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An Overview of Making Taro Leaves Chutney
Taro leaves are toxic. Once cooked, they lose their toxicity and become normal. So you should use them only after they've been properly cooked. They are tasty and flavorful when cooked. Note that you should use a bit more tamarind, chilies, and salt for making dishes that are made using these leaves.
For making this chutney, first, you have to wash the leaves and remove the thick stem on the backside of the leaves. After that, roughly chop them. Saute in some cooking oil for about 2 minutes. Add water and salt. Cook covered for a few minutes or until they cook properly. Add soaked tamarind. Mix well. Leave it for cooling.
Once cold, put them in a mixer grinder. Fry some white lentils (de-husked black gram split), a few coriander seeds, and red chilies. Add them with the cooked taro leaves. Throw in some grated coconut. Grind together to get a near-smooth chutney/sauce. Adjust the salt, as you have already added some salt earlier. Transfer the chutney to a serving bowl. Making a tempering for this chutney is optional. But, tempering enhances the taste. Especially garlic tempering is both healthy and appetizing.
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How to Make Garlic Tempering:
Heat some oil in a small pan. Add mustard seeds and chopped garlic. Turn them until mustard seeds crackle. By this time, garlic also becomes golden. Pour this tempering on the chutney. Mix it while serving. Serve taro leaves chutney as a side dish for boiled rice, dosa, curd rice, etc. Enjoy the yummy taste!
Important Tips and Info
- Taro leaves are toxic when raw. They lose their toxicity when cooked. Hence, always eat them in cooked form.
- While making taro leaves dishes, use a bigger quantity of tamarind, chilies, and salt for getting a proper spicy taste.
- Adding garlic tempering enhances the taste, and also the health benefits of this chutney.
- These leaves have abundant fiber content. They clean the stomach by easing the bowel movements. Hence, use them often.
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Serves four people
- 6 medium-size taro leaves, washed and roughly chopped
- small, lemon-sized tamarind, soaked in water
- 6 dry red chilies
- 1/2 teaspoon white lentil(de husked split black gram)
- 1/4 teaspoon or less coriander seeds
- 2 1/2 teaspoons cooking oil
- 1 cup grated coconut
- 1/2 teaspoon salt, to taste
- 6 garlic cloves, chopped, for the tempering
- 1/2 teaspoon mustard seeds, for the tempering
- Wash taro leaves. Remove the thick stem on the backside of the leaves. Roughly chop them.
- Heat a teaspoon oil in a pan. Throw in chopped taro leaves. Saute for a minute. Add a cup of water and some salt. Cover the pan and cook for 7-8 minutes or till the leaves cook completely.
- Add soaked tamarind. Mix well. Turn off the fire. Keep aside for cooling.
- Heat 1/2 a teaspoon oil in a small pan. Add white lentils. Saute till they become golden. Throw in coriander seeds and broken dry red chilies. Mix well. Turn off the fire.
- Take grated coconut, fried white lentils-red chilies-coriander mix, cooked taro leaves, and some salt. Remember that you have already added some salt while cooking taro leaves. Hence, add less salt now.
- Grind them adding some water to get a semi-solid, near-smooth paste. Transfer it to a serving bowl.
- Now, it is time for adding garlic tempering to the chutney. Heat a teaspoon oil in a small pan. Add mustard seeds and chopped garlic. Saute on low fire till mustard crackle. By this time, garlic also turns golden.
- Pour this tempering on the chutney. If you mix it with the chutney beforehand, garlic may lose its crispiness. Hence, mix them while serving.
- Taro leaves chutney is ready to serve. Eat it as a side dish with boiled rice, curd rice, dosa, or any other less spicy dishes. Enjoy eating this herbal delicacy!