Authentic Taro Leaf Recipe- Peanuts & Cashews with Goda Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Taro Leaf Recipe – Peanuts & Cashews with Goda Masala

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Taro Leaf preparation with peanuts, cashews, and a generous dose of Goda Masala. This dish, known for its earthy flavors and unique texture, is a real comfort food for me. I first learned to make this from my aaji (grandmother), and it instantly transported me back to family gatherings and the warmth of her kitchen. It’s a bit of work, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This Taro Leaf recipe isn’t just about deliciousness; it’s about experiencing a piece of Maharashtrian culinary heritage. The combination of earthy taro leaves, crunchy peanuts and cashews, and the aromatic Goda Masala is simply divine. It’s a flavorful, satisfying dish that’s perfect with roti or rice. Plus, it’s a fantastic way to explore a lesser-known ingredient – the humble taro leaf!

Ingredients

Here’s what you’ll need to make this amazing Taro Leaf dish:

• 18-20 Alu (Colocasia / Taro) leaves
• ¼ cup Raw Peanuts
• ¼ cup Cashew Nuts
• 1 teaspoon Rice Flour
• ½ – ¾ teaspoon Goda Masala
• 2 teaspoons Jaggery
• 4 Dried Red Chilies
• 7-8 Curry Leaves
• 4-5 Fenugreek Seeds
• 1 tablespoon Fresh Scraped Coconut
• 1 tablespoon Tamarind Pulp
• Salt to taste
• 1 tablespoon Oil
• ¼ teaspoon Mustard Seeds
• ½ teaspoon Turmeric Powder
• A pinch of Asafoetida (Hing)

Ingredient Notes

Let’s talk about some of the key ingredients and how to handle them:

• Taro Leaves – sourcing & handling: Finding fresh taro leaves can sometimes be a challenge depending on where you live. Look for them in Indian grocery stores or Asian markets. Important: Taro leaves contain calcium oxalate crystals, which can cause itching. Always wear gloves when handling them, and apply tamarind pulp to your hands afterward as a preventative measure.
• Goda Masala – regional significance & variations: Goda Masala is a unique Maharashtrian spice blend. It’s what gives this dish its signature flavor! Every family has their own version, but it generally includes ingredients like coriander seeds, cumin seeds, sesame seeds, dried coconut, and spices like cloves and cinnamon. You can find pre-made Goda Masala at Indian grocery stores, or try making your own (there are tons of recipes online!).
• Raw Peanuts & Cashews – soaking importance: Soaking the peanuts and cashews is crucial. It softens them, making them easier to cook and digest. It also helps them absorb flavors better. Soak them separately for at least 4-6 hours, or even overnight.
• Rice Flour – binding agent: A little rice flour helps bind the taro leaf mixture together, giving it a nice, smooth consistency. You can substitute with cornstarch if needed, but rice flour gives a more authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw peanuts and cashew nuts separately in water for 4-6 hours.
2. Wash the taro leaves and stems really well. Finely chop the leaves and peel and chop the stems. Remember the gloves! And don’t forget to rub your hands with tamarind pulp after handling.
3. Now, pressure cook the chopped taro leaves and stems without any water. While that’s cooking, steam the cashews separately in the pressure cooker with about ½ cup of water.
4. Pressure cook the peanuts with about ¾ – 1 cup of water until they are soft and easily mashed.
5. Once the taro leaves are cooked, mash them with the rice flour while they’re still warm. This will create a smooth paste.
6. Heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the turmeric powder, asafoetida, red chilies, curry leaves, and fenugreek seeds. Let this tempering sizzle for a few seconds.
7. Add the mashed taro mixture, tamarind pulp, cooked peanuts, and cashews (along with the water they were steamed in) to the pan. Mix everything well.
8. Season with salt, jaggery, and Goda Masala. Mix again and adjust the consistency to a thick, dal-like texture. Add a little water if needed.
9. Simmer for about 5 minutes, stirring occasionally.
10. Finally, stir in the fresh scraped coconut. Serve hot with roti or rice!

Expert Tips

• Don’t skip the soaking step for the peanuts and cashews. It makes a huge difference!
• Taste as you go and adjust the seasoning to your liking.
• If you find the dish too bitter, add a little more jaggery.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Adjust the number of red chilies to control the spice level. My family likes it with 5-6 chilies for a good kick!
• Maharashtrian Festival Adaptations: During festivals like Ganesh Chaturthi, some families add a little bit of besan (gram flour) to the taro leaf mixture for a richer texture.

Serving Suggestions

This Taro Leaf dish is best served hot with roti or steamed rice. A side of simple dal or yogurt complements it beautifully. It’s also delicious with a sprinkle of extra coconut on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What are taro leaves and are they safe to eat?

Taro leaves are the leaves of the taro plant, a root vegetable commonly used in many cuisines. They are perfectly safe to eat when cooked properly. The raw leaves contain calcium oxalate crystals that can cause itching, so it’s important to cook them thoroughly and handle them with care (gloves!).

2. What is Goda Masala and can I make it at home?

Goda Masala is a unique Maharashtrian spice blend that adds a distinctive flavor to this dish. Yes, you can absolutely make it at home! There are many recipes available online.

3. Why do my hands itch when handling taro leaves, and how can I prevent it?

The itching is caused by calcium oxalate crystals present in the raw taro leaves. Wearing gloves while handling them and applying tamarind pulp to your hands afterward will help prevent the itching.

4. Can I use pre-cooked peanuts and cashews in this recipe?

While you can use pre-cooked peanuts and cashews, the flavor and texture won’t be quite as good. Soaking and cooking them yourself really makes a difference.

5. What is the best way to adjust the consistency of the dish?

If the dish is too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

6. Can this dish be made ahead of time?

You can prepare the taro leaf paste and cook the peanuts and cashews ahead of time. Then, simply assemble and finish the dish when you’re ready to serve.