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Colacoasia Root Curry / Arbi Curry / Chembu Curry

tastydelightz by tastydelightz
June 22, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Entree
40
Colacoasia Root Curry / Arbi Curry / Chembu Curry

Chembu (Colacoasia Root) can be used to prepare many tasty recipes.

Here is one such recipe.

Ingredients

To Grind:

Coconut – ¼ cup

Green Chilli – 3

Cumin Seed (Jeera) – 1 tsp

Garlic Pod – 1

Other Ingredients:

Arbi (Chembu/ Colacoasia Root/Taro Root) – 250 Gms

Chilli Powder – ¼ tsp

Turmeric (Haldi) Powder – 1/8 tsp

Curd (Yogurt / Dahi) – ½ cup (Beaten smoothly)

Salt to taste

For Tempering:

Oil – 1 tbsp

Mustard (Rai) – ¾ tsp

Cumin Seed (Jeera) – ½ tsp

Red Chilli – 2

Curry Leaves – 1 strand

Asafoetida (Hing) – 1/8 tsp

Method

Soak the Taro Root in water for 15 minutes. Wash it well twice or thrice till the water runs clear. Peel the skin and discard. Cut the Taro into pieces.

Grind the ingredients under the “To Grind” column into a fine paste with little water.

Heat two cups of water in a pan. When the water starts boiling, drop the cut Taro Roots gently into the water. Add Salt, Haldi and Chilli Powder. Cover and simmer for 6 to 8 minutes till the Taro Roots become soft.

Add the ground Coconut paste. Add Curd. Mix well and cook in low flame. Adjust Salt, if required. Simmer for 2 to 3 minutes.

 

In a pan, heat the Oil and the Mustard. When it crackles, add Cumin Seed, Red Chilli, Green Leaves and hing.

Transfer this tempering immediately to the Taro Curry.

Done!

Serve with hot steaming white.

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