Veg
Chembhu Thal Thoran (Taro Stem Thoran)
A family recipe since May 2015
A rustic Kerala side dish of taro stem sautéed with toasted coconut and tempering spices — fragrant, slightly nutty, and perfect alongside steamed rice.
30 min total4 servings
Ingredients
- Taro stem - 4 whole
- Grated coconut - 1/4 cup
- Mustard seeds - 1/4 tsp
- Dry red chilies - 2 whole
- Urad dal - 1/4 tsp
- Curry leaves
- Coconut oil
- Salt
Instructions
- 1Peel the outer skin from the taro stems and cut the stems into small pieces; apply a little oil to both palms before handling to prevent itchiness.
- 2Toss the cut taro stem with salt, mix well, and keep it aside for 10 minutes to draw out some moisture.
- 3After 10 minutes, squeeze out the excess water from the taro pieces and set them aside.
- 4Heat coconut oil in a pan until shimmering, then add mustard seeds, urad dal, and dry red chilies and let them splutter and turn aromatic.
- 5Add the grated coconut and curry leaves to the pan and stir well for 2 minutes so the coconut softens and becomes fragrant.
- 6Add the drained taro stem to the pan, mix thoroughly with the coconut and spices, and cook on medium flame for 5 minutes until the mixture looks dry and well combined.
- 7Serve the thoran hot with steamed rice.