Chembu Moru Curry

Chembu curry is taro root cooked with spices and simmered in a yogurt and coconut sauce and is a wonderful tangy and cooling accompaniment to rice, especially on hot summer days.

Course Vegetable Curries

Cuisine Indian - Kerala

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 98kcal

Author Manju

Ingredients

3-4 medium taro root / arbi / chembu
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ cup grated coconut
½ teaspoon cumin seeds
2-3 green chillies
2-3 cups full fat yogurt
salt to taste
1 tablespoon coconut oil
½ teaspoon mustard seeds
2 dried red chillies
7-8 curry leaves
¼ teaspoon fenugreek seeds roasted and crushed

Instructions

Peel and wash the chembu well. Cut into one inch thick pieces.
In a saucepan or a kadhai, add the cut chembu, turmeric powder and red chile powder along with 1 - 1 ½ cups water. Cover and cook for 10 mins or so, till the chembu is fork tender.
While the chembu is cooking, add the grated coconut, cumin seeds and green chillies to a blender or mixie jar. Add a ¼ cup of water and grind to a smooth paste.
Add this paste to the yogurt in a medium sized bowl and whisk well to combine.
Once the chembu is cooked, add the coconut yogurt mixture to the pan. Add salt and mix well.
Let it cook for a couple of mins on medium heat. Keep the heat low to medium so that the yogurt does not separate. Turn off the heat.
Heat oil in a small saucepan or a tadka pan. Add the mustard seeds to it. Once it splutters, add the dried red chillies and the curry leaves. Turn off the heat and add the crushed fenugreek.
Pour this over the chembu curry and close the pan right away for the flavors to steep into the curry.

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