Each part of the colocasia plant is used in various recipes.
Patroda - a very delectable snack is made using it's leaf and is loved by the Gujarati community and Gowda Saraswat Brahmins.
The root produces a tuber called Colocasia or Taro or Chembu or arbi which is used widely in various recipes. Do try the arbi dry fry.
Taal - is the stem of Colacasia plant and here I will tell you how to prepare the stem for the pachadi.
You will find the recipe of Taal pachadi when you click this link - Traditional Pachadi .
Important Notes for this recipe:
1. Use Tamarind juice.
2. Grind coconut with mustard and green chilly.
3. No curd is used.
Pictorial Preparation of Taal Pachadi
Peel skin
Peeled skin
Boil with a little water, salt and turmeric powder
Add tamarind juice
Grind together the coconut, green chilly and mustard seeds
Add jaggery and the ground paste
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