Cooking web notes

  Thaalu thoran is made out of Colocasia stem.  Have you heard of this one before?  I am asking because my friend from Kottayam (my home town) says she has never had this before. You should, if you haven't.  The thaalu and deep friend rice grains together gives this thoran a nice crunchy texture.  I hope I could explain the taste better.

  Everyone at home know how much I like this one.  Not so easily available in the US my sweetest granny made sure I had enough.  She made up for all the missed times.  Oh! she is quite old now and she spoils me.

  Back to the recipe.  It is quite simple.  Though rare you can buy the stems in Chinese super markets in the US.  Exorbitantly priced when the urge hits I indulge.   This used to happen especially when I was carrying my son.  Now, you will agree those are times when you can just let go. I have to say this in closing you need no  excuses to spend on this one.  Once you taste it I guarantee you will go back for more thaalu.



Ingredients:

Stem of colocasia/Taro/thaalu- 4
Cocnut grated- 1/3 cup
Green Chillies- 2-3
Turmeric powder- a pinch
Salt

For seasoning:

Raw rice- 3 Tbsp
Mustard seeds- 1/4 tsp
Coconut oil/Any cooking oil- 1 Tbsp
Shallots- 2-3,chopped finely
Curry leaves- 1 sprig
Dried red chillies- 2



Method:

1.Chop the stem finely into slender pieces.Sprinkle a few tablespoons of water and salt over it and squeeze out this completely to remove the juices from the stem that cause itching.This also keeps the thoran dry and crisp rather than mushy.(You could apply some cooking oil on both your palms,or wear some disposable gloves so that it will not make you itchy !)
2.Heat the oil in a pan and do the seasoning starting with mustard seeds.Once they splutter add the rice into it and let it brown slightly. Trow in the shallots and red chillies and saute for a couple of minutes or until the shallots turn brown.Now saute the curry leaves too
3.Meanwhile grind the coconut and green chillies coarsely.
4.Throw in the chopped stem and coconut mixture along with turmeric and salt into the seasoning and cover to cook on low heat. Stir every 2-3 minutes until it is cooked. This won't take more than 5-6 minutes.
5.Keep the pan open and let all the moisture get absorbed.Serve warm with pulissery or sambar .



These pictures of Taro is from my father's vegetable garden.As a child (and also now) I love to see the water droplets on a taro leaf :-)

Contributor: Namitha