Chembin Thaalu Pulincurry / Colocasia (Taro) Stem Curry

Chembin thaalu Pulincurry / Taro stem pulincurry

Ingredients (Serves 5)

1. Chembin thaalu / taro stem –  2 stems, peeled and cut into 3/4 inch pieces (Makes about 2.5 cups)

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

4. Shallots – Arounds 1/2 cup, sliced

5. Turmeric powder – 1/4 tsp

Kashmiri chilly powder (good quality) – 1 tbsp

Coriander powder – 1.5 tsp

Hing / asafoetida – 1 – 2 pinches

6. Hot water – 1.5 cup

Jaggery – 1 pinch

7. Tamarind – Lime sized (soak it in1/2 cup hot water for 15 minutes and then squeeze well to get juice)

8. Salt – To taste

Method

1. Peel and chop the taro root stem into 3/4 inch pieces. Add little salt and mix well. Set aside for 10 minutes.

2. Heat coconut oil in a kadai over medium heat. Splutter mustard seeds and fry dried red chilies and curry leaves. Add shallots, little salt and cook until shallots starts to change color. Bring down the heat to low. Add turmeric powder, chilly powder, coriander powder and hing. Cook for a minute or two until their raw smell leaves. Squeeze taro stem pieces well and add to the kadai. Mix well. Cook for 5 – 6 minutes. Add tamarind juice, around 3/4 cup hot water, a pinch of jaggery or sugar, 1/8 tsp salt and mix well. Taste-check for salt. Cook covered for 8 – 10 minutes, stirring occasionally, until thick. Add salt, to taste. Finally add a tsp of coconut oil, few curry leaves and switch off. Serve with plain rice.

Chembin thaalu Pulincurry / Taro stem pulincurry

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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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About Maya

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!

Every Recipe Since 2010

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