Taro / Chembu Curry

Ingredients

• Taro root / Colocasia – 6 , small
• Green chillies – 2, slit
• Turmeric powder – 1/4 tsp
• Chilly powder – 1 tsp
• Curry leaves – 1 sprig
• Cocum – 2, soaked in warm water and torn to pieces (You can replace it with tamarind or 1/2 – 3/4  cup curd if you want)
• Grated coconut – 1.5 cup
• Pearl onions – 3
• Cumin seeds – 1/4  tsp

Preparation

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 green chilly,turmeric powder,chilly powder, cocum, curry leaves and salt 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 cocum, add it now). Cook for  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 4 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 minutes.