Chembu Curry

Method

1. 1

   Prepare colocasia: Peel 300g colocasia (arbi/chembu). Cut into medium cubes. Parboil in salted water until just tender — about 10 minutes. Drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 3 green chillies, 1 tsp cumin and half tsp turmeric with water to a smooth paste.

3. 3

   Thin the paste: Add 1.5 cups water to the coconut paste to make a thin gravy.

4. 4

   Cook coconut gravy: Pour thinned coconut paste into a pan. Heat on medium heat stirring.

5. 5

   Add chembu: Add parboiled colocasia. Mix gently.

6. 6

   Simmer: Cook on medium heat 8-10 minutes until gravy thickens slightly and chembu has absorbed the coconut flavour.

7. 7

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they splutter add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

8. 8

   Add yogurt: Pour tempering into chembu curry. Add 2 tbsp thick yogurt and stir gently on very low heat 2 minutes.

9. 9

   Adjust consistency: The curry should be creamy and flowing — add a splash of water if too thick.

10. 10

    Serve: Adjust salt. Chembu curry should be mildly spiced and creamy. Serve hot with rice and papadam.