Chembu Asthram | Colocassia(Taro Root/ Arbi)Curry

The colocasia curry(chembu asthram) is a famous curry made with ground coconut paste & curd.Kanji (gruel rice)is served usually with this and kanji is prepared by boiling large amounts of water, the recipe is here. Back in India,I always loved this combo very much when mom prepared it at home. I loved eating chembu asthram just like that without kanji, it has a distinct flavor of its own. Here's how I prepare the asthram. This is such a comfort combination that none can deny this combo,do try it out !!

Ingredients

chembu /colocasia 5-6 medium sized

chilly powder /mulakku podi 2 tsp

turmeric powder /manjal podi1/2 tsp

salt to taste

curd/yogurt 1 cup (beaten)

to grind

coconut 1/2 cup shredded

cumin seeds 1 tsp

shallots 4-5

to temper

red dry chillies 2-3

shallots 3-4 sliced thin

curry leaves few

mustard seeds 1tsp

coconut oil 2tsp

Method

• Peel the skin of taro root/colocasia.Cut into larger cubes.Wash the taro roots.(refer notes on how to wash them). Boil the colocasia with enough water,salt,turmeric powder,chilly powder.Cook till done.(don't overdo to mash them)
• In the meantime,grind the ingredients listed to a smooth paste with little water. Add this to the cooked colocasia and give a quick stir.Adjust salt. Lower the flame and add the beaten curd.Put off flame.

• Heat oil in another pan ,splutter mustard seeds,fry curry leaves red dry chillies. Saute the sliced pearl onion and fry till pinkish brown.Add this to the cooked colcasia curry. Mix and serve hot with kanji.

NOTES

* Taro roots/colocasia tends to itch the hands once we put it in water and rinse.So,either use a colander and slotted spoons.If you accidentally forget to use this method and end up itching.Always apply coconut oil after drying your hands.

Sending this to The Kerala Kitchen event hosted at my space