Ingredients:
2 taro stems / chembin thandu / thaalu
1 tsp turmeric powder
1 tsp chilli powder
3 green chillies
1 cup grated coconut
1 tsp cumin seeds
1/2 cup yogurt
salt to taste
1 sprig curry leaves
3 tbsp coconut oil
Preparation:
- Peel off the outer skin of taro stem and cut into thin slices.
- Wash well and add salt into this and mix well with hand and keep for 5 minutes. Then squeeze well with hand and keep it aside.
- Crush grated coconut, cumin seeds and 1 green chilli together and keep it aside.
- Heat 2 tbsp coconut oil in a kalchatti / clay pot / pan and add taro stem, turmeric powder, chilli powder, 2 slit green chillies and mix well and cook covered till done.
- Add yogurt to this and mix well and cook for 1-2 minutes.
- Then add the crushed coconut mixture, mix well and cook covered for 2-3 minutes at low flame. Adjust the salt and switch off the flame.
- Add 1 tbsp coconut oil and a few curry leaves. Keep it covered for 10 minutes and mix gently…Serve with rice….
