Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, taro leaves saag. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Taro leaves Saag is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Taro leaves Saag is something that I have loved my entire life.
Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. While generally known for its edible, starchy root. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list).
To get started with this particular recipe, we must first prepare a few components. You can have taro leaves saag using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Taro leaves Saag:
- Take 7-8 Taro leaves (chopped)
- Take 1/2 teaspoon sugar
- Take to taste Salt
- Prepare 1 Taro root (peeled and grated)
- Prepare 4-5 4 garlic cloves(mashed)
- Prepare 2 Dry red chilli
- Make ready 1 green chillies
- Prepare 1/2 teaspoon Red chilli powder
- Take 1/2 teaspoon turmeric powder
- Prepare 100 gm Pumpkin (chopped)
- Take 2 Tablespoon Tamarind water
- Make ready 1/2 teaspoon Panchpuran
- Make ready 1/2 teaspoon Hendua (fermented Bamboo shoots)
- Get 2 Teaspoon Mustard oil
The result is a creamy silky texture that is. Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt. Take boiled Saag in a Bowl and add boiled milk, Turmeric Powder, ½ Tsp. salt, Cumin Powder. Taro ( Scientific name: Colocasia esculenta ) is a plant that is mainly grown in tropical and sub-tropical climates.
Instructions to make Taro leaves Saag:
- Heat a kadhai pour some water and boil Taro leaves, Taro root and pumpkin and 1 green chilli together by adding Little salt and turmeric powder.
- Now on high flame just evaporate all excess water of the Saag and just mash it with the help of a Potato masher and then time to add Tamrind water, little sugar and if required more salt, red chilli powder all on medium to low flame. Just adjust accordingly.
- Now time for tempering heat a pan add mustard oil then add dry red chillies and panch furan, Hendua and mashed garlic stir it for 2 mins in low flame and add 2 drops of water then pour it all to the above prepared saag. Then enjoy with steam rice.
It is native to Southeast Asia and Southern India. No grape leaves, fear not - Taro leaves to the rescue and personally a far better tasting green, if I may say. And if you want to avoid rice, try some healthier carbs like sweet potatoes and beets for stuffing. Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. The Best Taro Leaves Recipes on Yummly
So that is going to wrap this up for this exceptional food taro leaves saag recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
