Taro root cooked with spices and simmered in a yogurt and coconut sauce is a wonderful tangy and cooling accompaniment to rice, especially on hot summer days. This Chembu Moru Curry also called Chembu Pulissery makes an appearance in the traditional Kerala feast called Sadya!
Cook the cucumber in water with the turmeric powder, cayenne and salt, till it gets just cooked. Add the tomatoes and cook for a couple of minutes, till it softens.
While the cucumber and tomato is cooking, grind the coconut, green chillies and cumin to a very fine paste with a little water.
Once the cucumber and tomato is cooked, add the coconut paste to it and bring it to a boil.
Meanwhile, beat the yogurt well and keep it ready. Once the coconut - cucumber mixture comes to a boil, reduce the heat and add the yogurt to this, stirring constantly. Cook till steam comes from the pan and don't let the curry come to a boil or else the yogurt will separate.
Switch off the heat. In a smaller pan, heat the coconut oil and add the mustard seeds to it. Once the mustard seeds splutter, add the curry leaves, dried red chillies and the fenugreek powder. Switch off heat and pour this over the taro root curry. Close the pan with a lid, to let the curry absorb the flavors from the tempering.
Mix well before serving and serve with hot rice and a side of vegetables.
The yogurt used has to be sour for the curry to be delicious. Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.