Chembu Curry (Taro/Colocasia Curry)

Chembu Curry

Food blogs are really a blessing when you need recipes using certain ingredients. I think that all everyday dishes should be posted. …our kids will need it someday…..
This is a tasty dish but next time I am planning to add some dry fish to this. I am sure it will be yummy.

Chembu Curry (Taro/Colocasia Curry)
Recipe Source: Jisha

3-4 nos. chembu
½ tsp turmeric powder
1 tsp tamarind pulp
1 tbsp oil
½ tsp mustard seeds
1 sprig curry leaves
1 shallot chopped fine

To grind:
½ cup coconut
4 shallots
2 clove garlic
1 tsp chili powder
1 tsp coriander powder
¼ tsp fenugreek powder

Peel, clean and cut the chembu into large cubes. Place in a pan with 1 cup water along with turmeric powder and salt. Cook till soft.
Grind all ‘to grind’ ingredients along with ½ cup water and add to cooked chembu.
It should have a thick consistency. Add more water as required.
Add tamarind pulp. Simmer for 1 minute and take off fire.
Heat oil and add mustard seeds. When it splutters, add curry leaves and shallot.
When shallots turn light brown, add to the curry and mix.


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