Chembu (Colacoasia Root) can be used to prepare many tasty recipes.
Here is one such recipe.
Coconut – ¼ cup
Green Chilli – 3
Cumin Seed (Jeera) – 1 tsp
Garlic Pod – 1
Arbi (Chembu/ Colacoasia Root/Taro Root) – 250 Gms
Chilli Powder – ¼ tsp
Turmeric (Haldi) Powder – 1/8 tsp
Curd (Yogurt / Dahi) – ½ cup (Beaten smoothly)
Salt to taste
Oil – 1 tbsp
Mustard (Rai) – ¾ tsp
Cumin Seed (Jeera) – ½ tsp
Red Chilli – 2
Curry Leaves – 1 strand
Asafoetida (Hing) – 1/8 tsp
Soak the Taro Root in water for 15 minutes. Wash it well twice or thrice till the water runs clear. Peel the skin and discard. Cut the Taro into pieces.
Grind the ingredients under the “To Grind” column into a fine paste with little water.
Heat two cups of water in a pan. When the water starts boiling, drop the cut Taro Roots gently into the water. Add Salt, Haldi and Chilli Powder. Cover and simmer for 6 to 8 minutes till the Taro Roots become soft.
Add the ground Coconut paste. Add Curd. Mix well and cook in low flame. Adjust Salt, if required. Simmer for 2 to 3 minutes.
In a pan, heat the Oil and the Mustard. When it crackles, add Cumin Seed, Red Chilli, Green Leaves and hing.
Transfer this tempering immediately to the Taro Curry.
Serve with hot steaming white.