We all have tasted different types of healthy and tasty stir fries by using different tasty vegetables. These kind of dishes are the favourite dishes for everybody especially children. Kids need stir fry dishes when they eat lunch and dinner. These types of dishes are my favourite dishes so I am trying to get different taste. Its taste will change based on the ingredients and vegetables. I will collect the methods of making this type of dishes and its main specialty is that it will be spicy-less dish so it can use anyone without any fear. Almost all stir fry dishes are similar but here I want to share the variety dish which made by using different method comparing other dishes.
Taro Leaves or colocasia leaves are using in month of Karkidakam. It is mainly using as the medicine for different diseases . It is highly beneficial to human body so it was using a lot long years ago. Old generation were aware about its benefits so they were making different dishes. It contains iron so it is helping to remove anemia. Now a day nobody knows about this leaves and it's health benefits. My grandmother told me about this leaves and its health benefits and she added it was the secret of her health. She was very healthy when she aged. This stir fry is good and it can be made in different ways. I used very simple and easy method to make this dish but taste is really good. This recipe I got from my grandmother. In my house it is preparing every year and it is my father's favourite dish. It is completely a traditional dish and it doesn't contain any chemicals so it is a natural and fresh dish. I used bird's eye chilli to get spicy and it is helping to reduce cholesterol. It has an attractive taste of coconut, ginger and curry leaves. This stir fry has little sour taste that is the main difference from other leaves curries. Fried raw rice will give us variety taste. We can make it with fewer ingredients. This is an excellent combination with hot rice. It is suitable to use in Karkidakam. This dish is very helpful to health conscious people.
Preparation Time - 10 minutes
Cooking Time - 20 minutes
Taro Leaves (Colocasia Leaves) - 10
Chopped Ginger - 1/2 teaspoon
Chopped Shallots - 2 tab spoon
Chopped Onion - 1/4 cup
Bird's Eye Chilli - 15
Turmeric Powder - 1/2 teaspoon
Grated Coconut - 1 cup
Raw Rice - 1 tab spoon
Gambooge - 3 small pieces
Coconut Oil - 1 tab spoon
Mustard Seeds - 1 tab spoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As Required
- Wash Taro Leaves and cut it as two pieces and roll it lengthy and fold it small.
- In a grinder, put chopped Shallots, chopped Onion, bird's eye chilli, turmeric powder, grated coconut, curry leaves and salt and crush it together.
- In a pan, pour coconut oil and heat it and splutter mustard seeds in it.
- Then add raw rice and fry it.
- To this add crushed coconut mixture and stir well.
- Then add folded Taro Leaves and gambooge.
- Pour water to this as required and mix well.
- Cover the pan with lid and cook it well under medium flame.
- Stir well after water evaporates completely.
- Transfer it in a serving bowl and serve it with hot rice.