Taro / Chembu Asthram


3 cups taro / chembu / colocasia, chopped
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
3/4 tsp cumin seeds
2-3 green chillies
1 cup thick yogurt
salt to taste
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
2 tbsp coconut oil


  1. Peel and chop taro into cubes.
  2. In a pan, add chopped taro, kashmiri chilli powder, turmeric powder, salt and enough water and boil well and cook till soft.
  3. In a blender, add grated coconut, cumin seeds and green chillies together to a paste adding little water.
  4. Add the ground mixture to the cooked taro and mix well at low flame till the raw smell goes.
  5. Add the beaten yogurt and mix well. Adjust the salt. Do not boil.
  6. Heat coconut oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  7. Pour this seasoning over the curry. Close with a lid and keep aside for 15 minutes. Mix well and serve with kanji / rice…

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