Meena's Taste Mantra

Chembu Thaal Pulingari | Colocasia Stem Curry

We made Aluwadis which in winter you get really fresh leaves. So the stem from that plus what stem our vegetable uncle gave us, as many people just discard the stem while buying Colocasia Leaves, was what went into this Chembu Thaal Pulingari!

Ingredients:

12 Chembu Thaal | Colocassia Stem, thinly sliced

2 tblsp Toor Dal

Lemon size Imli | Tamarind Extract

1/2 tsp + 1 tsp Haldi | Turmeric Powder

For Pulingari Masala:

Pea size Compounded Hing | Asafoetida

4 Sukhi Lal Mirch | Dried Red Chillies

1 tsp Fresh Coconut, grated

1/2 tsp Black Til | Black Sesame Seeds

1 tblsp Dhaniya | Coriander Seeds

1 tsp Channa Dal

1/4 tsp Methi | Fenugreek Seeds

6 Kali Miri | Black Pepper

6 Kadhi Patta | Curry Leaves

1/2 tsp Oil

For tempering:

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 sprig Kadhi Patta | Curry Leaves

1 Sukhi Lal Mirch | Dried Red Chilli

2 tsp Salt | Adjust as per taste

Method:

Wash and soak Toor Dal for 30 minutes. The level of water while soaking should be such that all of Toor dal is submerged. Retain the soaked water.
In a vessel that can be used in pressure cooker, add soaked Toor Dal along with water, the cut Chembu Thaal slices, and 1 tsp haldi powder. Pressure cook for 4 whistles. Once the pressure is released, remove the vessel and keep aside.
For making Pulingari Masala:

In a frying pan, heat oil.
Add hing and fry till it puffs up.
Add rest of the ingredients listed under Pulingari Masala and roast them ensuring they do not get burnt. Keep the flame on low.
When Channa dal changes color to slight brownish, transfer the roasted masala to a plate and keep to cool.
Once cool, grind to make a smooth paste and keep aside.

In a vessel to make the Pulingari, approximately 1 ltr capacity, add pressure cooked dal and chembu thaal.
Add imli extract and let the Pulingari come to a boil for about 4 minutes.
Add the Pulingari Masala and mix well.
Add salt and water. Consistency should be like Sambar.
Stir on and off and off ensuring the Pulingari does not get stuck to the bottom.
After a boil, turn off the gas.
For making Tempering:

In the same frying pan heat oil.
Add rai, red chilli and curry leaves.
When the rai splutters, pour this tempering on the Chembu Thaal Pulingari.

Serve Hot with Steamed Rice, Dosa | Uttappam | Adai, Upama | Venpongal.

Our local vegetable seller of so many years, will keep fresh Colocasia Stem and whenever we pass by he will call us and hand this over...for FREE! He knows very well we do not like to accept it without any payment and hence will buy few bunches of Alu Leaves too - A delight for Appa as he will get to relish his Aluwadis!

Its a pity that many people are not aware that even the stem of Colocasia Leaves can be made into exotic recipe! So next time please use the stem too!

We have used:

1. LG Compounded Hing

2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.