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.
Pour this tempering to the Chembu Masala Curry. Mix. Serve hot with steamed Rice, Idli, Dosa etc.
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