Known as Elephant's ear, Allu leaves or Taro leaves are heart-shaped with light to dark green in colour. With a tender and succulent texture, they offer a subtle flavour with a pleasant nuttiness when cooked.
Pick the leaves along with the stalks, place them in a bowl of water and keep in a cool place. This way, they will last for a few days without drying up.
Taro leaves should be consumed only after cooking and not raw. Spread the Taro leaves with a spiced chickpea paste, then roll, steam, slice and deep fry or roll them up tightly, tie into knots, then simmer in coconut, red chilli, tamarind, coriander and garlic.
Taro leaves make an excellent accompaniment to curries and dishes containing coconut milk. Chopped leaves can be mixed into batters to prepare vadas or idlis.
Taro leaves are rich in dietary fiber so they ease digestion. They contain Vitamin A which is good for vision. Taro leaves are one of the superfoods to consume if you suffer from high cholesterol.
They are good for pregnant women as they contain Folate that protects the foetus from birth imperfections. It also helpxzs in reducing wrinkles and are a great food for anaemics as the leaves are rich in Iron content.