Sunday, July 4, 2010

Chepankizhangu (Taro root) Leaf usli

This is another recipe from my mother-in-law. When we buy taro root from Indian stores we make the curry after few days. By that time the taro root sprouts a little bit. My mother-in-law took a few of the sprouted taro root and planted them in our garden. After a few weeks the plant grew and we use the taro root leaf to make this usli. It tastes different from the usual usli but it is very yummy. You get this leaf in Indian stores also.


-4-5 taro root leaf
-1 tsp mustard seeds
-1 tsp urad dhal
-2 tbsp oil

To Grind

-1/2 cup chana dhal
-1/2 cup tuvar dhal
-1 tbsp Corainder seeds
-1 small lime size tamarind
-6/7 red chillie
-salt to taste
-pinch of asafoetida


1.Soak the dhal for 2 hours.Soak corainder seeds and tamarind separately.
2.Then grind all the ingredients into a coarse paste. Add little water when grinding.
3.Take the taro root leaves and apply the paste on the back side of the leaf.
4.Apply the paste as a thin layer and then roll the leaf. Apply the paste in the edges for the leaf to stick.
5.Steam the leaf in a idli plate for 10 minutes. You should see the color of the leaf change to light green color.
6.Take the steamed leaf and cut it into 1 inch pieces.
7.In a frying pan add oil and once the oil is hot add mustard seeds and urad dhal.
8.Once mustard seeds splutter add the steamed leaf pieces.
9.Fry for 5-10 min or until it turns a little brown.

You can make this when you make Morkuzhambu and serve it with rice.


Priya (Yallapantula) Mitharwal

Wow, a very new and lovely looking recipe.

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