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Kerala Style Taro Colocasia Stir Fry/ Chembu Thoran

tastydelightz by tastydelightz
March 24, 2019
in 30 minutes or less, 30 minutes or less, All recipes, Entree
41
Kerala Style Taro Colocasia Stir Fry/ Chembu Thoran

Chembu/Taro is used in making dishes like Chembu Fry, Chembu Varuval and Sambar etc. I tried making Chembu Thoran, a Kerala Style dish and it became a success in the first attempt. The coconut oil used in this dish gives it a decadent and nutty rich flavor. You can have this dish with steamed rice accompanied with Sambar, Rasam, Kozhambu etc.

Ingredients:

Colocasia (Taro Root / Arbi / Chembu) – 500 Gms

Coconut Oil – 2 tbsp + 1 tbsp

Mustard Seeds – ¾ tsp

Curry Leaves – from 1 twig

Cumin Seeds – ¾ tsp

Green Chillies – 2 (sliced)

Large Onion – 1 (finely chopped)

Turmeric Powder – 1 pinch

Chilli Flakes – 1/8 tsp

Salt – to suit taste

To Grind:

Grated Coconut – ¼ cup

Pearl Onion (Shallots) – 4 or Regular Onion – ¼

Method:

Peel the skin of the Taro and clean well under running water. Cut them into medium sized small cubes. Keep aside.

Crush the grated Coconut coarsely and the shallots together and keep aside

Heat 2 tbsp of Oil in a pan. Splutter the Mustard Seeds and Cumin Seeds. Add the finely chopped Onion and sliced Green Chilli. Sauté till the Onion become translucent.

Add Chopped Taro, Salt and Turmeric Powder. Mix them well. Simmer them for 4 to 5 minutes in low flame covered with a lid. (Keep stirring in between at intervals).
Add the crushed Coconut and shallots. Add the Chilli Flakes. Mix well.

Add the Curry Leaves and a spoon of Coconut Oil. Cover with a lid and simmer again for 2 to 3 minutes.

Transfer to a serving bowl.

Note:

No need to add water at any time.

Taro gets cooked with the steam which comes out from it.

Cook in low flame

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