|chembu / taro root / colocasia||1/4 kilogram|
|red chilly powder||1 teaspoon|
|turmeric powder||1/4 teaspoon|
|curd / yogurt||3/4 cup|
|cumin seeds / jeera||1 teaspoon|
|shallots||2 – 3|
|coconut oil||1 tablespoon|
|mustard seeds||1 teaspoon|
|dry red chilly||2|
1. Clean the taro root and remove the skin. Peel the skin completely and remove the green coloured skin which forms inside. Otherwise it may be itchy. Put it in a colander, rub your hands with coconut oil and then clean the taro roots. Otherwise again there are chances of itching.
2. Cut the taro into large pieces and put it in a wide mouthed bowl. Add sufficient amount of water so that the roots are completely covered. Then add red chilly powder, turmeric powder and salt.
3. Cook it covered till the taro roots are cooked properly. It may take around 15 minutes.
4. Meanwhile, grind the ingredients given under “for grinding” into a smooth paste. To this mix the beaten yogurt and keep it aside.
5. Once the taro roots are cooked well, reduce the flame, and add the coconut yogurt mixture. Mix it gently without breaking the cooked taro pieces.
6. Once it starts boiling and froth starts coming from the sides, turn off the stove.
7. In another pan heat oil, add the ingredients given under “for seasoning” saute for a few seconds. Turn off the flame.
8. Now add the seasoning to the curry.
9. Serve it hot.
1. Taro pieces tend to itch the hands once we put it in water and rinse. What I did was peel the skin, rub your hands with coconut oil and then wash the taro pieces in a colander. If you forget all these and end up itching, then apply coconut oil on your hands.
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Enjoy cooking and serving