Chembu kootaan( Taro roots curry)

 Ingredients 

1. Taro roots   : 1/2 kg

2.  Turmeric powder: 1/2 teaspoon 

3. Chilli powder: 1 teaspoon 

4. Shallots or small onions chopped ( 1/2 cup)

5. Curry leaves a few

6. Coconut oil for tampering : 2 table spoon

7. Salt to taste

8. Water : for boiling 

Method:

Clean the Taro roots well. Remove the skin. Cut it into small pieces. Mom used to make this in ( kal chetti) black stone vessel. You can try out in clay pots too or the easy way in cooker. Add the washed cleaned and cut Taro roots in the vessel add turmeric powder, chilli powder, salt and water. Water should be  1 inch above the taro. It should be well soaked. Now boil the whole thing until it's soft and mushy. Check the salt. Add curry leaves and remove from fire.

If you are making in a cooker add the taro roots cut into pieces chilli powder, turmeric powder and salt with two cups water and boil until four whistle. Cool it down open the lid and add curry leaves.

Now for the tempering, heat a small pan add two table spoon coconut oil when hot add the chopped onions or shallots, fry until brown. Add this tempering to the boiled taro mixture. Mix well and your curry is ready to be eaten with steamed rice.

Best accompaniment is lemon pickle.

Cherish this curry with hot steamed rice, roasted papad and lemon pickle.

Label: Mom's Delight