Chembu Thal (Taro Stem) Thoran (Dry Curry) Recipe
The stem of Chembu (Taro) is commonly known as Thal - most popular in the middle of Kerala. The thoran (dry curry) prepared with Thal (Tora Leaf) is healthy as well as delicious. Good for children and aged persons as it digest well and contains enough iron and vitamins for the body. This is also a nadan (traditional) Kerala Cuisine, popular amongst the common people.
Tip: Thal (Taro Stem) contains a thick serum inside which you have to squeeze out after cutting it. Ensure you are not using the wild taro as it difficult to differentiate between.
Chembu Thal Thoran (Dry Curry) Recipe:
| Ingredients: | |
| Chembu Thal (Taro Stem) | 6 Medium |
| Grated coconut | 1/2 of one | Small Onions | 5 - 6 nos |
| Green Chilly | 3 nos |
| Turmeric Powder | 1/4 tsp |
| Mustard seeds | 1 tsp |
| Red Chilies | 2 Bunches |
| Curry Leaves | 2 Bunches |
| Coconut Oil | 2 tsp |
| Salt | for Taste |
Preparations:
Peel the skin from the Chembu Thal (Taro Stem) and cut it 2 inch long. Mix the salt with it and squeeze out the thick serum inside and keep it aside. Prepare a thick paste of grated coconut, green chillies, small onions, curry leaves and turmeric powder, mix this with the chopped Chembu thal (Taro Stem).
Heat coconut oil in a fry pan or kadai. Splutter mustard seeds, add red chillies and curry leaves into it. Add the above mix into this, sprinkle a little of water if you feel to and cook for 5 minutes in medium flame. Lower the flame, open the lid and stir it until it get cooked well.