Chembu Curry /Taro Curry

Chembu Curry /Taro Curry

Ingredients

1. Chembu/Taro - 2 cup (Medium size cubed pieces)
2. Kukum star/Kudampuli -1 piece
•  OR Tumerind pulp -1 tbsp (add 1/4 cup water and keep it aside)
3. Turmeric Powder -1/2 tsp
4. Salt to taste

For Grinding

1. Grated coconut-3/4 cup
2. Shallots/Cheriya Ully -2
3. Kanthari mulaku -4 
• OR Green Chilly -2
4. Cumin Seeds/Jeerakam -1/4 tsp

For Seasoning

1. Oil -2 tsp
2. Mustard seeds -1/2 tsp
3. Shallots -1 Finely chopped
4. Curry Leaves -1 spring
5. Red Chilly -2

Directions

• Clean and cut chembu/Taro into medium size cubed pieces
• Grind together coconut ,green chilly,shallots and cumin seeds and make a very smooth paste
• Cook the chembu/taro in low flame with Kudam puli/Kukum star in a pan with enough water ,till it become soft
• Then add salt and bring to boil
• Add the ground coconut paste ,turmeric powder and sufficient water and cook till gravy become thick
• Remove it from the fire
• Heat the oil in another pan add mustard seeds
• When it splutters add sliced shallots,Curry leaves and Red Chilly,saute till onion become brown
• Pout it to the chembu/Taro Curry and mix well 
• Keep it closed for 5 minutes 
• Serve with Rice

Tip 

• If you are using tamarind pulp ,pour it to the cooked chembu/Taro , before adding coconut paste
• If the chembu/Taro is not itchy (Choriyan chembu) then no need of adding Tamarind or kukum star/Kudam puli