Chembhuthaal Pachadi (Taro Stem Pachadi)

Ingredients

• Taro stem (chembu thaal) - 1 whole
• Green chili - 2 whole
• Shallot - 8 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coconut - 1 cup
• Onion - 1/4 cup
• Tamarind extract - 1 tbsp
• Mustard seeds - 1/4 tsp
• Curry leaves
• Salt
• Mustard seeds - 1/4 tsp
• Dry red chili - 2 whole
• Curry leaves
• Coconut oil

Instructions

1. 1Peel the outer skin from the taro stem and slice it into small, bite-size pieces so it cooks evenly.
2. 2Trim and slice the green chilies into rounds and peel the shallots; keep them ready to add to the pan.
3. 3Heat a medium pan over medium heat, add the taro stem pieces, the shallots, the sliced green chilies and a little water, then cover and cook on medium flame for 5 minutes until the stems are tender.
4. 4While the stems cook, place the coconut, the 1/4 cup onion, turmeric powder and red chili powder in a grinder and pulse into a coarse paste; you want some texture rather than a completely smooth paste.
5. 5Once the taro stem pieces are cooked, add the tamarind extract and salt, stir well and allow the mixture to come to a gentle boil so the flavors combine.
6. 6Stir the coconut-onion paste into the pan, mix thoroughly, and when the mixture starts to bubble, turn off the flame to preserve the fresh coconut flavor.
7. 7For the tempering, heat a small pan with a splash of coconut oil, let the mustard seeds splutter, then add the dry red chilies and curry leaves and fry briefly until fragrant.
8. 8Pour the hot tempering over the pachadi and give everything a gentle stir to distribute the aromatic oil.
9. 9Serve the pachadi warm with steamed rice. Optionally, drizzle a little extra coconut oil on top before serving.