Chembu Curry
Veg
Vegan
A thick, lightly tangy curry of taro (chembu/arbi) cooked in coconut milk with turmeric and dried chilli, tempered in coconut oil with mustard seeds and curry leaves. A simple, homely staple that complements Kerala rice meals perfectly.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | chembu (taro root) |
| 1 cup | grated coconut |
| 2 teaspoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 3 cups | water |
| 1 teaspoon | mustard seeds |
| 2 | dried red chilies |
| 1 sprig | curry leaves |
| 2 tablespoons | coconut oil |
| 1 teaspoon | tamarind paste |
| — | salt to taste |
Instructions
- 1 Peel and cube the chembu into bite-sized pieces.
- 2 In a pot, add the cubed chembu and 2 cups of water. Boil until the chembu is tender.
- 3 While the chembu is boiling, grind the grated coconut with coriander powder, red chili powder, and turmeric powder into a smooth paste using a little water.
- 4 Once the chembu is cooked, add the coconut paste to the pot and mix well.
- 5 Add the remaining 1 cup of water and salt to taste. Simmer for 5-7 minutes.
- 6 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add dried red chilies and curry leaves.
- 7 Pour the tempering over the curry and mix well.
- 8 Finally, add the tamarind paste and simmer for another 2 minutes.
- 9 Serve hot with steamed rice.
Tips
Adjust the amount of tamarind paste according to your taste preference for tanginess.