Taro Leaf Stir Fry / Arbi Leaves Sukki Bhaji/ Chembilai Thoran

Taro Leaf Stir Fry or Chembilai Thoran is a dish from the beautiful region of Kerala. Taro Leaf has a tendency to cause itching. So we use Tamarind water while cooking which takes away the itching. Follow this recipe properly and you will end of making a very tasty dish which goes well with Dal Rice, Sambar Rice etc.

Ingredients:

Taro Leaves (Arbi Ka Paan / Chembilai) – 12 to 15

Turmeric Powder – ¼ tsp

Salt – to suit taste

Tamarind – medium Goose Berry Size (Soak it in warm water)

For Tempering:

Coconut Oil – 2 tbsp + 1 tsp

Mustard Seed – 1 tsp

Cumin Seed – 1 tsp

Crushed Garlic Pods – 5

Onion – 2 (finely chopped)

To Grind:

Grated Coconut – 1/3 cup

Green Chillies – 3 (adjust to suit taste)

Method:

Wash and wipe the Taro Leaves. (Wash the leaves always before chopping). Cut the stems. Thick veins and any damaged leaves and discard them.

Tear the leaves into lengthy stripes. Arrange them into a pile.

Chop gently with a knife.

Heat two tbsp of Oil in a pan. Add Salt and Turmeric Powder. Add the Taro Leaves. Stir cook them for 4 to 5 minutes in medium flame.

Extract the Tamarind Juice and add the juice to the Taro Leaves and cook it dry. Transfer and keep aside.

Heat the remaining Oil in the same pan. Add Mustard Seeds and Cumin Seeds and allow them to crackle.

Add the Onion and crushed Garlic.

Stir fry them till the Onion turns translucent.

Add the cooked Taro Leaves. Cook for 3 to 4 minutes.

Crush the coconut and green Chillies into a coarse powder.

Add it to the pan.

Mix well and cook for a couple of minutes.

Transfer it to a serving bowl.