Hello pals ! If you are wondering where I got hold of some chembu ila here in Pune, it is nowhere else but in Big Basket. I was very excited and bought some immediately. Deeps' aunt prepares upperi out of this and makes a gravy also out of the stalks (thandu). So I too set about to make the same. It is very simple to make this upperi/thoran as it takes very little time. These leaves get cooked really fast and there is no need to add/sprinkle water. This should be cooked in steam. It tastes like a variety of spinach only, more closer to the taste of drumstick leaves. So if you get hold of some of these, do try out this recipe!
Recipe Source: Amma
Serves: 2 persons
Preparation Time: 10 minutes
|Colocassia Leaves/Chembin Ila||-||10 nos|
|Shallots/Cheriya Ulli||-||15-18 nos|
|Red Chilly||-||2 nos|
1. Rinse the leaves in water and remove the stalks (thandu). Chop the leaves like you chop any spinach (cheera). Peel the shallots (cheriyulli) and slice them round.
2. Heat oil in a pan/kadai. Add the chopped shallots, broken red chillies and salt. Saute well. The shallots should turn slightly brown in colour.
3. Once the shallots change colour, add the chopped chembu leaves. Give a stir. Do not add water. Instead the leaves should cook in the steam. So close the pan and cook. Open the lid and stir occasionally. This leaves get cooked quickly, in about 5-7 minutes. So take care not to burn.
Serve with rice and a gravy of your choice !