Taro Stem / Chembin Thandu (Thaalu ) Pachadi


1 cups taro stem / chembin thandu (thaalu) , finely chopped
1/2 cup grated coconut
2 green chillies
1/4 tsp cumin seeds
1 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt to taste
2 tsp oil


  1. Peel off the outer skin of taro stem and chop into small pieces and keep it aside.
  2. In a pan, add the chopped taro stem and cook it covered at medium flame adding enough water and salt till soft and cooked.
  3. Grind together grated coconut, cumin seeds and green chillies to a smooth thick paste and then add 1/2 tsp crushed mustard seeds to this and mix well.
  4. Add this ground paste to the cooked taro stem, mix well and cook for 1- 2 minutes.
  5. Then add the beaten yoghurt and mix well. Check for salt and switch off the flame. Don’t allow to boil.
  6. Heat oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi…Serve with rice…


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