Palusami | FoodieAtlas

Ingredients

1 lb (450 g) fresh taro leaves (or substitute with spinach if taro leaves are unavailable)
1 can (14 oz) coconut milk
1 small onion, finely chopped
2-3 cloves garlic, minced
1 small tomato, diced
1/2 lb (225 g) corned beef (optional, for added flavor)
Salt and black pepper to taste
Banana leaves or aluminum foil for wrapping

Instructions

Prepare the Leaves

If using taro leaves, remove the tough stems and veins. Rinse the leaves thoroughly and pat dry.

If using spinach, rinse and pat dry the leaves.

Prepare the Filling

In a mixing bowl, combine the coconut milk, chopped onion, minced garlic, diced tomato, and corned beef (if using).

Season with salt and black pepper to taste. Mix well.

Assemble the Palusami

Take a banana leaf or a piece of aluminum foil and place a few taro or spinach leaves in the center.

Spoon some of the coconut milk mixture onto the leaves.

Fold the leaves over the filling to create a small parcel. If using banana leaves, secure the parcel with kitchen twine or toothpicks. If using aluminum foil, wrap tightly to seal.

Cook the Palusami

Preheat your oven to 350°F (175°C) or prepare a steamer.

Place the wrapped parcels in a baking dish if using the oven, or directly in the steamer basket if steaming.

If baking, cook for about 1 hour. If steaming, steam for about 1 hour as well.

Serve

Carefully unwrap the parcels and transfer the palusami to a serving dish.