Chembu Moru Curry

Chembu Moru Curry


1. Chembu / taro root – 3 small, cubed

    Curry leaves –  A few

    Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Water – Around 1 – 1.5 cup or as required

    Salt – To taste

2. Grated coconut –  3/4 cup

    Cumin seeds – 1/2 tsp

    Garlic – 1 – 2 small cloves (optional)

    Green chilies – 2 – 3

3. Yoghurt – 2.5 cups, beaten with little water

4. Coconut oil – 1.5 tbsp

    Mustard seeds – 3/4 tsp

    Dry red chilies – 2, broken

    Curry leaves – 1 sprig

    Fenugreek seeds – 1/4 tsp (You can replace it with 1/8 tsp fenugreek powder. Sprinkle it when the moru curry is done.)


1. Grind the grated coconut, cumin seeds, garlic and green chilies to a very fine paste adding little water.

2. Cover and cook the ingredients numbered 1 in a cheena chatti or any vessel until the chembu / taro root is done.

3. Add the ground coconut mixture and cook at low heat for a few minutes, until the raw taste of coconut is gone completely. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies, curry leaves and fenugreek seeds. Switch off when the fenugreek seeds turn brown. Pour the seasoning over the moru curryi. Cover with a lid for 10 minutes. Serve with any mezhukkupuratti / thoran, pappadam etc.

Chembu Moru Curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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