My taro growing fancy is mainly for taro leaves. The leaves are perfectly edible plus they are nutritious<\/a>. We use only young leaves for cooking. With unique flavor and great taste, young taro leaves are easily likable. Back at home in Nandyala, my mother prepares two recipes with young taro leaves – a spinach style curry<\/a>, where the blanched and finely chopped leaves are saut\u00c3\u0192\u00c2\u00a9ed with onions and second is a flavorful dal where the taro leaves are steamed with toor dal<\/a>. Dal has been invariably my favorite taro leaf preparation and is our meal today.<\/p>\n Recipe: <\/strong><\/p>\n Toor dal<\/a> – 1 cup Take them all in a pressure cooker. Add about two cups of water and cook until the dal reaches fall-apart stage. Once the valve pressure is released, remove the lid and add half teaspoon of salt to the cooked contents. Mix, and gently mash the dal to soft consistency with wood masher or immersion blender. Set aside.<\/p>\n Now do the tadka<\/em>: In a small pot, heat a tablespoon of oil or ghee over a medium-hot burner. Add a teaspoon of minced garlic, a sprig of fresh curry leaves. Toast them to pale brown. Then add a pinch each – cumin, mustard seeds and asafoetida. Stir and wait for the mustard seeds to pop. This process is called tadka<\/em>.<\/p>\n Add the mashed dal to the tadka<\/em> contents and mix thoroughly. Serve the dal over rice or chapati with a teaspoon of ghee drizzled in for a scrumptious meal.<\/p>\n Recipe Source: Amma, Nandyala<\/strong><\/small><\/p>\n","protected":false},"excerpt":{"rendered":" Chamakura Pappu (Arvi Daal): The taro root I planted in May has now grown to a decorative type of plant with beautiful looking leaves. Growing taro at home turned out to be an easy process. I have planted small variety taro similar to what we see around Nandyala region, India (which is different from the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,201,49,8],"tags":[],"class_list":["post-970","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-chama-aaku-taro-leaf","category-indian-vegetables","category-toor-dal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=970"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/970\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Chama](\"http:\/\/www.gourmetsleuth.com\/images\/taro2.jpg\")
\nTaro Plant (Chama Dumpa Mokka, Arvi Plant) ~ for Green Blog Project<\/strong><\/a><\/small><\/center><\/p>\n
\nYoung taro leaves – 4 (about the size of ping-pong paddle<\/a>), finely chopped
\n1 small onion and 6 green chillies – coarsely chopped
\nTamarind pod<\/a> – about the size of a small finger, seeds removed
\n¼ teaspoon turmeric<\/p>\n
\nTaro Leaves Dal with Mirchi Bajji<\/a> and Chickpea Guggullu<\/a> ~ Meal Today<\/small>
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