Roulade of Taro Leaves with a Tomato-Mustard Sauce from 660 Curries by Raghavan Iyer
I have made this dish with taro leaves (on the rare occasion when I see these Dumbo-ears-like leaves in the produce section of an Indian grocery store) and also
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Cooking tools:
- Blender
- Steamer basket
- Pot
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Whisk
- Spoon
- Grater
Ingredients
- 1 teaspoon coarse kosher or sea salt
- 1 teaspoon white granulated sugar
- ½ teaspoon cayenne (ground red pepper)
- 1 cup chickpea flour
- 2 teaspoons Toasted Cumin-Coriander Blend
- 8 medium-size to large taro leaves or collard leaves
- ¼ cup canola oil
- Vegetable cooking spray
- ½ teaspoon tamarind paste or concentrate
- 1 tablespoon Ginger Chile Paste
- ½ teaspoon ground turmeric
- 1 teaspoon black or yellow mustard seeds
- 1 medium-size tomato, cored and finely chopped
- ¼ teaspoon ground asafetida
- 1 teaspoon cumin seeds
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- 6 to 8 medium-size to large fresh curry leaves
- ½ cup shredded fresh coconut (optional)
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