Chembin Thandu Thoran / Taro Stem Coconut Masala Stir Fry

 Chembin thandu thoran is a coconut masala stir fry made with taro stems (colocasia stems), garlic and shallots and goes well with rice.

The following ingredients are needed to prepare Chembin Thandu Thoran.

Ingredients:-

Taro stem/ Chembin thandu.-4 or 5
Bilimbi / Irumban puli. -3
Salt.                       -to taste
Water.                    -1tbsp

For coarsely grinding Coconut Masala:-

Grated coconut.   -1/4 cup
Cumin seeds.        -1/4 tsp
Dry red chilly.      - 4
Garlic cloves.       - 4
Turmeric powder. -1/4 tsp

For Seasoning:-

Mustard seeds.-1tsp
Dry red chilly. -1
Shallots.          -5
Curry leaves.  -few
Coconut oil.   -1tbsp

Instructions:-

1). Peel and remove the outer skin of taro stems/ chembin thandu. Wash well in water and chop them into small pieces. Chop bilimbi/ irumban puli /chemmin puli into small round pieces. Chop shallots into lengthy pieces. Keep aside.

2). Grind grated coconut along with cumin seeds, dry red chilly, garlic cloves and turmeric powder to a coarse paste without adding water. Keep aside the coarsely ground coconut masala.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add chopped dry red chilly and chopped shallots into the pan and saute in oil. Add curry leaves and fry in oil.

2). Add chopped chembin thandu / taro stems in to the pan and saute well. Cover and cook taro stems on low flame till it wilt. Saute in between.

3). Add required salt, chopped bilimbi / irumbanpuli or chemminpuli and 1 or  2tbsp of water into the pan and mix with taro stems. Cover and cook on low flame. (Instead of adding bilimbi / irumban puli in the stir fry, you can add a small piece of tamarind when coarsely grinding coconut masala).

4). Add coarsely ground coconut masala into the pan and mix with the cooked taro stems. Saute well on low flame for 2 minutes and switch off the flame.

5). Transfer the chembin thandu thoran / taro stem coconut masala stir fry to a serving bowl.

Very tasty Chembin Thandu Thoran / Taro Stem Coconut Masala Stir Fry is ready to serve hot with rice.

Manga Inji Chutney / Mango Ginger Chutney

 Manga Inji is a raw mango flavoured ginger. Manga Inji chutney is a very tasty raw mango flavour coconut chutney made with mango ginger.Mango ginger / manga inji  is an ayurvedic vegetable root that looks very similar to common ginger and turmeric but have a raw mango flavour when chopped. Mango ginger is used for making chutney, pickle, soup etc.

The following ingredients are needed to prepare Manga Inji chutney.

Mango ginger /Manga inji.- 4 small pieces
Shallots.            - 10
Green chillies.   - 5
Coconut pieces. - 1 cup chopped
Curry leaves.     - 2 sprig
Tamarind.          - a small piece.
Salt.                   - to taste

Instructions:-

Peel the outer skin and wash mango ginger (manga inji), peel and wash shallots, wash green chillies, freshly chop coconut pieces. Keep aside all the above ingredients along with curry leaves and a small piece of tamarind on a plate.

Method:-

In a small mixer grinder add manga inji /mango ginger, freshly chopped coconut pieces, shallots, curry leaves, green chillies, tamarind and little salt. Grind all the ingredients together to a smooth paste. Transfer the ground manga inji chutney /mango ginger chutney to a serving bowl.

Manga Inji Chutney / Mango Ginger Chutney is ready to serve with appam, idli, dosa etc.

Kulitha Sukke/ Horse Gram Thoran

 Kulitha sukke / Horse gram thoran / Muthira thoran is a konkani style dry masala curry made with horse gram and goes well as a tasty side dish with rice.

The following ingredients are needed to prepare Kulitha Sukke / Horse Gram Thoran.

Ingredients:-

Horse gram / Kulithu.-1 cup
Dry red chilly.       -1
Grated coconut.     -1 cup
Red chilli powder. -3/4 cup
Turmeric powder. -1/4 tsp
Urad dal.               -3/4 tsp
Mustard seeds.      -1tsp
Salt.                       -to taste
Coconut oil.          -2 tsp

Instructions:-

1). Wash and soak horse gram / kulithu in water for 8 hours or overnight. Pressure cook the soaked horse gram adding 2 and 1/2 cup of water and 1/2 tsp salt for 5 to 6 whistles or till soft. Drain cooked water completely and keep aside the cooked horse gram / kulithu.

2). Freshly grate coconut and mix with red chilly powder and turmeric powder.Keep aside the coconut mixture.

Method:-

1). Heat 2tsp Coconut oil in a wide bottom pan and add urad dal and saute well. Splutter mustard seeds. Add dry red chilly and saute well in oil.

2). Add cooked horse gram / kulithu into the pan and mix well.

3). Add coconut mixture and required salt into the pan and mix with the cooked horse gram. Saute well and cook on low flame for 5 minutes without adding water. Switch off the flame.

Kulitha Sukke/ Horse Gram Sukke is ready to serve as a side dish with rice.