CHEMPIN THALU CURRY / COLOCASIA LEAVES CURRY / TARO LEAVES CURRY

   In Kerala, the month of Karkidakam (July 15 - August 15) is the time when the Monsoons reach its peak. It is also a time when diseases abound, and for this very reason Karkidakom is the month that has been identified for the preventive treatments and rejuvenation therapies of Ayurveda. At this time most of the village people use all leaves as food except drumstick leaves because immediately after the Monsoon rain comes all seeds will grow up with medicinal values.


    Here I am adding the traditional thalu curry, which is made with colocasia tender leaves (taro tender leaves) which is known as chempin thalu. Thalu has so many nutritional values and a good source of iron content. Thalu curry is very tasty and my daughter also like it very much.  It is one of the most famous traditional village recipe of Karkidakam in Kerala.

THALU CURRY

See the Recipe:

INGREDIENTS


Colocasia (Taro) Tender Leaves - (chopped) - 2 cup
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coconut (grated) - 1 cup
Tamarind Juice - 3 teaspoon
Shallots - 4
Shallots (chopped) - 2
Curry Leaves - 2 springs
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried Red Chilly - 2 (broken)
Fenugreek seeds - 1/4 teaspoon
Salt - to taste

PREPARATION


   Wash chopped colocasia leaves ( thalu) and cook it with chilly powder, turmeric powder, salt and some water. Grind grated coconut, shallots and one pinch turmeric powder and make a paste. Add this coconut paste to the cooked taro leaves and cook again for 5 minutes. Then add tamarind juice and allow it to boil. When the curry get a thick consistency, turn off the flame.

   Heat oil in a pan and put mustard seeds and fenugreek seeds. When it splutter, add dried chilly, chopped shallots and curry leaves. Turn off the flame. Add this to the thalu curry and stir well. Now the traditional and tasty thalu curry is ready to serve.

NOTE; Use only tender leaves of colocasia to avoid itching.


Step by step method

1. Chop taro leaves and wash it well.

 2. Add water, chilly powder, turmeric powder and salt and cook for 5 - 7 minutes

3. Grind grated coconut, shallots and one pinch turmeric powder and make a paste

4.Add the coconut paste to the cooked taro leaves and cook for 5 minutes

5. Take tamarind juice and add it to the curry and allow it to boil. When it get a thick consistency, turn off the flame.

6. Heat coconut oil in a pan and splutter mustard seeds, fenugreek seeds, dried red chilly, chopped shallots and curry leaves. Pour it into the curry and stir well. Now the curry is ready to serve

Serve thalu curry with rice and enjoy the traditional taste of Kerala.

Try this recipe and share your valuable comments and suggestions here.

Thank you for visiting my blog.

BINDU JAYESH
bindurohinipillai@gmail.com