Chembu UdachuCurry(Kerala Style)

Chembu or taro is also known as colocasia is a starchy root vegetable,which is extensively used in South Asia.Keralites used this as a staple food,as a side dish,or as a component in various side dishes.As a staple food it is steamed and eaten with onion-chilly chutney.The tender leaves and stems of certain varieties of chembu are used as a vegetable in Kerala.A lot of people are not fond of chembu.But I love this  and made my all time favorite chembu udachu curry out of it. 
Ingredients: 

• chembu/taro/arvi/colocasia-3
• grated coconut-half cup
• green chilly-3
• shallots/small onion-3
• garlic-1clove
• curry leaves-a sprig
• turmeric powder-a couple of pinches
• kudampuli-a small piece
• salt to taste
• mustard seeds-1/2tsp
• dry red chilly-2
• oil- as required  

Method:

• clean and wash taro.Peel off the skin and cut into medium  pieces.
• cook it with turmeric powder,salt,kudampuli and water.grind together coconut,green chillies,onion,garlic and curry leaves smoothly.
• add this into cooked taro and boil it.
• then season with mustard seeds,chopped shallots,red chillies and curry leaves. 

Serve warm with Rice.....
Happy Cooking!!!