Thursday, February 25, 2010

Taro Leaves Chutney

Taro is one rare vegaetable used in every country and all parts of the plant - stem, leaves roots are used in cooking. Taro leaves must thoroughly cooked as the leaves and stems contain crystals of calcium oxalate that react on the mouth, tongue and throat when not completely cooked.
In Mangalore the most popular dish made by taro leaves is Patrode

5-6 Taro Leaves chopped
1 tbsp coriender seeds
1 tsp cumin seeds
5 Red chilies
1/2 cup grated coconut
1/2 tsp asafoetida powder
small garlic size tamarind
Salt to taste
2 Garlic cloves chopped
Few curry leaves
1/2 tsp mustard seeds
Boil 1 cup water add taro leaves, tamarind and cook until the leaves are soft and let it cool.
Meanwhile, heat a pan and roast the coriender seeds, cumin seeds, red chilies until golden.
Grind the roasted coriender,cumin seeds, rechilies,coconu, salt to taste  and cooked taro leaves along with tamarind juice to paste.
Lastly, heat 2 tsp oil in a pan, add mustard seeds when it splutters add red chilies, curry leaves and garlic saute till garlic turn light golden brown. Mix it with the paste.


Asha said...

I have never tasted Taro leaves or anything Taro unfortunately. Chutney looks mouthwatering, bet it tastes great too.

Sushma Mallya said...

i have eaten patrado..but using this leaves as a chutney is really interesting, got a beautiful colour too..

Priya said...

Very unique chutney, never tried anything yet with taro leaves,...Beautiful chutney..

Madhuri said...

Yes Taro leaves are very rare. u have to be more cautious abt it and some may react on thoart.
Elders in family used to tell dont drink water after u had this

Roopa said...

I have not heard about chutney using taro leaves, I am growing one with a baby shoot coming out, I hope to get some leaves this summer...hope i could amlso make this :)

seema said...

the baby shoot of taro also astes great when prepared with mustard and coconut u may post a recipe of it


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