Saturday, March 16, 2013

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. 
  • 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  
  • 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!!!