Made Trivandrum special, ‘Chembhu elai palaharam’/Steamed gluten-free, Vegan, Stuffed Taro leaves w spiced lentil dumplings. Harvested right from our tiny backyard garden! It was a super hit! South Indian style #pathra #chembuela #taroleaves #southindianfood #glutenfree #vegan #veganrecipes Recipe: wash and soak toor and Channa dal (2:1Ratio) for a couple of hours and drain excess water. Wash and pat dry taro/Chembhu leaves. In a blender add the soaked lentils, red chilies, hing, little tamarind pulp (to cut the itchiness of the leaves), salt and curry leaves and grind it into smooth paste using little water just to help it grind well. Take a leaf and invert it, gently pat the paste as thin as possible and carefully roll it and place it on a greased steamer plate. Once all the leaves are stuffed, steam it in medium flame for 20-30 min. Once done, take off the lid and let it cool. Once it’s cooled down to touch, cut the steamed dumplings into small circular rings and place them in a wide bowl. Taste and check for seasonings. If anything is less, you can fix it by adding salt or chilies while you season them. Take a large sauté pan, add Coconut or olive oil and heat it in medium flame, add mustard seeds, Urud dal, curry leaves, little turmeric and a broken red Chilli. Stir in the cut dumplings and mix them well and serve them hot. #cookbookauthor #mytriedandtruevegetarianrecipes #kindlebooks #womenchefs #tambramfood #trivandrumfoodies #keralafood #healthyfood #snack #proteinrich #plantbased #chennaicookingseries https://www.instagram.com/p/CJQ3rBnBDmV/?igshid=1wtkwehnqai64