Add Palusami Style Dip Recipe

Prepare leaves

If using fresh taro leaves, remove thick stems and wash thoroughly. Blanch leaves in boiling water for 1–2 minutes until wilted, then immediately transfer to ice water to stop cooking. Drain and squeeze out excess water. Coarsely chop leaves. (If using spinach, blanch 30–45 seconds.)

Sweat aromatics

In a medium skillet over medium heat, warm 1 tablespoon of olive oil or butter. Add minced garlic and chopped shallot and cook 2–3 minutes until fragrant and softened but not browned.

Combine and simmer

Add the chopped blanched leaves to the skillet and stir for 1 minute to incorporate. Pour in coconut cream and coconut milk, stir to combine. Reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until mixture thickens slightly and the flavors meld.

Add mix-ins

Stir in the diced tomato, sliced spring onion, chopped cilantro, lime juice, and optional smoked fish flakes or shredded chicken if using. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). If you want heat, add red chili flakes or chopped chili now. Simmer 2 more minutes.

Adjust texture

If the dip is too thin, continue cooking on low until it reaches a thick, spreadable consistency (another 3–5 minutes). If too thick, thin with up to 2 tablespoons additional coconut milk or water. Taste and adjust seasoning (salt, lime).

Finish

Remove from heat and let cool 5 minutes. Transfer to a serving bowl and garnish with a little extra sliced green onion or cilantro. The dip can be served warm or at room temperature.

Make dough

In a large bowl whisk together flour, baking powder, salt, and sugar. Make a well in the center and add warm water, yogurt, and 1 tablespoon olive oil or melted butter. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 4–6 minutes until smooth and elastic.

Rest dough

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rest for 20–30 minutes to relax the gluten and make rolling easier.

Divide and roll

Divide the dough into 6 equal pieces (for medium-sized flatbreads). Roll each piece into a ball, then using a rolling pin, roll each ball into a 6–8 inch round about 2–3 mm thick. Keep covered while working to prevent drying.

Cook flatbreads

Heat a heavy skillet or griddle over medium-high heat until hot. Brush or rub the skillet with a little olive oil or butter. Cook each flatbread 1–2 minutes on the first side until bubbles form and underside has brown spots, then flip and cook 30–60 seconds more until cooked through and lightly charred. Brush cooked flatbreads with remaining olive oil or butter and stack wrapped in a clean towel to keep warm and soft.

Arrange warm flatbreads on a platter with the palusami-style dip in a bowl. Serve with lime wedges for squeezing over the dip or flatbreads. For best texture, serve dip warm; leftovers refrigerate up to 3 days and reheat gently, adding a splash of coconut milk if needed.