1. Colocasia / Taro stem / Thaalu – 3
Pearl onions – 15 – 20, thinly sliced
Green chillies – 3, sliced diagonally
Curry leaves – 1 sprig
2. Grated coconut – 1/2 cup
Turmeric powder – 1-2 pinches
3. Salt – To taste
4. Mustard seeds – 1/4 – 1/2 tsp
Dried red chillies – 2
Raw rice – 1 tsp
Oil – As required
Wash the colocasia stem. Chop them into thin pieces as shown in the picture.
Heat oil in a pan and splutter the mustard seeds. Add in the raw rice and dry red chillies and brown them. Now add ingredients numbered 1 and grated coconut along with turmeric powder and salt. Cover and cook at low heat for a minute. Open and stir-fry until it is dry and cooked well. Serve with rice.
We have used cheema chembu for this preparation. It can be used year round. But verum/velum chembu
is usually consumed only during karkidaka masam. Some varieties of chembu like kannan chembu, kochu chembu can be itchy. In order to avoid that you can use a little more coconut oil while seasoning. You can also apply some coconut oil on your palms before chopping them.