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Colocasia Curry – Taro Root – Chembu Curry

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Colocasia Curry Colocasia Curry Taro Root Chembu Curry

Colocasia Curry – Taro Root – Chembu Curry

Colocasia Curry or Chembu Ashtram-  A nice comforting curry to be had with rice or ‘Kanji’ ( Rice Gruel / Porridge)

Colocasia also known as Elephant-ear, TaroCocoyamDasheenChembu, and Eddoe in different languages.  The smaller sized ‘baby’ roots are best for this curry.

Colocasia Curry – Taro Root – Chembu Curry


Recipe Type: Vegetarian / Curry
Author: Recipes ‘R’ Simple
Prep time: 15
Cook time: 20
Total time: 35
Serves: 6

Ingredients:

  • 2 cups or chopped colocasia root. While peeling be sure to remove all the green colored flesh. Chop into bite size pieces.
  • 1 Tbsp chilli powder
  • ¼ Tbsp turmeric powder
  • ¼ Tbsp salt
  • ¹⁄3 cup fresh grated coconut
  • 2 shallots (small red onion)
  • 1 tsp aniseed & ½ tsp cumin ( or according to preference)
  • 1 cup beaten yoghurt (not  too sour)

For seasoning:

  • 3 Tbsp vegetable or coconut oil
  • ¼ tsp mustard seeds
  • 3 long dried chillies cut into pieces
  • a handful of curry leaves

Method:

steps for colocasia curry Colocasia Curry Taro Root Chembu Curry

  • Add the thoroughly peeled and rinsed root into a wide pot with a heavy bottom. Add enough water to completely cover the vegetable.
  • Add the chili powder, turmeric powder and salt. Stir and bring to a boil. Reduce heat to a simmer and cook partially covered for 10 – 15 minutes till the root is completely tender. Check to see if a spoon can easily cut through the centre of one piece (1).
  • Add the fennel, cumin and shallots to a small grinder (2).
  • Add the grated coconut as well (3) .
  • Grind to a fine paste (4).
  • Next, add the beaten yoghurt (5).
  • And mix till smooth (6).
  • Add this to the completely cooked root (7).
  • Add some water to loosen (8).
  • Bring to boil and then simmer till the coconut mixture is cooked.
  • Season : Heat oil, splutter mustard seeds. Add the dried chili and curry leaves and allow to fry a bit. Add this to the curry. Do not stir. Keep covered for 10 minutes. Then serve with rice or ‘kanji’.

Colocasia Curry – Taro Root – Chembu Curry

Try it and let us know – Colocasia Curry – Taro Root – Chembu Curry .

Notes: 
  • Some are wary of this  root vegetable because of the possibility of itch. If they are not cooked through fully, they tend to itch while eating. ( So don’t try them before the cooking process is over) Cook till absolutely tender and the itchiness is gone. Adding a little extra coconut oil while seasoning can reduce itchiness as well. And while you are preparing the root, oil your hands.  Its also a good idea to peel the dry root before  rinsing and chopping.
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