's feature is "ALu" or taro leaves. Only the variety with lighter leaves is used for making curries. A substantial amount of souring agent is required while cooking with taro leaves to avoid itchy feeling in the throat.
ALuchi Paatal Bhaaji
Taro Leaves Coconut based curry
12 Taro leaves, washed, shredded
1/4 cup kala vatana sprouts
salt to taste
1 tsp jaggery or to taste
1 1/2 tsp tamarind pulp
Soak in water for at least 2 hours
2 tbsp Chana Daal
2 tbsp raw, unsalted peanuts
2 tbsp raw unsalted cashews
Grind to a smooth paste
1/3 cup fresh or dry coconut, roasted
1 tbsp coriander seeds
4-5 black peppercorn
2 tbsp chopped onion
4-5 red chilies
2 tsp oil
5-7 garlic cloves, smashed, leaving each clove whole
1. Pressure cook taro leaves, kala vatana sprouts and all the nuts adding adequate amount of water. Set aside.
2. Roast spices, chilies, coconut and onion, one after the other in preferable iron kadhai/pan. Add oil as necessary for roasting. Grind to a smooth paste, using water as needed. Add tamarind pulp and grind again.
3. Place cooked leaves, nuts and sprouts in a saucepan. Add ground coconut paste, salt, jaggery. Add water if needed. Bring to boil. Simmer for 10 minutes.
4. In a small saucepan, heat oil. Add garlic cloves and sauté till it's reddish but not burnt. Add sizzling oil to the curry. Switch off the gas and cover with a lid.
5. Serve with plain rice.
1. Spinach can be substituted.