Chembu/Taro is used in making dishes like Chembu Fry, Chembu Varuval and Sambar etc. I tried making Chembu Thoran, a Kerala Style dish and it became a success in the first attempt. The coconut oil used in this dish gives it a decadent and nutty rich flavor. You can have this dish with steamed rice accompanied with Sambar, Rasam, Kozhambu etc.
Colocasia (Taro Root / Arbi / Chembu) – 500 Gms
Coconut Oil – 2 tbsp + 1 tbsp
Mustard Seeds – ¾ tsp
Curry Leaves – from 1 twig
Cumin Seeds – ¾ tsp
Green Chillies – 2 (sliced)
Large Onion – 1 (finely chopped)
Turmeric Powder – 1 pinch
Chilli Flakes – 1/8 tsp
Salt – to suit taste
Grated Coconut – ¼ cup
Pearl Onion (Shallots) – 4 or Regular Onion – ¼
Peel the skin of the Taro and clean well under running water. Cut them into medium sized small cubes. Keep aside.
Crush the grated Coconut coarsely and the shallots together and keep aside
Heat 2 tbsp of Oil in a pan. Splutter the Mustard Seeds and Cumin Seeds. Add the finely chopped Onion and sliced Green Chilli. Sauté till the Onion become translucent.
Add Chopped Taro, Salt and Turmeric Powder. Mix them well. Simmer them for 4 to 5 minutes in low flame covered with a lid. (Keep stirring in between at intervals).
Add the crushed Coconut and shallots. Add the Chilli Flakes. Mix well.
Add the Curry Leaves and a spoon of Coconut Oil. Cover with a lid and simmer again for 2 to 3 minutes.
Transfer to a serving bowl.
No need to add water at any time.
Taro gets cooked with the steam which comes out from it.
Cook in low flame