Taro Masala/ Arbi Masala/ Chembu Masala Curry

One of the traditional Kerala recipes is Chembu Masala Curry. Chembu (Taro/Arbi) turns out to be a very tasty root vegetable when cooked in the right way with the right ingredients. And this root vegetable is a common and abundantly available vegetable in the Kerala Region. I learnt the method for making this tasty dish from one of my friends from Kerala. As is common for dishes from this region, use Coconut Oil for this dish.

Ingredients:

Chembu (Arbi / Taro) – 250 Gms

Turmeric – 1 pinch

Salt – to suit your taste

For Grinding:

Grated Coconut – ¼ cup

Shallots – 8

Curry Leaves – from 1 twig

Red Chilli Powder – 1 tsp

Coriander Seed Powder – 3 tsp

Coconut Oil – 1 tsp

For Tempering:

Coconut Oil – 1 tbsp

Mustard Seed – ¾ tsp

Finely Chopped Shallots – 8

Curry Leaves – from 1 twig

Method:

Wash the Chembu (Arbi) well. All the mud clinging to it should be washed off well. Peel the skin and discard. Cut the peeled Chembu into ½ to ¾ inch thick pieces or round slices.

Heat 1 ½ cup of water in a pan. When it starts boiling, add the Chembu pieces, Salt and Turmeric Powder. Cover the pan and simmer for 6 to 8 minutes in medium flame till the Chembu is cooked well.

Steps for grinding:

Heat a tsp of Coconut Oil. Add small Onions (Shallots). Roast them for a minute. Add the grated Coconut and the Curry Leaves. Stir fry till the Onion start to change its color. Add Chilli powder and Coriander Powder. Stir cook for a few seconds in low flame till the raw smell of the masala goes away. Switch off the flame and allow it to cool a little. Grind them together to a smooth paste with little water.

When the Chembu is cooked well, add the ground Masala to it.

Mix well. Adjust water and Salt. Simmer it for 2 to 3 minutes to combine everything together. Switch off the flame.

Heat 2 tsp of Coconut Oil in a pan. Add Mustard Seeds and allow it to crackle. Add the chopped Onions and Curry Leaves. Sauté them till the Onion turns golden brown.