AuthorChef Soju PhilipChembu thaal thoran- The colocasia leaf thoran will bring back some nostalgic memory among the Keralites. Also known as 'Taro' Colocasia is from the tuber family same like tapioca, yam and all. Colocasia is widely used for its tuber and stem from old age time itself. The curry made from the tuber was a well combination with Kanjee(rice gruel) and its a power breakfast for labor class people once. The tuber is used in many ways, as fried, in curries, stir fried with spices or as chips the colocasia always had a place in Malayalees dining table.
Here the tender leaves of the plant is used to make a dish called Thoran. The leaf is cooked with crushed coconut and spices will well goes with rice. Very healthy and indigenous, its supports the sustainable food cycle.
Recipe courtesy to Mrs. Valsa Alexander from Ankamali, Ernakulam. And the recipe shared by her cousin and my friend Mr.Binu Joseph from Qatar.
Remove the harder casing in the stem, wash and chop the tender part.
Coarsely grind(crush) the coconut , chilli, peeled shallots , turmeric and keep aside
Heat oil, splutter mustard, curry leaf, add the coconut masala , stir for a while and add the cut colocasia (Chembu), mix well and sprinkle like water and salt,
Cover and cook in a slow flame till the stem has cooked and water has absorved.
Remove from fire, serve hot with rice.
Ingredients
Directions
Remove the harder casing in the stem, wash and chop the tender part.
Coarsely grind(crush) the coconut , chilli, peeled shallots , turmeric and keep aside
Heat oil, splutter mustard, curry leaf, add the coconut masala , stir for a while and add the cut colocasia (Chembu), mix well and sprinkle like water and salt,
Cover and cook in a slow flame till the stem has cooked and water has absorved.
Remove from fire, serve hot with rice.
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