Ingredients
Taro leaves - 2 nos
Papaya - 1 nos
Shallots - 3 to 4 nos
Garlic - 6 to 7 nos
Green chilli - 2 nos
Grated coconut - 1 cup
Cumin seed - 1 tbsp
Fenugreek seed - 1 tsp
Mustard seed - 1 tsp
Salt - 2 to 3 tsp
Oil - 5 to 6 tbsp
Method
Firstly, we have to peel the taro stem and set it aside.
Then cut the papaya into two portions and peel the outer skin.
Then remove the seeds and set them aside.
Then chop the taro root into medium-sized, small pieces and keep aside.
Chopped the pappaya and kept aside.
Then add water to the pan and wash them well.
Drain and keep aside.
Then transfer to a pot and add turmeric powder and salt. Pour a sufficient amount of water.
Then placed the pan on heat.
Cover with a lid and cook them well.
Then grind the green chilli into a smooth paste.
Then add grated coconut and grind them well.
Again, add shallots, garlic,garlic and cumin seed.
Grind them whole well and set aside.
Remove the lid and check whether the pappaya and taro stem are well cooked or not.
Take a grinded coconut mix pan and add water. Mix them well.
Pour the grinded mixture into the curry pan and mix it well.
Add some masala mix and water and stir them well.
Once it is boiled well, add thick curd and mix them well.
Then sprinkle some salt on them and mix them well.
Cook for a few minutes,remove from the fire, and set aside.
Heat oil in a pan,add mustard seed and fenugreek seed, and let them splutter.
Add dry red chillies and shallots, sauté,saute and fry them well.
Finally, add some curry leaves and saute them well.
Remove from the fire, pour the fried ingredients into the curry pan, and mix them well.
Serve the tasty pappaya taro stem moru curry with meals.