Chembu (Colocasia, Taro) curry

 

Chembu is used widely in Kerala in a wide variety of recipes.This is a starchy vegetable and is quite delicious steamed, fried or smothered with seasonings. This is found growing in most homes in Kerala and thrive without any attention.

This is a simple recipe that goes well with rice.

Recipe:

Chembu - 1 cup ( Remove the skin and cut into small pieces)

Turmeric powder- 1/3 tsp

Salt- to taste

Coconut grated- 1/2 cup

Green chilies- 4 (Add more if you like it with more heat)

Cumin - 1/3 tsp.

Tamarind- one tablespoon. Mix well with some water to obtain tamarind extract. Discard the seeds.

Method:

Cook the diced chembu with the turmeric powder and salt with about 1 cup water, over medium flame.

While the chembu is cooking, grind the coconut, chilies and cumin to a smooth paste.

Once the chembu is cooked, add the coconut mixture to it and cook on low heat.

When the chembu curry starts to boil, add the tamarind extract and mix well. Turn off and keep covered for a few minutes.

In a seperate small pan, add oil. When the oil is hot, add mustard seeds.

As mustard seeds start to pop, add the shallots and curry leaves and fry till they turn brown.

Pour this over the curry. Mix well. Adjust salt.

Serve warm with rice.

Note:  Chembu  can get mushy if overcooked.