Chembu asthram/Colocasia in coconut yogurt gravy/Taro root in coconut yogurt gravy

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.


Ingredients

Chembu/Colocasia – 250 gm
Salt as needed
Turmeric powder – 1/2 tsp


To grind

Chilli powder- 1/2 tsp
Cumin seeds – 1/4 tsp
Grated coconut – 1 cup
Shallots/ Kunjulli – 4 nos
Turmeric powder – 1/4 tsp


For tempering

Coconut oil- 1 tbsp
Shallots/Small onions, chopped –  1 tbsp
Dry red chillies – 2 nos
Mustard seeds – 1 tsp

Method

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.

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