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DISH NAME : CHEMBU ASTHRAM (TARO ROOT CURD CURRY)
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Description
Chembu is taro root or colocasia and is a starchy root vegetable.Chembu asthram is a typical Kerala dish that is served as part of an offering, along with kanji (rice gruel), muthira puzhukku (horse gram stir-fry) and mango pickle, during kumbha bharani festival in Chettikulangara, (Alapuzha) Kerala. onut oil. Preferably smaller size (tender ones) taro is prefered, though bigger ones can also be used. In earlier days, taro root was grown in almost all the households.
Note
1) After taro is cooked, do not stir much with spoon as it will be mashed.
2) Do not use too sour curd.
3) If curd is not beaten well, it will curdle.
4) Do not boil after curd is added.
5) This curry is usually cooked in mud or earthenware vessels. Do not use aluminium vessel as curd will react with aluminium.
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