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Tuesday, March 05, 2019

Chembu Erissery | Taro Root Curry (Step by Step Pics)

When there is complete abstinence from all non vegetarian food during lent and I know many of you are cracking your heads for all available vegetarian options.I am also with you for that matter and do let me also know any good vegetarian curries that I haven't posted here yet. As we are also observing lent so you may get to see all vegetarian posts hereafter till Easter. Today's post is a tasty recipe with chembu that mom suggested over a casual talk and I thought to give this a try the very next day. I have already made this thrice now after that and each time this curry has gained interest in all at home. My H is not a fan of chembu(taro root) and during my initial days after marriage he used to stop me from buying this veggie. However, things changed when I once made chembu asthram which he still likes the most. Thereafter he is the one who takes initiative to buy chembu now. Then I gave this a try - chembu pullisery, which is also good for a change. Do you also have someone who doesn't like this veggie? Then this recipe is a great one to feed chembu in disguise as the mashed chembu gives no clues of this veggie and looks like the parippu curry(dal fry). Do give this a try and enjoy !!



Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4
Author ~ Julie
Ingredients
chembu 2 big ones or 1/2 cups cubed
turmeric powder / manjal podi 1/2 tsp
chilly powder/ mulaku podi 1/ 2tsp
salt to taste

to grind
coconut grated 1/2 cup
cumin seeds/ jeerakam 1/2 tsp
garlic pods 3
chilly powder 1/2 tsp / bird's eye chilli(kanthari mulaku) 3-4

to temper
mustard seeds / kadukku 1/2 tsp
red dry chilli / vattal mulaku 2 broken
shallots 2 sliced
coconut grated 3 tbsp
curry leaves
oil (preferably coconut) 2 tbsp



Method

  • Scrape the skin of chembu and cut in small cubes, put in a bowl with water. Add this to a cooker,add enough water. Add in turmeric powder,chilly powder and salt. Cook for 2 whistles in a pressure cooker.




  • Wait to release pressure and then mash the chembu pieces nicely using a potato masher or a hard spoon. In the mean time, grind the ingredients listed under 'to grind' to a smooth paste. Add this to the mashed chembu mix. Give a quick stir and simmer to boil after adding nearly a cup of water else the curry may thicken very much. This curry thickens as it cools down, so add water accordingly. Switch off flame and keep aside.




  • In another pan, heat oil. Splutter mustard seeds,add in dry red chillies and curry leaves along with sliced shallots. When the shallots turn slightly brown, add in the grated coconut and fry until golden brown. 







NOTES
* You can make erissery using raw banana(vazhakka) instead of chembu.

RELATED POSTS
* Chembu Asthram
* Chembu Pullissery
* Chembu Chips
* Chembu Mezhukuparetti


2 comments:

Angie Schneider said... Best Blogger Tips

Haven't had taro in ages! This looks so good and comforting.

Chitra Sayeeram said... Best Blogger Tips

Didnt know that chembu can also be used to make erissery.. Nice one :)