21 January, 2018
Kochu Paaturi: Arbi ki sukhi: Taro root Pate/ dip
Do you remember a food that caused your nose to run, forehead to sweat, that you promised ‘never again’, only to look for more? Paaturi is one such dish. The name Paaturi comes from the word Paata or leaf. Here the banana leaf is used to create a parcel of marinated food which is then lightly cooked over a slow flame.
Edible flowers, like Moringa, Vegetable Hummingbird ( Sesbania grandiflora ), Soya chunks, Paneer or Cauliflower can also be cooked into a Paaturi. The marinade is the magic, that transforms these unassuming items into celebrities.
This is best enjoyed with white rice. It can also be used as a dip with some crackers.
Recipe Serves 6-8 as a side.
Taro roots 7-8 small
Mustard oil 3 and 3 tbsps
Mustard seed powder 2 tbsps
Grated coconut 2 cups
Green chillie paste From 4 chillies
Turmeric powder 1 tsp
Salt to taste
Chopped Cilantro 2 tbsps
Boil the taro roots in salted water till cooked. Peel and mash them, which made 3 cupful.
Add all the other ingredients except cilantro, mix well.
Take the banana leaf, discard the stiff middle, cut into four 6 by 6 inch squares, wash and hold over the flame for a few seconds to make it pliable.
Divide the taro mixture into four parts and place this on the four banana leaf pieces, fold them to make small parcels, tie them secure with kitchen twine.
Take a non stick pan, brush with oil, and arrange the parcels on it. Cover with a tight fitting lid. Let it cook on medium high heat for about 20 to 30 minutes, till the leaves are charred , turning them over halfway.
Turn the gas off. Wait for it to cool, Open the parcels, garnish with 3 tablespoons mustard oil and cilantro. Serve with rice. It can also be used as a dip with some crackers.
After boiling the Taro root, try a tiny piece, if it feels itchy use a tablespoon of lemon juice.
Foil can be substituted for Banana leaves.
If grilled on charcoal fire it imparts a smoky flavour.
Boiled taro root with spices can be eaten too, but once cooked this way it adds to the taste and shelf life.