Kerala Style Colocasia Stem Curry (Chembu Thaal Curry)
 
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A traditional Kerala curry made from colocasia stems (stems of taro plant) that is simple yet so tasty and comforting!
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Recipe type: Main Course
Cuisine: Kerala
Serves: 3-4
RecipeIngredients
  • 4 stems of colocasia plant (take only stems)
  • ½ tsp sea salt
  • ½ tsp turmeric powder
  • ¼ tsp cayenne pepper or kashmiri red chilli powder
  • 1 cup water
  • 3 tbsp fresh grated coconut (or frozen grated coconut that has been thawed or you can use unsweetened shredded coconut)
  • 1 clove of garlic, sliced
  • 2 tsp cumin seeds
  • 1 tbsp coriander powder
  • 2 small dry red chillies (I use Kashmiri red chillies to keep it less hot)
  • ½ cup water
  • 2 small piece of kodam puli soaked in ½ cup warm water (or a quarter size portion of tamarind soaked in water)
  • salt as needed
For tempering:
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • 1 tbsp shallot (finely chopped)
  • 6-8 fresh curry leaves
RecipeInstructions
  1. Wash the stems thoroughly and scrape the outside to remove any tough fibers. Then cut the stems into 1 inch long pieces. Place them in a medium sauce pan and add the salt, turmeric , chilli powder and 1 cup water and cook covered (with lid open slightly) for about 5 mins until the stems turn soft. Turn heat off and keep this pan aside.
  2. Now heat a skillet or a frying pan and add the grated coconut and roast it on low to medium heat stirring constantly for about 4-5 mins until the coconut is almost golden brown. Then add the garlic, cumin, coriander and red chillies. Continue roasting for another couple mins on low heat. Turn heat off and transfer the mixture to a food processor jar and add the ½ cup water and blend into a very smooth paste. Transfer this paste to the saucepan with the cooked stems and stir to mix.
  3. Place this saucepan back on the stove on low heat and add the soaked kodampuli along with the water (or the tamarind pulp if using tamarind). Let simmer for about 3-4 mins and Check for seasoning and add salt as needed. Turn heat off.
  4. In a separate small tempering pan, heat the coconut oil and add the mustard seeds. When they splutter, add the shallots and stir fry for a couple mins. Then add the curry leaves and turn heat off. Add this oil mixture to the curry.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/09/kerala-style-colocasia-stem-curry-chembu-thaal-curry.html