Chembu asthram is a traditional kerala curry made with ground coconut paste and curd. This curry is goes well with with kanji ( rice porridge) and muthira stir fry.
Chembu/Colocasia – 250 gm
Salt as needed
Turmeric powder – 1/2 tsp
Chilli powder- 1/2 tsp
Cumin seeds – 1/4 tsp
Grated coconut – 1 cup
Shallots/ Kunjulli – 4 nos
Turmeric powder – 1/4 tsp
Coconut oil- 1 tbsp
Shallots/Small onions, chopped – 1 tbsp
Dry red chillies – 2 nos
Mustard seeds – 1 tsp
Grind grated coconut, cumin seeds, chilli powder, shallots, turmeric powder with a little water to a smooth paste. Keep this aside.
Clean and cut colocasia into pieces. In a pan, add colocasia, required water, turmeric powder and salt. Cook well. Add ground coconut paste to boiled colocasia with little water and boil, Add curd into the curry and mix well.
Heat coconut oil in a pan. Splutter mustard seeds, Add chopped shallots, dry red chillies and curry leaves. When the onion turns brown in colour, pour it over the curry.
12 thoughts on “Chembu asthram/Colocasia in coconut yogurt gravy/Taro root in coconut yogurt gravy”
Chembu looks so creamy and tasty
I want to drink that coconut curry gravy!
I love taro for it's creamy texture. Love the coconut gravy!
What a delicious spread! Such a tasty looking curry!
creamy and yummy curry..drroling at the spread
Love this Chembu asthram curry Beena.. It's drooling..
Adipoli chembu ashrtram
So creamy and awesome…
Such a lovely curry… never tried cooking with chembu… the meal about looks so tempting…
Love the texture and colour of this dish ! looks so appetising Beena!
Looks creamy and delicious!
Asthram looks yummy…