Chembu Asthram / Taro Root Curry

Chembu asthram is a typical Kerala dish that is served as part of an offering, along with kanji (rice gruel), muthira puzhukku (horse gram stir-fry) and mango pickle, during kumbha bharani festival in Chettikulangara, Kerala. It is so easy to prepare and makes a great accompaniment with rice/ kanji. Here’s the recipe:

 

Ingredients (Serves 5 - 6)

1. Chembu / taro root / colocasia - 6 - 7, small

2. Green chillies - 2 - 3, slit

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Salt - To taste

Curry leaves - 1 sprig

Kudam puli / cocum - 2 or to taste, soaked in warm water and torn to pieces (You can replace it with tamarind or 1/2 - 3/4 cup curd  if you want)

3. Grated coconut - 1.5 cup

Pearl onions - 3 - 4, small

Cumin seeds - 1/4 - 1/2 tsp

4. Pearl onions - 4 - 5

Curry leaves - 1 sprig

5. Oil, preferably coconut oil - 2 - 3 tsp

6. Salt - To taste

Method

1. Grind the grated coconut along with pearl onions and cumin seeds to a very fine paste.

2. Peel the taro roots and wash them. Cut them into slightly large cubes. Cook them covered, at medium-low heat, along with ingredients numbered 2, adding enough water.

3. When the taro root pieces are done (do not overcook them), add the ground coconut paste. Mix well. (If you are adding yoghurt instead of kudam puli, add it now). Cook for 1 - 2 minutes at low heat until the raw taste of coconut is gone. Taste check for salt. Switch off.

4. Heat 2-3 tsp coconut oil in a small pan. Fry pearl onions until light brown. Now add curry leaves. Fry until the pearl onions turn brown. Pour on top of the curry. Close with a lid and keep aside for 15 mts. Serve with kanji / rice.