Chembu curry

Chembu or taro or Colocasia as it is known is a small little starchy root vegetable that is pretty versatile and can be boiled, fried, steamed or even baked and eaten. A lot of people are not fond of this cutie pie because of a slimy feel it has when boiled. But I love this vegetable so after long hours of arguing and convincing my husband I bought this and made my all time favourite chembu curry out of it. Needless to say my husband liked it … a lot :-). So here we are with our easy to make chembu curry just for my readers. This also being sent to Kerala Kitchen being hosted by Ria from riascollection.blogspot.com/ . So here goes.

Ingredients :-

Chembu – 100 gm
Grated coconut – ½  cup
Green chillies  – 3-4 chopped
Garlic chopped – 1
Shallots – 3 – 4 sliced
Turmeric powder – 1/4 tsp
Kudampuli  – 1

Salt to taste

Tadka
Mustard seeds
Dried red chiles
curry leaves
Oil

Method:-

Pressure cook Chembu with 1 cup water, salt, and green chillies until done. Grind grated coconut, turmeric powder and chopped garlic to a paste with sufficient water. Heat oil in a pan and add mustard seeds when they pop up add curry leaves, dried red chillies and sliced onion. Sauté till soft and add chembu and stir in the coconut paste. Add the kudampuli and simmer for 5-6 minutes. DO NOT BOIL.  Serve hot.

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4 thoughts on “Chembu curry

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