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