#Lockdown special # Covid 19# Chembila thoran and chembu curry from garden to table for lunch

Lockdown is good to know my garden so close and find veggies for cooking. During my gardening found taro leaves and decided to prepare taro leaves and taro root today for lunch. Taro starchy root is edible and used in various dishes while the leaves are rarely used by me. The stem I use to prepare with lentils. Taro root was in my pantry. So harvested stem and leaves to prepare thoran. 

Taro leaves are a low calorie green leafy vegetable, with high fibre, potassium, folate, vitamin A and also antioxidants. 

 Ingredients for chembila (taro leaf) thoran 

The leaves are having calcium oxalate which itches while cutting. Wash the leaves thoroughly, peel the outer thin layer of skin from the stem. Again wash it.

Taro leaves and stem 3, onion 1, garlic cloves 4, all three chopped 

Grated coconut 1/2 cup, turmeric powder 1/2 tsp., chilli powder 1/2 tsp., salt to taste.

Coconut oil 1tbsp., mustard seeds 1/4tsp., cumin seeds 1/4 tsp., red chilli 2

Heat a shallow pan on medium heat, pour the oil, drop in mustard and cumin seeds, allow to splutter, add the dried red chilli broken into two each, then add the stem, turmeric and chilli powders, salt and mix well and cook for two minutes, add the leaves, mix well and cook for another two minutes. When it is cooked add grated coconut, combine well and cook for another minute. Chembila thoran is ready. 

Taro root mango curry 

1. Taro root 2, mango 1, both peeled and sliced, onion 1, garlic cloves 4, ginger one inch, green chilli 4, all sliced thinly. 

2. Turmeric powder 1/2 tsp., chilli powder 2tsp., coriander powder 1/2 tsp., salt to taste.

Grated coconut a cup, grinded into paste 

For garnishing, coconut oil 2tsp, dried red chilli 2, broken into two each, mustard seeds 1/4 tsp., fenugreek seeds a pinch. Curry leaves is good. I didn’t use curry leaves because out of stock.

In an earthen pot add the ingredients in 1 & 2, add enough water to cover the ingredients and cook on medium heat. When cooked enough add coconut paste, mix well and cook for another 2

Or 3 minutes in low flame allowing to bubble. Garnish in a pan on flame pouring oil, drop in mustard and fenugreek seeds, allow to splutter and add chilli. When done garnish the curry. 

Serve hot with with rice. This was today’s lunch. Garden produce to the dining table. 

Chembila (taro leaves) thoran 

Taro root Mango curry