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Last Updated Friday December 09 2016 05:28 AM IST

Podi Thuval

Chef Ashok Eapen, Executive Chef, Hiton Garden Inn
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podi-thuval

Cubes of colocasia cooked and flavoured to be served as the perfect starter or as an accompaniment in the Kerala sadya.

Ingredients

350g colocasia / chembu 
¼ tsp turmeric
A small lemon sized ball of tamarind
10g boiled Rice
3 whole red chillies
A pinch of asafoetida
½ tsp mustard seeds
1 tsp split black gram / urad dal
20ml coconut oil
Salt as required

Preparation

Scrape and clean colocasia
Cut into 1 inch cubes
Add salt, turmeric, tamarind pulp and water, and boil till the colocasia is well cooked. (drain off excess water if any)
Broil the boiled rice, whole red chilli, asafoetida and make a coarse paste
Mix the paste with the boiled colocasia
For tempering, splutter mustard seed in coconut oil, and add split black gram to it 
Check the seasoning and serve garnished with fried curry leaves & whole red chilly

(In arrangement with Hilton Garden Inn, Thiruvananthapuram)

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