Chembu Thandu/Colocasia stem is very tasty vegetable which has not got the recognition it deserves. Almost every household in Kerala has this in their backyard but it’s usually used as a last resort or never at all. I make it a point to prepare few dishes with this whenever I go on vacation.
This is a simple and easy kalan recipe with yogurt and doesn’t need coconut.
Chembu Thandu Kalan
2 cups chembu thandu cleaned and cut into 1” rings
½ cup thick yogurt
½ tsp chili powder
¼ tsp turmeric powder
5 shallots sliced
Few curry leaves
¼ tsp cumin powder
2 pinch fenugreek powder
¼ tsp mustard seeds
¼ tsp whole fenugreek seeds
2 whole dry red chili
2 tsp oil.
Cook chembu thandu in ½ cup water along with shallots, chili powder, turmeric powder and salt for 5 minutes.
Mix yogurt, fenugreek powder, cumin powder and add to the pan. Take of the fire when it starts to simmer. Don’t boil or the yogurt will curdle.
Heat oil and add mustard seeds. When it splutters add fenugreek seeds, dry chilies and curry leaves. Stir for few seconds and pour into the curry and mix.
Serve with rice.
You can substitute raw plantain, vellarikka or yam for chembu thandu.