Chembu/Colocasia/Arbi Masala Curry

This is simple kerala dish and i learned this recipe from my mom-in-law. This dish goes well with steamed rice, dosa and idli. Use coconut oil if possible, as it gives a nice taste to the dish.


Ingredients

10 Chembu/Colocasia/Arbi
1/2 tsp Turmeric powder
Salt to taste

For grinding

2 tbsp Coconut Oil
5 - 6 Shallots/Small onion (cut into two)
3/4 cup Coconut (freshly grated)
6 - 7 Curry leaves
2 tsp Red chilli powder
4 tsp Coriander powder

For tempering

2 tbsp Coconut Oil
10 Shallots/Small Onion (finely chopped)
5 Curry leaves


Method

• Scrape off the skin of all the chembu and clean well in fresh water.
• Cook chembu in a pressure cooker along with turmeric powder and salt.
• For Grinding: In the mean time, heat oil in a kadai. Add small onion. After a minute, add grated coconut and curry leaves. Stir fry till the coconut starts to change its colour.
• Now add red chilli powder and coriander powder. Stir fry for 1 minute or till the raw smell of the masala is gone.
• Take off from flame and let it cool a bit. Grind it into a smooth paste, by adding little water.
• When the chembu is nicely cooked, put the ground mixture into it. Mix well.
• Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.
• Take off from heat and keep aside.
• For tempering: Heat oil in a kadai. Add small onion and curry leaves. Saute till the onion turns golden brown colour. 
• Pour this tempering on the chembu masala curry and serve it hot with steamed rice, Idli or Dosa.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!