This is a traditional and simple Kerala Dish. It is flavorful because of the Coconut Oil used in this dish. Chembu (Taro) is a favorite vegetable for many of us. And this dish with Chembu can be prepared easily. It goes well with steamed Rice, Idli, Dosa and Roti etc.
Ingredients:
Chembu (Taro /Arbi) – 250 Gms
Turmeric Powder – ¼ tsp
Salt to suit taste
To grind:
Coconut Oil – 1 tsp
Shallots (small Onions) – 6
Grated Coconut – ¾ cup
Curry Leaves – from 1 twig
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tsp
Tamarind – 1 small piece
For Tempering:
Coconut Oil – 1 ½ tbsp
Finely chopped Shallots (or Onion) – 2 tbsp
Curry Leaves – from 1 twig
Method:
Scrap the skin of the Chembu and rinse well. Chop the Chembu into round pieces.
Boil 2 cups of water in a pan. When it comes to a boil, add the chopped Chembu, Salt and Turmeric Powder. Close the pan with a lid and cook for 6 to 8 minutes or till the Chembu becomes tender.
In the meanwhile, heat one tsp of Coconut Oil in another small pan. Add the small Onions and stir fry them for a minute. Add the grated Coconut and curry leaves. Stir fry till the color of the Coconut starts changing. Add the Chilli Powder, Coriander Seed Powder and Tamarind. Stir cook for a minute in low flame. When it cools, grind them together into a fine paste with little water.
Add this paste to the Chembu once the Chembu is cooked soft. Mix well.
Adjust water and Salt. Simmer for 3 to 4 minutes till the raw smell goes away.
Heat Oil in a pan. Add Mustard Seeds and allow them to crackle. Add the finely chopped Shallots and Curry leaves. Stir fry them till the Onion turns golden brown.
Pour this tempering to the simmering Chembu curry. Turn off the flame and transfer to a serving bowl.
Note:
Apply oil in your hands while scrapping the Chembu since Chembu is likely to give an itching sensation to the hand. Oil will avoid this.
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