Veg
Taro Stem Pachadi (Chembhu Thaal Pachadi)
A family recipe since November 2015
A cooling South Indian pachadi made from tender taro stem, freshly grated coconut and curd, tempered with mustard and curry leaves. Bright, tangy, and perfect as a rice-side that comes together quickly.
25 min total2 servings
Ingredients
- Taro stem - 1 cup
- Grated coconut - 1/2 cup
- Mustard seeds - 1 1/2 tsp
- Green chili - 2 whole
- Curd - 1/2 cup
- Salt
- Coconut oil
- Dry red chili - 2 whole
- Curry leaves
Instructions
- 1In a small blender, grind the grated coconut with 1 tsp of the mustard seeds, the green chilies, and the curd to a smooth, slightly thick paste; transfer the paste to a bowl and set aside.
- 2Peel the outer skin from the taro stem, rub a little coconut oil on your palms to prevent itching, and chop the stem into small, bite-size pieces.
- 3Bring a pot of water to a boil, add the chopped taro stem and salt, and return to a boil.
- 4Cover the pot and cook over medium flame for 4-5 minutes, until the stem pieces are tender.
- 5Remove the pot from the heat and let the cooked stem cool so it is warm rather than hot before combining.
- 6Fold the coconut-curd paste into the cooled taro stem pieces, mixing gently so the pieces are evenly coated.
- 7Heat a little coconut oil in a small pan, add the mustard seeds to splutter, then fry the dry red chilies and curry leaves briefly; pour this tempering over the pachadi and give everything a final gentle stir.
- 8Serve the pachadi as a cooling side with rice or as part of a larger meal.